Japanese Chicken Curry
— by Bernice Hill
2 tbsp canola oil
2 medium onions; cut into large pieces
3 cloves garlic; peeled and minced
1 inch piece ginger; peeled and minced
1 lb chicken thighs; cut into bite size pieces
salt and pepper
2 small sweet potatoes; peeled and cut into large pieces
2 large carrots; peeled and cut into large pieces
4 cups chicken stock
1 tbsp honey
splash of acid; either lemon juice or rice wine vinegar or ketchup
3 tbsp butter
4 tbsp flour
1 tbsp curry powder
1 tbsp garam masala
½ tsp cayenne pepper
Add canola oil to a large pot, then add diced onion. Cook until the onion begins to soften then add the garlic and ginger. Cook a few more minutes.
Add chicken pieces, season with salt and pepper, then cook until they have changed colour with intermittent stirring.
Add sweet potatoes and carrots then cover with chicken stock. Grate the apple into the pot and add the honey. Simmer for 20 minutes.
While the chicken is simmering, make the Curry Roux.
Melt the butter in a heavy bottomed pan and stir in the flour. Stir continuously for 20-30 minutes until the roux changes colour and looks like a copper penny.
Add the spices to the roux and cook for another minute, stirring continuously.
Add enough ladles of the simmering chicken stock to the roux so that it becomes somewhat fluid. Add roux/stock into the simmering chicken pot.
Add your splash of acid.
Serve with rice and some sort of pickle; pictured is pickled ginger but you can use pickle daikon or garlic scapes as well. You can also add a soft boiled egg.