Cook at home

Japanese-Style Chicken Curry

Mild, thick, slightly sweet curry with chicken, potato and carrot, finished with grated apple and served over rice.

Ingredients

• 1 1/2 lb chicken thigh, boneless skinless, cut in chunks
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 carrot, cut in chunks
• 2 potato, cut in chunks
• 3 tbsp all purpose flour
• 2 tbsp curry powder
• 3 cup chicken broth
• 1 apple, grated
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp honey
• 1/2 tsp salt
• 1 1/2 cup white rice

Steps

1. Cook the rice according to package directions.
2. Heat the oil in a Dutch oven over medium heat. Brown the chicken 4 minutes, then add the onion and cook 5 minutes.
3. Stir in the flour and curry powder and cook 1 minute, then slowly whisk in the broth.
4. Add the carrot, potato, apple, soy sauce, ketchup, honey and salt. Simmer, partly covered, 20 to 25 minutes until the vegetables are tender and the chicken reaches 165 F (74 C).
5. Serve the curry over the rice.