Back to 6 servings 1.5 lb boneless, skinless chicken thighs, cut into bite-size chunks and flattened 0.25 tsp salt, for the chicken ground black pepper, for the chicken, to taste 2 large onions, about 1 lb total, thickly sliced 1 large carrot, cut into chunks 3 Yukon Gold potatoes, each cut into 6 to 8 pieces, not too small 6 oz white button mushrooms, about 2 handfuls, halved 1 tsp fresh ginger, grated 4 garlic cloves, minced 2 tbsp neutral oil, such as vegetable or canola 4 cups water or chicken stock, use just enough to barely cover the ingredients 1 tbsp soy sauce 1 tbsp ketchup 1 package Japanese curry roux, such as S&B Golden Curry; mild, medium hot or hot; use 6 to 8 pieces 6 servings cooked white rice, to serve fukujinzuke, optional, served on the side
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1 Step 1: Cook the white rice so it is ready when the curry is done.2 Step 2: Get the prep done first. Cut the onions into thick slices, the carrot into chunks, and the mushrooms in half. Divide each potato into 6 to 8 pieces. Grate the ginger and mince the garlic. Chop the chicken into bite-size pieces, pound them to an even thickness, and sprinkle with salt and pepper.3 Step 3: Set a large pot over medium to medium-low heat and warm the oil in it.4 Step 4: Sauté the onions until translucent and golden, about 5 minutes.5 Step 5: Add the garlic and ginger and stir until fragrant.6 Step 6: Add the chicken and stir until no longer pink on the outside.7 Step 7: Pour in the water or stock, then stir in the soy sauce and ketchup.8 Step 8: Gently add the potatoes, mushrooms and carrot. The liquid should barely cover the ingredients.9 Step 9: Cover and simmer for about 15 minutes, stirring occasionally, until a potato pierces easily with a fork or skewer. The chicken should be cooked through, reaching 165°F (74°C) with the juices running clear and no pink inside.10 Step 10: Turn off the heat and add the curry roux 2 pieces at a time, letting each piece dissolve before adding the next.11 Step 11: Simmer uncovered over medium-low heat for 5 to 10 minutes until thickened, stirring often so it does not scorch on the bottom.12 Step 12: Mound the rice on plates, ladle the curry over it, and serve with fukujinzuke on the side if you like.getsaucepan.com/r/77c0b70f-9a92-5693-a14c-b00b93d73f93
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