Saucepan@saucepan · Shared this recipeFollowJapanese · dinnerJapanese CurryA hearty Japanese curry with chicken and vegetables, served over steamed rice.total55 mincook55 minservings6Original recipe on cozymeal.comKeep this recipeAdd a copy of Japanese Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp olive oil1 lb boneless, skinless chicken thighs1 large onion, diced2 plump garlic cloves, minced1 inch inch ginger, grated3 tbsp unsalted butter3 tbsp all-purpose flour3 tbsp curry powder, see notes 10.5 tbsp garam masala6 cup(s) low-sodium chicken stock2 tbsp ketchup1 tbsp Worcestershire sauce1 tsp honey0.5 tsp instant coffee2 medium carrots, diced3 medium Yukon potatoes, peeled and diced1 cup(s) frozen green peas1 cup(s) frozen yellow corn kernelssalt and pepper, to tastesteamed short-grain rice, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Measure and prep all ingredients.2Step 2: In a Dutch oven or a large pot over medium-high heat, add the olive oil. Once the oil is heated, add the chicken thighs and cook until seared and browned all over, around 4 minutes. Remove the chicken from the pot and set aside.3Step 3: Lower the heat to medium. Add the diced onions and cook until softened, about 5 minutes.4Step 4: Add the grated ginger and garlic and cook until fragrant, less than 1 minute.5Step 5: Add the unsalted butter.6Step 6: Once the butter melts, add the flour, curry powder and garam masala. Cook for 1 minute.7Step 7: Slowly stir in the chicken stock. Stir constantly to enure there are no lumps.8Step 8: Stir in the ketchup, Worcestershire sauce, honey and instant coffee.9Step 9: Stir in the carrots and potatoes. Bring the mixture to a boil and reduce the heat to a simmer. Cook until the vegetables are tender, about 15-20 minutes.10Step 10: Add the seared chicken and cook for another 5 minutes.11Step 11: Stir in the green peas and corn kernels. Cook until defrosted, about 1-2 minutes. Season the curry with salt and pepper, to taste.12Step 12: Serve with steamed short-grain rice. Enjoy!getsaucepan.com/r/96d06e2e-f3bb-4e57-9ded-6a9e447c2a1d · Original: https://www.cozymeal.com/recipes/r/japanese-curry
