Saucepan@saucepan · Shared this recipeFollowAsian · dinnerJapanese Curry RecipeA thick and comforting Japanese-style curry with chicken, carrots, potatoes, and a homemade spice roux, sweetened with apple and honey.total1 hrprep25 mincook35 minservings6Original recipe on wellplated.comKeep this recipeAdd a copy of Japanese Curry Recipe 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 servingsPrepared brown rice, for serving, see Instant Pot Brown Rice2 tbsp canola oil or grapeseed oil, divided1.5 lb boneless, cut into bite-sized pieces, skinless chicken thighs0.5 tsp kosher salt, plus additional to taste0.25 tsp ground black pepper1 large yellow onion, cut into 1-inch thick chunks1 tsp grated fresh ginger4 clove garlic ), minced (about 4 teaspoons4 medium carrots, peeled and cut diagonally into 1/2-inch slices4 Yukon gold potatoes, peeled and cut into 2-inch chunks1 Fuji apple ), washed and grated (peeling is optional; about 1 cup once grated4 cup mushroom broth*1 tbsp low-sodium soy sauce1 cup frozen peas1 tbsp ground cumin2 tsp ground coriander1.5 tsp ground turmeric1 tsp ground cardamom0.25 tsp ground cinnamon0.25 tsp chili powder0.125 tsp ground nutmeg2 tbsp canola oil or grapeseed oil2 tbsp all-purpose flour1 tbsp tomato paste3 tbsp honeyStepsClear checksTap an ingredient or step to check it off.1Step 1: In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it's mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.2Step 2: To the now empty pot, add 1 tablespoon oil and the onion. Sauté, stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.3Step 3: Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.4Step 4: Meanwhile, make the curry roux: In a small bowl, stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.5Step 5: In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.6Step 6: Stir in the spices and continue cooking and stirring for 1 minute more.7Step 7: Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.8Step 8: Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.9Step 9: Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.getsaucepan.com/r/a375e0a7-5dc9-4a23-83fc-8dbd89fc0702 · Original: https://www.wellplated.com/japanese-curry/
