Recipe by: Lynn Park
Source: Adapted from http://www.justonecookbook.com/
Serves: 4 – 6
- 500 g boneless skinless chicken breast
- salt and pepper to taste
- 2 potatoes
- 2 red onions
- 3 large carrots
- oil for cooking
- ½ Tbsp grated ginger
- 2 cloves crushed garlic
- 1000 ml cold water (optional: use chicken broth instead)
- 1 Fuji apple, peeled and coarsely grated
- 1 Tbsp honey
- 200 g Japanese curry sauce mix
- 1 ½ Tbsp soy sauce
- 1 Tbsp ketchup
- Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut it into bite size pieces. Season the chicken with salt and pepper. Set aside.
- Peel and cut the carrot in chunks and cut the onions in wedges. Set aside.
- Cut the potatoes into 1.5 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic. Add the chicken and cook until the chicken changes color.
- Add the carrot and mix. Add the curry sauce mix. Add the water (or chicken broth). Bring to a boil and skim the scrum and fat from the surface of the stock.
- Add the apple, honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
- Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve hot, with white rice.
Download PDF version here: japanese-chicken-curry-lynn-park