Japanese curry is milder, sweeter and thicker than many South Asian curries. Curry-roux blocks make this popular family meal especially straightforward.
Ingredients
- 500 g boneless chicken thigh, cut into pieces
- 2 onions, cut into wedges
- 2 carrots, cut into chunks
- 400 g potatoes, cut into chunks
- 1 tbsp neutral oil
- 750 ml water or mild stock
- 100 g Japanese curry roux, mild or medium
- 1 small apple, finely grated, optional
- 1 tsp soy sauce
- 600 g cooked Japanese rice to serve
Method
- Heat oil in a pot and brown chicken. Add onions and cook for 5 minutes until softened.
- Add carrots, potatoes and water or stock. Bring to a boil, skim if needed and simmer gently for 20 minutes until vegetables are tender.
- Remove the pot from the heat. Stir in curry roux pieces until completely dissolved.
- Add apple and soy sauce. Simmer on low for 5–10 minutes, stirring often, until thick.
- Serve with hot rice.
Tips and variations
- Do not add roux during a rolling boil or it may form lumps.
- Beef, pork or tofu also work; adjust cooking time.
- Add peas or mushrooms for more vegetables.
