Japanese Curry

Ingredients

• •1 lb chicken thighs, cubed
• •2 tbsp vegetable oil
• •2 onions, thinly sliced
• •2 potatoes, cubed
• •2 carrots, sliced
• •1 box Japanese curry roux
• •1/2 apple, grated
• •1 tbsp honey
• •4 cups water
• •4 cups cooked rice

Steps

1. 1.Heat the oil in a large heavy-bottomed pot and cook the sliced onions with a pinch of salt over medium heat, stirring every few minutes, for 30-40 minutes until deeply caramelized to a dark amber and jammy - this long caramelization is what gives Japanese curry its depth, not just the roux.
2. 2.Add the chicken and brown lightly, then add the potatoes, carrots, and water, and simmer for 20 minutes until the vegetables are tender.
3. 3.Break the curry roux into the pot and stir until dissolved and thickened, about 5 minutes.
4. 4.Stir in the grated apple and honey off the heat for a rounded, balanced sweetness.
5. 5.Serve over cooked rice.