This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time1 hourhour
Recipe Serving Size10
Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove
Ingredients
For the white rice:
2 1/2cupmedium-grain white ricecooked according to package directions
For the curry:
1tablespoonavocado oil
1onionlarge, diced
2poundboneless skinless chicken breastor thighs, cut into bite-sized pieces
3cupwater
2carrotcut into ½-inch discs
3Yukon Gold potatolarge, cut into 1-inch pieces
1applesmall, peeled, cored and finely grated
2teaspoonKosher saltmore or less to taste
1teaspooncurry powderS&B brand preferred (or regular curry, but not madras)
½cupfrozen peas
For the roux:
4tablespoonbutter
1/4cupall-purpose flour
2tablespooncurry powderS&B brand preferred (or regular curry, but not madras curry)
1/4teaspooncayenne pepperor to taste
1/4teaspoonfreshly ground black pepper
1tablespoonketchup
1tablespoonWorcestershire sauce
1teaspoonhoney
1cupwater
Instructions
Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.
Reheating Instructions
Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.