Japanese Chicken Curry

Step 1

Start by making the roux. Melt the butter over medium heat in a large, high-sided frying pan and the add the flour. Stir continuously until the roux turns a light beige. Then stir in the curry powder, garam masala and paprika. As you stir, the roux will take on a milk chocolate brown colour from all the spices.

Step 2

Now stir in the soy sauce, mirin and apple paste. Be sure to stir quickly so that you are left with a dark, wet paste.

Step 3

Stir in about 3 tablespoon of stock to thin it a bit. You want the roux to be a bit runny and well combined so add more stock if needed but not too much!

Step 4

Once you have a nice runny roux that literally oozes off your spoon, transfer it to a bowl and set aside. It will solidify like jelly as it cools.

Step 5

Wipe your pan clean and place over a medium heat. Add the oil to the pan and then the sliced onions. Stir well to combine and allow to fry for about 4 minutes until the onion is soft, translucent but not at all browned.

Step 6

Add the potato and fry over medium heat for about 5 minutes and then add the chopped carrot. Continue cooking until the potato is about 60% cooked through. This will take about 10 more minutes.

Step 7

Now add the chicken and stir it into the onion mixture. Cook until the chicken is turning white on the exterior and then return the roux to the pan.

Step 8

Again, stir well to combine and our in about 250ml chicken stock. Stir it all up. As you do, the stock will thicken quickly because of the roux.

Step 9

Slowly add more stock when the sauce thickens. It is essential that you don’t just pour all the stock in at once as it may not all be needed! Add it in small amounts until the sauce is thick and creamy.

Step 10

Continue simmering and adding chicken stock in small amounts until the potatoes, carrots and chicken are cooked through and you have a delicious thick curry sauce.

Step 11

Season with more salt or soy sauce if needed and serve with white rice.