Step 1

Put a medium heavy bottomed pot over medium heat and add the butter.

Step 2

When the butter is melted, add the flour.

Step 3

Cook the butter flour for approximately 15 minutes, turning down the heat to medium low after the first 5 minutes.

Step 4

Stir regularly with a spoon or whisk (the roux will burn if don’t watch it closely), until the roux is a medium brown color.

Step 5

Add the curry powder, garam masala, cocoa powder, instant coffee, ground black pepper, and cayenne powder.

Step 6

Stir until the spices are thoroughly mixed and then add the garlic, ginger, and bay leaves.

Step 7

Stir to combine.

Step 8

Turn off the heat and set aside.

Step 9

Trim and peel the onions. Cut the onions in half.

Step 10

Then cut one onion into thin slices and the other into thick slices.

Step 11

Peel and trim the carrots.

Step 12

Roll cut the carrots into 1 ½ inch wedges by cutting on an angle, then rolling and cutting.

Step 13

Wash the potatoes. You can either peel the potatoes or leave the skins on.

Step 14

Cut the potatoes into a large dice.

Step 15

Cut the chicken into large 2 inch pieces.

Step 16

Heat a large heavy bottom pot or dutch oven over medium high heat. Add the oil and swirl the pot to coat the bottom of the pan.

Step 17

Add the chicken in a single layer and sprinkle lightly with sea salt.

Step 18

Let the chicken cook untouched for two minutes to brown it, and then flip the pieces and brown the other side for another 2 minutes.

Step 19

Remove the chicken from the pot and add the onions and a sprinkle of salt. Add another Tablespoon of oil if the pot seems dry.

Step 20

Let the onion cook for 5-6 minutes, stirring occasionally so it caramelizes.

Step 21

Add carrots, potato, and chicken stock to the pot.

Step 22

Bring the pot to a simmer over high heat and skim the surface for impurities.

Step 23

Lower the heat to medium and cover the pot with a lid.

Step 24

Continue skimming a couple times while the curry cooks.

Step 25

Cook for 15-20 minutes until the potatoes are tender. Use a skewer or the tip of a knife to check.

Step 26

Turn the heat off of the pot and gently ladle ½ cup of the hot liquid into the roux.

Step 27

Whisk the roux until it is smooth and then pour the roux into the pot, whisking as you pour it.

Step 28

Add the ketchup, worcestershire sauce, and brown sugar.

Step 29

Add the chicken and any accumulated juices to the pot.

Step 30

Turn the heat back to medium and gently simmer until the chicken is cooked through, about 15 minutes.

Step 31

The curry should be the consistency of gravy. Add a little more chicken stock or water if it seems thick.

Step 32

Taste the curry and adjust the seasoning with a little salt or soy sauce as needed.

Step 33

Simmer for 5 additional minutes on medium heat.

Step 34

Ladle Japanese Chicken Curry over hot rice and serve immediately.