Japanese chicken curry

Ingredients

• 400 grams Chicken breast (Boneless chicken thigh or breast, ( About 0.88lbs ), cut bite size cubes)
• 1-2 Potato (Cut medium-size chunks)
• 1-2 Carrot (Cut medium-size chunks)
• 1 tsp Grated ginger (Or ginger paste)
• 1 Onion (Large onion, cut thin slices)
• 5-6 tbsp All purpose flour (Plain flour)
• 2-3 tbsp Butter (Unsalted butter)
• 2 tbsp Curry powder (Japanese curry powder or Indian curry powder)
• 1 tsp Chilli powder (Or Paprika powder)
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 Chicken bouillon (Chicken stock cube or powder ( about 5 grams))
• 1 litre Water (About 4 cups)

Instructions

1. 1

   Cut the chicken into bite-size cubes. Cut the potato and carrot into medium chunks.

2. 2

   Heat the heavy bottom pot or pan over medium heat. Add butter and once the butter is melted, add the onions and saute for 1-2 minutes until the onions are soft and slightly brown.

3. 3

   Then add the chicken pieces, grated ginger, and cook for 2-3 minutes.

4. 4

   Next, add the potatoes and carrots. Follow by the the curry powder, chilli powder, salt, sugar, and black pepper.

5. 5

   Then add the plain flour and combine with the rest of the ingredients. Add water and chicken bouillon. Stir everything well.

6. 6

   Close the lid and simmer with low-medium heat for 20-30 minutes or until the chicken and vegetables are tender. ( Stir occasionally and add more water if needed. )

7. 7

   Make a taste test and adjust salt to taste. Serve with steamed Japanese rice or jasmine rice.