Japanese Curry from Scratch

Ingredients

• 550 grams boneless skinless chicken thighs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 14 grams garlic ((~2 large cloves, grated))
• 14 grams fresh ginger ((~1/2-inch piece, grated))
• 500 grams onion ((2 large onions, thinly sliced))
• 3 tablespoons Japanese curry powder ((Japanese brand such as S&B))
• 3 cups low-sodium chicken stock
• 300 grams carrots ((~ 2 carrots, cut into chunks))
• 1/2 medium apple ((peeled, cored and grated))
• 2 tablespoons chunou sauce
• 1 tablespoon tomato paste
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon salt
• 1 bay leaf
• 350 grams potatoes ((~2 medium potatoes cut into large chunks))
• 1/2 cup frozen green peas
• 1 tablespoon cultured unsalted butter
• 1 tablespoon all-purpose flour

Instructions

1. 1

   Cut chicken.: Clean any large bits of fat or tendon from the 550 grams boneless skinless chicken thighs and cut into large chunks. Sprinkle with 1 teaspoon salt and 1/4 teaspoon ground black pepper and mix to distribute evenly.

2. 2

   Brown chicken.: Heat the 1 tablespoon vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side.

3. 3

   Remove chicken.: Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.

4. 4

   Brown garlic and ginger.: Add the grated 14 grams garlic and 14 grams fresh ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color.

5. 5

   Steam onions.: Add the 500 grams onion and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).

6. 6

   Brown onions.: Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about 1/8 of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelized, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape.

7. 7

   Add curry powder.: When the onions are fully caramelized, add the 3 tablespoons Japanese curry powder and sauté briefly until very fragrant.

8. 8

   Add chicken and sauce ingredients.: Return the chicken to the pot and then add the 3 cups low-sodium chicken stock, 300 grams carrots, grated 1/2 medium apple, 2 tablespoons chunou sauce, 1 tablespoon tomato paste, 1 teaspoon unsweetened cocoa powder, 1 teaspoon salt and 1 bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes.

9. 9

   Add potatoes.: Add the 350 grams potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes).

10. 10

    Make roux.: In the meantime, make the roux by adding the 1 tablespoon cultured unsalted butter and 1 tablespoon all-purpose flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.

11. 11

    Adjust seasoning.: When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey.

12. 12

    Add roux and peas.: Finish the curry by stirring in the roux and 1/2 cup frozen green peas and bringing to a boil to thicken the sauce.

13. 13

    Serve.: Serve with hot rice, or on top of a bowl of udon.