Japanese Curry (Kare Raisu)

Japanese Curry /Kare Raisu (Serve 10)

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• 2 onions cut into wedges (large; 1.5 lb, 670 g)
• 1 tsp ginger (grated)
• 2 cloves minced garlic
• 680 g boneless, skinless chicken thighs, cut into 2-inch pieces. 
• 2 carrots in 2” cubes  (6.7 oz, 190 g)
• 3 Yukon gold potatoes in 2”cubes (15 oz, 432 g)
• Freshly ground black pepper

For the Curry Sauce

• 1.5 Tbsp neutral oil (for cooking)
• 960 ml water or chicken stock/broth 
• 1 Tbsp honey
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 package Japanese curry roux (7–8 oz or 200–230 g)

Instructions

1. Heat oil in a pot. Sauté onion, garlic, and ginger until fragrant and the onion is translucent.
2. Add chicken, season lightly with salt & pepper. Add carrots and potatoes, stir for 1–2 mins.
3. Pour in the chicken stock, bring to a boil, then simmer for 15–20 minutes until the vegetables are tender.
4. Lower the heat, add the curry roux block. Stir until the sauce is dissolved and thickens (~5 minutes).
5. Adjust seasoning with soy sauce, salt, or a touch of sugar if desired.

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