Name: Japanese Curry
Yield: 4
Ingredients: 4 tbsp. butter -; 4 tbsp. all-purpose flour -; 3 tbsp. Japanese (or other, but not Madras) curry powder -; 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces -; 2 tsp. neutral oil, such as canola or vegetable -; 1 medium onion, chopped -; 1 large russet potato, cut into ½” cubes -; 1 1/2 c. carrots, cut into ½” chunks -; 1/2 c. grated apple (no need to peel) -; 1/2 c. sliced mushrooms, such as button -; 3 1/2 c. water -; 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce -; 1/2 c. frozen peas -

Ingredients for - Japanese Curry

1. 4 tbsp. butter

2. 4 tbsp. all-purpose flour

3. 3 tbsp. Japanese (or other, but not Madras) curry powder

4. 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces

5. 2 tsp. neutral oil, such as canola or vegetable

6. 1 medium onion, chopped

7. 1 large russet potato, cut into ½” cubes

8. 1 1/2 c. carrots, cut into ½” chunks

9. 1/2 c. grated apple (no need to peel)

10. 1/2 c. sliced mushrooms, such as button

11. 3 1/2 c. water

12. 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce

13. 1/2 c. frozen peas

How to cook deliciously - Japanese Curry

1 . Stage

Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until it’s a medium brown, approximately 20 minutes.

2 . Stage

Add the curry powder and stir for another minute. Set aside.

3 . Stage

Heat canola oil in a 3-quart saucepan or Dutch oven over medium-high heat. Brown the chicken on all sides and transfer to a bowl.

4 . Stage

Reduce the heat to medium and add the onions. Caramelize 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil.

5 . Stage

Add the potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water over it all and stir along the bottom to release any browned bits.

6 . Stage

Add the roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes.

7 . Stage

Season to taste with the Worcestershire/Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.