Chicken Curry

Name: Chicken Curry
Ingredients: 300 grams Chicken thighs; 2 Potatoes; 1/2 Carrot; 2 medium Onion; 1/2 packages Curry roux; 10 grams Butter; 850 ml Water; 2 tsp *Consomme soup stock granules; 1 (*or if using a stock cube); 1 tbsp *Mentsuyu (3x concentrate); 1 thumb *Grated ginger; 2 clove *Grated garlic; 1/2 tbsp Ketchup; 1/2 tbsp Thickened or normal Japanese Worcestershire-style sauce

14 ingredients

11 steps

Ingredients

300 grams Chicken thighs
2 Potatoes
1/2 Carrot
2 medium Onion
1/2 packages Curry roux
10 grams Butter
850 ml Water
2 tsp *Consomme soup stock granules
1 (*or if using a stock cube)
1 tbsp *Mentsuyu (3x concentrate)
1 thumb *Grated ginger
2 clove *Grated garlic
1/2 tbsp Ketchup
1/2 tbsp Thickened or normal Japanese Worcestershire-style sauce

Directions

1

Remove the chicken skin, and cut into bite-sized pieces.
2

Thinly slice the onions lengthwise along the grain.
3

Chop the carrot into 5 mm thick semicircular slices.
4

Heat butter in a thick pan, slowly stir-fry the Step 1 ingredients, and add water.
5

In the meantime, chop the potatoes into bite-sized pieces.
6

When Step 2 starts to boil, skim off the scum.
7

Add the potatoes and the * ingredients, then stir.
8

Cover with a lid, and simmer for about 15 minutes over low heat.
9

Turn off the heat, break the curry roux, and dissolve.
10

When it has completely dissolved, add the ingredients.
11

Stir occasionally, and simmer for about another 5 minutes over low heat.