Japanese Curry Recipe

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  Rice, Brown, Long-Grain
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  Canola oil(30g)
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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  ½ teaspoon kosher salt (plus additional to taste)
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  ¼ teaspoon ground black pepper
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  Yellow Onion
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  Ginger, Fresh Root(5g)
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  Garlic(20g)
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  Carrots
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  Potato, Yukon Gold
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  Apple(240g)
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  Mushroom Broth, Low Sodium(960g)
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  Soy Sauce, Low Sodium(15g)
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  Peas, Sweet, Frozen(240g)
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  Cumin, Ground(15g)
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  Coriander, Ground(10g)
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  Turmeric, Ground(8g)
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  Cardamom, Ground(5g)
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  Cinnamon, Ground(1g)
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  Chili powder(1g)
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  Nutmeg, Ground(1g)
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  Canola oil(30g)
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  Flour, All-Purpose, White(30g)
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  Tomato Paste(15g)
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  Honey(45g)

Instructions

1. 1In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it’s mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.
2. 2To the now empty pot, add 1 tablespoon oil and the onion. Sauté stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
3. 3Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.
4. 4Meanwhile, make the curry roux: In a small bowl stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.
5. 5In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.
6. 6Stir in the spices and continue cooking and stirring for 1 minute more.
7. 7Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.
8. 8Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.
9. 9Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.