Japanese Curry Recipe

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  Rice, Brown, Long-Grain
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  2 tbsp Canola oil
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  1.5 lbs Chicken Thigh, Boneless Skinless

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

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  0.5 tsp ½ teaspoon kosher salt (plus additional to taste)
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 Yellow Onion(110g)
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  1 tsp Ginger, Fresh Root
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  4 Garlic(12g)
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  4 Carrots(244g)
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  4 Potato, Yukon Gold(852g)
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  1 cup Apple
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  4 cup Mushroom Broth, Low Sodium
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  1 tbsp Soy Sauce, Low Sodium
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  1 cup Peas, Sweet, Frozen
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  1 tbsp Cumin, Ground
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  2 tsp Coriander, Ground
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  1.5 tsp Turmeric, Ground
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  1 tsp Cardamom, Ground
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  0.3 tsp Cinnamon, Ground
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  0.3 tsp Chili powder
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  0.1 tsp Nutmeg, Ground
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  2 tbsp Flour, All-Purpose, White
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  1 tbsp Tomato Paste
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  3 tbsp Honey

Instructions

1. 1Cook the brown rice according to package directions; set aside.
2. 2Heat 1 tablespoon canola oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add to the pot. Sear for 5–6 minutes, stirring occasionally, until the exterior is browned but the chicken is not yet cooked through. Transfer to a plate.
3. 3Add 1 tablespoon canola oil to the same pot over medium heat. Add the onion and sauté for 5–7 minutes, stirring occasionally, until translucent and beginning to brown. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. 4Add the carrots, potato, apple, mushroom broth, soy sauce, and the browned chicken. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any scum from the surface and simmer uncovered for 15 minutes until the potatoes and carrots are fork-tender.
5. 5While the curry simmers, make the spice paste: Heat 2 tablespoons canola oil in a medium saucepan over medium heat. Add the flour and stir constantly for 4 minutes until dark golden brown and fragrant. Stir in the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg and cook for 1 minute more. Remove from heat and stir in the tomato paste and honey until smooth.
6. 6Scrape the spice paste into the simmering curry and stir well to combine. Bring back to a simmer over medium heat and cook for 5 minutes until the curry thickens slightly and the potatoes are very tender. Remove from heat and stir in the frozen peas. Taste and adjust seasoning with additional salt as needed.
7. 7Let cool for 5 minutes, then divide the curry evenly into 6 airtight containers while still warm. Divide the cooked brown rice evenly into 6 separate containers.
8. 8Store containers in the refrigerator for up to 4 days. Reheat in a microwave for 3–5 minutes or on the stovetop over medium heat, stirring occasionally, until warmed through.