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20-Minute Japanese Chicken Curry
Ingredients
  • 1 tbsp peanut oil
  • 500g (1 lb) chicken thigh fillets, cut into bite-sized chunks
  • 2 tbsp butter
  • ¼ cup plain (all-purpose) flour
  • 1 tbsp curry powder
  • ¾ cup apple juice
  • ⅓ cup ketchup/tomato sauce
  • 2 tbsp light soy sauce
  • 2 whole star anise
  • 1 cinnamon stick, broken in half
  • ⅔ cup frozen carrots, peas and corn
  • 1 tsp garam masala (or extra curry powder)
  • spring onion (scallions), thinly sliced, to serve
  • steamed rice, to serve
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