Japanese Chicken Curry with Homemade Curry Roux

dailycookingquest.com

EJ West

subheading: Homemade Japanese curry roux:

3 tablespoon unsalted butter

4 tablespoon all-purpose flour

1 tablespoon curry powder

1 tablespoon garam masala

1 teaspoon chili powder, or to taste (optional)

subheading: Japanese chicken curry:

500 gram skinless boneless chicken breast (Indonesian: dada ayam), cut into cubes

2 tablespoon oil

2 onions (Indonesian: bawang bombay), peeled and thinly sliced

2 cloves garlic (Indonesian: bawang putih), grated

1 inch ginger (Indonesian: jahe), peeled and grated

2 carrots (Indonesian: wortel), peeled and cut into bite sizes

1 liter (4 cups) water or chicken stock

1 tablespoon honey (Indonesian: madu)

2 teaspoon salt

1 teaspoon sugar

1 Fuji apple, peeled, cored, and grated (optional)

2 potatoes, peeled and cut into bite sizes, soaked in cold water to remove starch

1 batch of home made curry roux (or 200 gram store bought)

2 tablespoon tomato ketchup

1 ½ tablespoon soy sauce

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