Japanese Chicken Curry チキンカレー

1½ lb boneless, skinless chicken thighs (you can also use beef, pork, seafood, tofu, mushrooms, or more vegetables-see Notes)

¼ tsp kosher salt (Diamond Crystal; use half for table salt) (lightly season or skip if you're using store-bought curry roux)

freshly ground black pepper

2 carrots (6.7 oz, 190 g)

2 onions (large; 1.5 lb, 670 g)

3 Yukon gold potatoes (15 oz, 432 g; you can use 2 russet potatoes, but they tend to disintegrate into the broth during cooking; use Yukon gold potatoes to hold their shape)

1 knob ginger (you will need 1 tsp grated ginger)

2 cloves garlic

½ apple (6 oz, 170 g; I use one whole lunchbox Fuji apple)

1½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)

subheading: For the Curry:

4 cups Chicken Stock/Broth (homemade or store bought) (if you're using store-bought curry roux and worry about too much salt, use water only or half stock and half water)

1 Tbsp honey

1 Tbsp soy sauce

1 Tbsp ketchup

1 package Japanese curry roux (7 to 8 oz or 200 to 230 g; in this recipe, I used 6 to 7 cubes of my homemade curry roux, or about 80% of the curry roux mixture if it hasn't solidified yet)

2 to 4 tsp kosher salt (Diamond Crystal; use half for table salt) (for homemade curry roux only; taste and add salt to your liking as each brand of chicken stock varies in saltiness; skip if you're using store-bought curry roux)

subheading: For Serving:

8 servings cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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