How to Make the Perfect Japanese Curry Rice

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6 boneless, skinless chicken thighs (optional)

1 tbsp oil (if cooking the chicken in the curry)

3 tbsp butter (or oil for vegans)

1 tbsp cornflour, or potato starch

1 tbsp Japanese curry powder

600ml chicken stock or dashi (or vegetarian dashi)

200g potatoes, preferably waxy, peeled and chopped into cubes

1 large carrot, peeled and chopped into cubes

1 medium courgette, or another vegetable of your choice, chopped into cubes

2 tsp dark soy sauce

2 tbsp mango chutney

Cooked short-grain rice and pickled ginger, to serve

subheading: For the paste:

1 onion, peeled and roughly chopped

4cm piece root ginger, peeled

2 garlic cloves, peeled and crushed

1 green apple, peeled, cored and chopped

1 tbsp tomato puree

1 tbsp Worcestershire sauce,or vegan equivalent

subheading: For the katsu (optional):

2 tbsp dark soy sauce

1 garlic clove, peeled and crushed

Neutral oil, for frying

1 egg, beaten

50g cornflour, or potato starch

75g panko breadcrumbs

Directions at theguardian.com

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