Ingredients:

  • Tbsp Neutral Oil (Vegetable)
  • lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
  • large Yellow Onion, coarsely chopped
  • medium Carrots, peeled and cut into rustic chunks
  • large Russet Potatoes, peeled and cut into 1.5-inch chunks
  • cups Water or Chicken Stock
  • oz (approx. 4 blocks) Japanese Curry Roux Blocks (medium-hot)
  • tsp Soy Sauce (Shoyu)
  • tsp Ketchup or Tomato Paste
  • tsp Honey or Brown Sugar

Instructions:

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides (they do not need to be cooked through). Remove the chicken and set it aside.
  2. Add the onions to the same pot. Sauté until softened and translucent, about 5 minutes.
  3. Add the carrots and potatoes. Cook, stirring occasionally, for 3–4 minutes to lightly caramelize the edges.
  4. Return the chicken to the pot. Pour in the water or stock, ensuring the ingredients are mostly submerged. Bring to a boil, then immediately reduce heat to low, cover, and simmer gently for 20 minutes, or until potatoes are fork-tender. Skim off any scum that rises to the surface.
  5. Remove the pot from the direct heat source. Break the curry roux blocks into small pieces and drop them into the hot liquid. Stir continuously until the blocks have completely dissolved and the mixture has thickened into a glossy sauce. Crucially, do not boil the sauce after adding the roux.
  6. Return the pot to very low heat (if necessary). Stir in the soy sauce, ketchup/tomato paste, and honey/sugar. Taste and adjust seasonings if required.
  7. Let the curry sit off the heat for 10 minutes to allow the flavours to fully meld before serving over steamed rice.