Japanese-style chicken curry
Pair easy, comforting curry sauce with our tender, juicy brined chicken to make a Japanese-style chicken curry – serve with white rice and Japanese pickles
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1prepared roast chicken (see recipe below)
- 1tbsp vegetable oil
- 2onions, thickly sliced
- 2large garlic cloves, finely grated
- 25g ginger, peeled and grated
- 45g unsalted butter
- 30g plain flour
- 1tbsp medium curry powder
- ½tsp garam masala
- 850ml vegetable stock
- 1tbsp soy sauce
- 1tbsp honey
- 2tsp rice wine vinegar
- 500g Maris Piper potatoes, cut into eighths
- 3large carrots, sliced on the diagonal
- cooked short-grain white rice
- sliced spring onions
- Japanese pickles (optional)
Instructions
Step 1
For the sauce, heat the oil in a large flameproof casserole or pan over a medium heat and cook the onions for 10 mins until lightly golden. Mix in the garlic and ginger, and cook gently for a couple of minutes until fragrant. Add the butter and, once sizzling, stir in the flour, curry powder and garam masala. Cook for 3-4 mins until the mixture has darkened in colour. Gradually ladle in the stock, stirring well after each addition.Step 2
Bring to a gentle simmer and add the soy sauce, honey and vinegar. Stir in the potatoes and carrots, then cover and simmer for about 15-20 mins until the sauce has thickened and the vegetables are cooked. Season to taste, adding a splash more stock if it’s too thick. Slice the chicken and serve with the rice. Spoon over the sauce and scatter over the spring onions. Serve with Japanese pickles, if you like.