Japanese Chicken Curry
For a vegetarian/Vegan version use firm tofu
Servings: 2 People
Ingredients
- 300 g Chicken thighs skinless and boneless or firm tofu
For the Sauce:
- 1 Onion small, diced
- 1 clove Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1 Green apple coarsely grated
- 1/2 Carrot coarsely grated
- 1 tsp Soy sauce
- 1/2 tsp Honey
- 1 tsp Ketchup
- 40 g Butter
- 40 g Plain flour
- 1/2 tsp Mild curry powder or garam masala
- 1/2 tsp Togarashi spice
- 400 ml Coconut milk
- 5 g Fresh coriander chopped
Method
- Heat a pan over a medium-high heat with a little oli.
- Rub the chicken with half the curry powder and togarashi. Season with salt and then fry for 4-6 minutes on each side until browned, then remove from the pan.
- Lower the heat to medium and add the diced onion, carrot, apple, ginger and garlic to the pan.. Cook until soft and almost dry.
- Make a space in the middle of the pan and toast the remaining spices for 30 seconds.
- Add the butter to the pan. Once melted, stir in the flour to make a roux.
- Add the ketchup, honey and soy. Stir through the roux and then slowly add the coconut milk, stirring as you pour.
- Add the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked and falling apart. Top up with water as needed.
- Serve with sticky rice and coriander.