• Heat a pan over medium heat.
• Add the Chicken thighs skinless and boneless and cook for 4–5 minutes until lightly browned.
• Remove from the pan and set aside.
• Add the White onion and cook for 5 minutes until softened.
• Add the Garlic and Fresh ginger and cook for 1 minute.
• Add the Curry powder, Togarashi and Cayenne pepper and cook for 30 seconds.
• Add the Butter and allow to melt.
• Stir in the Plain flour and cook for 1 minute to form a roux.
• Add the Ketchup, Honey and Soy sauce and stir well.
• Gradually add the Chicken stock, stirring continuously until smooth.
• Add the Apple and Carrot and mix well.
• Return the Chicken thighs skinless and boneless to the pan.
• Simmer gently for 10–12 minutes until the sauce has thickened and the chicken is cooked through.
• Stir in the Coconut milk.
• Simmer for a further 3–4 minutes until rich and creamy.
• Season with Sea salt to taste.
• Garnish with Fresh Coriander and Crispy shallots.
• Serve with Sticky Rice.

Alternative Protein Method

Hake fillets

• Add the Hake fillets when adding the Coconut milk.
• Simmer gently for 4–5 minutes until the fish is just cooked through.

Aubergine

• Before starting the curry, heat 1 tbsp Vegetable oil in a pan over medium-high heat.
• Cook the Aubergine for 6–8 minutes until softened and lightly browned.
• Remove from the pan and reserve.
• Add the Aubergine back to the curry when adding the Coconut milk.
• Simmer for 2–3 minutes to warm through.

Chef Notes

• Japanese curry should be thick, smooth and slightly sweet.
• Grated Apple provides sweetness and helps create the characteristic texture of Japanese curry.