Chicken Curry

Name: Chicken Curry
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Chicken thighs; 2 Potatoes; 1/2 Carrot; 2 medium Onion; 1/2 packages Curry roux; 10 grams Butter; 850 ml Water; 2 tsp ＊Consommé soup stock granules; 1 (＊or if using a stock cube); 1 tbsp ＊Mentsuyu (3x concentrate); 1 thumb ＊Grated ginger; 2 clove ＊Grated garlic; 1/2 tbsp ★Ketchup; 1/2 tbsp ★Thickened or normal Japanese Worcestershire-style sauce

cookpad.japan @cookpad_jp

This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.

*I always cook this recipe with chicken thighs.
*Please adjust the amount of ginger and garlic to your liking.
*I add potatoes after the pot starts boiling to prevent them from falling apart. For 4-5 servings. Recipe by annnnn

cookpad.japan @cookpad_jp

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Ingredients

4 servings

300 gramsChicken thighs
2Potatoes
1/2Carrot
2 mediumOnion
1/2 packagesCurry roux
10 gramsButter
850 mlWater
2 tsp＊Consommé soup stock granules
1(＊or if using a stock cube)
1 tbsp＊Mentsuyu (3x concentrate)
1thumb ＊Grated ginger
2 clove＊Grated garlic
1/2 tbsp★Ketchup
1/2 tbsp★Thickened or normal Japanese Worcestershire-style sauce

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Steps

1

Remove the chicken skin, and cut into bite-sized pieces. Thinly slice the onions lengthwise along the grain. Chop the carrot into 5 mm thick semicircular slices.
2

Heat butter in a thick pan, slowly stir-fry the Step 1 ingredients, and add water. In the meantime, chop the potatoes into bite-sized pieces.
3

When Step 2 starts to boil, skim off the scum. Add the potatoes and the ＊ ingredients, then stir. Cover with a lid, and simmer for about 15 minutes over low heat.
4

Turn off the heat, break the curry roux, and dissolve. When it has completely dissolved, add the ★ ingredients. Stir occasionally, and simmer for about another 5 minutes over low heat.