Chicken Curry

Name: Chicken Curry
Yield: Serves 4 to 5 servings
Ingredients: About 10 1/2 oz chicken thighs; 2 potatoes; 1/2 carrot; 2 medium onions; 1/2 box (serves 6) curry roux; 2 teaspoons butter; 3 1/2 cups water (850 ml); 2 teaspoons granulated consommé; (1 cube) (if using solid consommé); About 1 tablespoon concentrated noodle soup base (3x concentrated); 1 clove grated ginger; 2 cloves grated garlic; 1/2 tablespoon ketchup; 1/2 tablespoon medium-thick sauce or Worcestershire sauce

annnnn @an02

Thank you to the 100 people who tried this recipe!! The chicken broth makes it delicious, and the secret ingredients add depth and flavor. This is our family's go-to curry. The origin of this recipe: This is our family's classic chicken curry. We've tried various ingredients and secret flavors, but this taste is our favorite. I posted it as a memo so I wouldn't forget.

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Ingredients

Serves 4 to 5 servings

About 10 1/2 oz chicken thighs
2potatoes
1/2carrot
2medium onions
1/2 box(serves 6) curry roux
2 teaspoonsbutter
3 1/2 cupswater (850 ml)
2 teaspoonsgranulated consommé
(1 cube) (if using solid consommé)
About 1 tablespoon concentrated noodle soup base (3x concentrated)
1 clovegrated ginger
2 clovesgrated garlic
1/2 tablespoonketchup
1/2 tablespoonmedium-thick sauce or Worcestershire sauce

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Steps

1

Remove the skin from the chicken and cut it into bite-sized pieces. Thinly slice the onions along the grain, and cut the carrot into half-moon slices about 1/4 inch thick.
2

Heat the butter in a heavy pot, and sauté the ingredients from step 1 thoroughly, then add water. While bringing it to a boil, cut the potatoes into bite-sized pieces.
3

Once it comes to a boil, skim off any foam. Add the potatoes and ingredients marked with an asterisk, stir, cover, and simmer on low heat for about 15 minutes.
4

Turn off the heat, break the curry roux into pieces, and dissolve it. Once dissolved, add the ingredients marked with a star, and simmer on low heat for about 5 minutes, stirring occasionally.