Waffuu Chicken Curry (Japanese-style Chicken Curry)

Name: Waffuu Chicken Curry (Japanese-style Chicken Curry)
Cuisine: American
Ingredients: 3 cup chicken stock; 1 tbsp oil; 5 each boneless chicken thighs (skin removed and cubed); 3 tbsp butter; 1 medium red onion (1/2 finely chopped; 1/2 cut into cubes); 1 tsp fresh ginger (finely chopped); 1 clove garlic (finely chopped); 1 packages S & B Curry Sauce Mix Hot flavour; 3 each tomatoes (cut into chunks); 3 medium potatoes (peeled and cut into chunks); 1 small fuji apple (grated); 1 tsp honey; 1 tbsp soy sauce; 1 tsp cornstarch (dissolved in little water)*; 1 medium carrot (peeled and cut into rounds); 1 each dried bayleaf; 3 cup extra stock (water plus 2 chicken broth cube)

krisfig88 @cook_3515217

yum! now i'm a japanophile coz' i love japanese food and i'm an avid otaku so i love anime, mangas and jap movies...hehehe so i've been wanting to trynthe yummy sweetish light jap curry for ages...this is diff from indian/malay/usual curries coz' we don't use coconut mlik which so it's not too rich...you can change spicy-ness mild, hot or extra hot but don't get too carried away coz' the swetness and spicy taste should balance out! newey make this way before your guests arrive/dinner starts coz' this is a slow process and should be done with love! :ohyeaah

krisfig88 @cook_3515217

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Ingredients

3 cupchicken stock
1 tbspoil
5 eachboneless chicken thighs (skin removed and cubed)
3 tbspbutter
1 mediumred onion (1/2 finely chopped; 1/2 cut into cubes)
1 tspfresh ginger (finely chopped)
1 clovegarlic (finely chopped)
1 packagesS & B Curry Sauce Mix Hot flavour
3 eachtomatoes (cut into chunks)
3 mediumpotatoes (peeled and cut into chunks)
1 smallfuji apple (grated)
1 tsphoney
1 tbspsoy sauce
1 tspcornstarch (dissolved in little water)*
1 mediumcarrot (peeled and cut into rounds)
1 eachdried bayleaf
3 cupextra stock (water plus 2 chicken broth cube)

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Steps

1

In large pot: Bring stock to simmer in pot over medium-high heat.
2

Reduce heat to keep simmer. In fry pan, heat oil; season chicken and cook in pan until evenly browned on all sides about 4 mins.
3

Set aside chicken on plate. Melt butter in large stock pot and saute ginger,chopped onions,garlic about 3 mins.
4

Stir in curry sauce mix and tomatoes.Remove from heat. Add 1/2 stock and mix until well-combined.
5

Pour in rest of stock and add chicken,onion cubes,bayleaf,carrot and potatoes.
6

Bring curry to boil, reduce heat and simmer. Stir occasionally untol thickened and veges are tender about 30mins.
7

Add apple,honey,soy sauce and seasoning to curry and stir well to combine.
8

Cook over low heat until flavours meld (5 mins more).
9

Serve with steamed rice (or for variation with grilled naan bread as well)