Curry is no stranger to our table, but we usually have the Thai kind, and our usual local variety… but this time I wanted to try Japanese-style – a thick, sweet-ish curry.
I decided to follow the recipe for the curry base here, from scratch with only 5 ingredients!!!
1/4 cup butter
1/4 cup flour
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon sugar
pinch of cayenne pepper (optional)
First make a roux – melt the butter then add the flour. Stir and cook over low heat until the roux is browned. add the other ingredients. Set aside while the curry dish is cooked.
400 grams boneless, skinless chicken thighs, cut into serving pieces (cleaned and patted dry)
4 ginger slices
2 cloves garlic
1 small onion, sliced
2 potatoes, cubed
3 to 4 cups chicken stock
1/3 cup curry roux
2 tablespoons sweetened applesauce
salt and pepper to taste
1 small red bell pepper, cubed
Saute the ginger, garlic and onions until soft. Add the chicken and stir fry a couple of minutes. Add the cubed potatoes. Add about 1 cup of the chicken stock; set the heat on low.
Add about a cup of chicken stock to the curry roux, to loosen it a bit and then put it into the pot. Stir to dissolve and mix everything; add remaining stock and applesauce. Let simmer until the chicken and vegetables are cooked through. Add the cubed bell peppers last (to keep them crunchy) Season with salt and pepper.
Serve hot over rice!!!