Curry, Japanese

Składniki

• 450g (1 lb) chicken thighs, diced

• 6g (1 t) salt

• 225g (2–3) Yukon gold potatoes, diced

• 175g (1.5 c) carrots, diced

• 125g (1.5 c) shiitake mushrooms, diced

• 150g (1) yellow onion, small dice

• 15g (1 T) grated ginger

• 15g (1 T) grated garlic

• 20g (3 T) Japanese curry powder (or Indian curry powder)

• 10g (1 T) garam masala

• 115g (1 stick) butter

• 60g (½ c) flour

• 1000g (4 c) chicken stock

• 25g (2 T) instant dashi powder (or chicken better than bouillon)

• 50g (3 T) soy sauce

• 15g (1 T) Worcestershire sauce

• 45g (2 T) honey

• high smoke point oil

Wskazówki

1. Toss chicken w/ salt. Set aside.

2. Dice veg into large, stew friendly chunks.

3. Heat Dutch oven to med-high. Sear chicken in oil 5 min.

4. Add onion & mushrooms + pinch salt. Sauté 3–5 min.

5. Deglaze w/ a few T water, scraping brown bits.

6. Add ginger & garlic. Sauté 2 min.

7. Stir in curry powder & garam masala.

8. Add butter, melt, then stir in flour.

9. Add stock & dashi. Bring to simmer.

10. Add potatoes, carrots, soy, Worcestershire, honey. Stir.

11. Cover, simmer over med-low, 15–20 min, stirring every 5.

12. Serve w/ Japanese rice.