日式咖喱飯（可配吉列豬扒）Japanese Curry Rice (with Katsu Option)

Prep 20 min·Cook 40 min

1. 1You're here
   Step 1.

   Cut the chicken into 3 cm pieces. Heat the oil in a heavy pot and brown the chicken for 3–4 minutes; lift out.

   500 g Boneless chicken thighs1 tbsp Cooking oil

   4 minKnife workStir-fry
2. 2
   Step 2.

   Add the onions to the pot and cook over a medium-low heat for 10 minutes, stirring often, until soft and golden.

   2 Onions, sliced

   10 minStir-fry

   Wok-chan's tip鑊仔貼士

   Well-browned onions give the curry its sweetness and depth.
3. 3
   Step 3.

   Add the carrot and potato and stir for 1 minute, then return the chicken and pour in the stock. Bring to the boil and skim.

   1 Carrot, cut into chunks400 g Floury or all-round potatoes, cut into chunks500 g Boneless chicken thighs800 ml Chicken stock (or water)

4. 4
   Step 4.

   Cover and simmer gently for 20 minutes until the vegetables are tender.

   400 g Floury or all-round potatoes, cut into chunks1 Carrot, cut into chunks

   20 minBraise / stew
5. 5
   Step 5.

   Turn off the heat. Break the curry roux into pieces, add it and stir until completely melted.

   130 g Japanese Curry Roux (from Scratch)

   Wok-chan's tip鑊仔貼士

   Adding roux off the heat stops it clumping.
6. 6
   Step 6.

   Stir in the grated apple, honey, ketchup, Worcestershire sauce and soy. Simmer on low for 10 minutes, stirring often so it doesn't catch, until thick and glossy.

   ½ Apple, peeled and grated1 tbsp Honey1 tbsp Ketchup1 tbsp Worcestershire sauce1 tbsp Japanese soy sauce

   10 minBraise / stew
7. 7
   Step 7.

   Serve over rice with pickles. For katsu curry, slice a freshly fried tonkatsu and lay it on top.

   800 g Freshly cooked Japanese rice2 tbsp Red pickled ginger or fukujinzuke, to serveoptional: 2 Tonkatsu (Japanese Breaded Pork Cutlet)

   Rice / congee cooking