Description
This recipe comes from saveur magazine, and it tastes just like the curry we had in japan. It seems to be a forgiving recipe: i used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit – a few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple 🙂
Ingredients
- Chicken Stock
- Canola Oil
- Boneless Skinless Chicken
- Salt And Pepper
- Butter
- Fresh Ginger
- Onion
- Garlic Clove
- Flour
- Curry Powder
- Crushed Tomatoes
- Bay Leaf
- Carrot
- Potato
- Fuji Apple
- Honey
- Soy Sauce
Instructions
- Bring chicken stock to a simmer
- Meanwhile, season chicken with salt and pepper, and brown in oil
- After approx 4 minutes, remove to a separate dish and set aside
- Melt the butter and add ginger, garlic, and onion
- Cook a few minutes until done
- Sprinkle in the flour and cook until browned add curry powder and tomatoes, stir well
- Mix in 1 / 2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet
- Pour the mixture into the simmering stock
- Add the chicken, onion, potato, and carrot
- Simmer 30 minutes
- Add the apples, soy sauce, and honey
- Allow to cook for 5 more minutes, remove from heat and serve with rice