There is no shame in admitting to using these Japanese curry blocks, as long as you zhush up the curry to make it your own. Here, I added button mushrooms I found hiding at the back of the fridge. Switch things up by using udon instead of rice.
Serves 6
Ingredients
500 grams boneless skinless chicken thighs, cut into bite-sized chunks (other meat or tofu would work)
2 carrots, cut into chunks
2 onions, cut into wedges
3 potatoes, cut into quarters
½ tablespoon ginger, grated
3 cloves garlic
1 ½ tablespoons vegetable oil
4 cups chicken stock/broth
1 tablespoon honey
1 box Japanese curry roux (about 240 grams)
1 ½ tablespoons soy sauce
1 tablespoon ketchup
Sesame oil
300 grams button mushrooms, sliced
Cut chicken into bite-sized pieces. Season with salt, pepper, sesame oil and soya sauce.
Cut potatoes into quarters and soak in water for 15 minutes to remove excess starch.
Heat vegetable oil in a large pot over medium heat and sauté the onions until they become translucent, about 5 minutes.
Add the ginger and garlic, and fry until fragrant, about 1 minute.
Add the chicken and cook until the chicken changes colour. Add the carrots and potatoes, and mix.
Add the chicken broth.
Bring the stock to boil and skim the scrum and fat from the surface.
Add the honey and simmer uncovered for 20 minutes, stirring occasionally.
When the potatoes are ready, turn off the heat and start dissolving the blocks of roux one at a time in a ladle with the hot liquid from the pot. Stir to combine into a thick sauce and bring to a simmer. Add mushrooms now, if using.
Add ketchup and soya sauce to taste.
Serve the curry with Japanese rice or udon on the side.
You can store the curry in the refrigerator up to 2 to 3 days and in the freezer for 1 month. Potatoes will change the texture so take them out before freezing.
Recipe adapted from Just One Cookbook.