Name: Japanese Curry Rice
Total time: 45 min
Yield: 4
Ingredients: 600 g Chicken thighs; 300 g Onion; 200 g Carrot; 400 g Potato; 8 g Garlic; 8 g Ginger; 80 g Apple; 700 ml Chicken stock; 100 g Japanese curry roux; 15 g Honey; 15 ml Soy sauce; 15 g Ketchup; 20 ml Vegetable oil; 400 g Japanese short-grain rice; 4 g Salt; 2 g Black pepper

Method

Cook the Japanese short-grain rice. Brown the chicken thighs in vegetable oil with salt and black pepper. Set aside.
Soften onion, garlic and ginger. Add carrot and potato, then chicken stock.
Return the chicken. Grate in the apple. Add honey, soy sauce and ketchup. Simmer until the potato is tender.
Turn off the heat. Dissolve Japanese curry roux, then simmer until thick.
Serve over the rice.

Shopping tip

S&B Golden Curry or Vermont Curry blocks are medium in PT: Asian aisle, Continente world food, or online. Potato, onion and carrot are easy. Do not swap Indian curry powder; the blocks are the dish.