Japanese Curry

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JAPANESE CURRY

Ingredients

∙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 bouillon)

∙50g (3 T) soy sauce

∙15g (1 T) Worcestershire sauce

∙45g (2 T) honey

∙high smoke point oil

Instructions

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.