Japanese Chicken Curry Recipe

 Ingredients:

3 cups chicken stock

2 pieces chicken breasts cut into chunks

1 tomato, crushed

1 medium potato, sliced into chunks

2 tablespoon flour

1 medium carrot, cut crosswise

1 tablespoon soy sauce

1 medium apple, finely chopped

1 tablespoon honey

2 tablespoon curry powder

1 dried bay leaf

1 clove garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

1 medium onion, finely chopped

3 tablespoon butter

1 tablespoon oil

salt and pepper to taste

Procedure:

1. Season chicken with salt and pepper and brown it using oil. Place it in a plate and set aside.

2. Simmer chicken stock in medium heat and let it remain simmering, lower heat.

3.Using the skillet from the browned chicken, melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucents. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned.

4. Add the curry powder and the tomatoes, stir well and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk to combine, scraping up any browned bits from bottom of skillet.
5. Add the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken, onion, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.
6. Add the apples, honey, soy sauce to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more.
7. Best serve with steamed rice.