See slow cooker chicken curry for V2.
overview
- effort: medium
- time: 1 hour
- serves: 4-6 people
notes
- Serve with 3-4 cups of rice.
- Cooking each ingredient separately makes a huge improvement in taste. However, for a simpler single-pot recipe, you can dice+sautee the chicken with the onions in the pot, then boil the carrots and onions together once the chicken and onions are done.
tools
- large pot
- large pan
- oven + baking sheet
- spatula
- knife
ingredients
- vegetable oil
- 2 blocks Japanese curry roux (I usually use S&B Golden Curry medium hot)
- yellow curry powder
- 2 cups soup base (water, dashi, low sodium vegetable broth…)
- 1lb Carrots, peeled
- 2 Russet Potatoes, peeled
- Garlic
- 1.5lb chicken thighs, boneless, skinless
- Low sodium soy sauce or other chicken marinade
- Onion (optional)
- Chili oil (optional)
- green onion (optional garnish)
- sesame seeds or furikake (optional garnish)
steps
- Mince garlic.
- Preheat oven to 450F.
- Briefly marinate chicken (15-30 mins) in garlic and a splash of soy sauce. Gallon size ziploc bags work great for this. (Optionally add some brown sugar, curry powder, ginger, and/or chilis.)
- Chop onions, carrots, and potatoes into ~1-inch cubes.
- Roast carrots in oven for 20-25 minutes, or until browned.
- While carrots are roasting, sautee chicken in a separate large pan until browned and fully cooked (to 165F).
- At the same time, sautee onions in a large pot until browned. Add salt/pepper/curry powder.
- When the onions are done, add the soup base and some yellow curry powder. Then boil potatoes in soup base/onions for 20 minutes.
- When the potatoes are soft, dice the cooked chicken and add into the pot.
- Add curry roux, curry powder and potato cubes.
- Boil lightly until protein is cooked and potatoes are soft. It might be necessary to add more water.
- Top with garnish and serve with rice.