Quick Japanese Chicken Curry
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Quick Japanese Chicken Curry
Recipe by Louis Tikaram
Ingredients
¼ cup Squeaky Gate extra virgin olive oil
4 diced chicken thigh fillets
1 small onion diced
1 large carrot diced
1 large potato diced
1 tbsp butter
1½ tbsp plain flour
2 tbsp hot curry powder
2 cups Coles chicken stock
2 tbsp Coles soy sauce
1 tbsp Coles honey
1 cup coriander leaves
Method
In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.
Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.
Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.
Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.
Garnish with coriander and serve with rice.
