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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a large pot. Sauté the onions over medium-low heat for 10–15 minutes until golden and caramelized.
Add garlic and ginger. Cook for 1 minute until fragrant.
Add the chicken and cook until lightly browned.
Stir in the carrots and potatoes.
Pour in the chicken stock and bring to a boil.
Skim off any foam, then reduce the heat and simmer for 20 minutes until the vegetables are tender.
Turn off the heat and stir in the curry roux blocks until completely dissolved.
Return to low heat and simmer for another 8–10 minutes, stirring occasionally, until the curry thickens.
Stir in the soy sauce and honey (or grated apple) if using.
Serve hot over steamed rice.
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For a sweeter curry, add grated apple instead of honey.
Caramelizing the onions slowly enhances the depth of flavor.
Can I use chicken breast instead of thighs?
Yes, you can use either chicken thighs or breast, depending on your preference.
What can I use if I don't have Japanese curry roux?
You can try making your own curry roux with flour, butter, and curry powder.
Is it necessary to add honey or apple?
No, it's optional and only adds a hint of sweetness.
Can I make this curry spicier?
Yes, you can add chili powder or fresh chilies to increase the heat.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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