July 08, 2016
Dinner, Main Dish, Curries,
Poultry, Chicken, Vegetables, Carrot, Potatoes , Japanese, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces more
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"This is one of my favorite Japanese dishes. We had a Japanese exchange student living in our home when I was in high school. One of the dishes she made for us was this curry. I was so surprised to see her using a box curry paste! But, it's delicious! The curry comes in a box, and inside is a little tray. The contents are scored - kind of like a Hershey's chocolate bar - making it easy to break up."
Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut the chicken into bite size pieces. Season with salt and pepper.
Peel and cut the carrot in rolling wedges (Rangiri). Cut the onions in wedges. Cut the potatoes into 1.5 inch pieces.
Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic.
Add the chicken and cook until the chicken changes color. Then add the carrots and mix.
Add the chicken broth and bring the stock to a boil. Skim the scrum and fat from the surface of the stock. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender.
Put 1-2 blocks of curry in a ladle-full of the cooking liquid, and slowly dissolve it using a spoon or chopsticks. Return the liquid to the pot. Repeat with the rest of blocks.
Add soy sauce and ketchup, stir well to combine. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Serve the curry with Japanese rice on the side.
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