Japanese Curry

• Serves: 5
• Prep time: 1hr
• Author: Matthieu Court

Ingredients

• 2 cups basmati rice
• 700g of chicken thighs (diced)
• 1 large carrot (chopped)
• 12 baby potatoes (cut in 1/2)
• 25g apple cider vinegar
• 20g flour
• 20g unsalted butter
• ~3 cups chicken stock (eyeball)
• 4 tsp oriental curry powder
• 5 garlic cloves (minced)
• 2 thumbs ginger (minced)
• 1 large white onion
• 1 tbsp honey
• 1 tbsp raisins

Steps

• Brown chicken in sauteuse and collect.
• Soften your chooped onion in the chicken fat.
• Start your roux with the butter and flour.
• (Optional): Combine your curry powder with your garlic and ginger and bind with some white vinegar and cold water.
• On medium/high add your garlic and ginger followed by your curry powder.
• Re-introduce chicken, add chicken stock.
• Add honey, and apple cider vinegar.
• Add carrots and potatoes.
• Simmer on medium w/ lid half on for 25mins.
• Add raisins and soften for a few mins before serving.