Japanese Chicken Curry Recipe

Ingredients

• 3 Tbsp (42 g) unsalted butter
• 5 Tbsp (42 g) all-purpose flour (or sub 1:1 gluten-free flour if needed)
• 1 Tbsp S&B curry powder
• ⅛ tsp sweet paprika
• 2 lbs skinless, boneless chicken thighs cut into 1-inch pieces
• 1-2 tsp kosher salt (2 tsp if using Diamond Crystal brand, 1 tsp if other)
• 1 large white onion, sliced thinly (about 2 cups)
• 3 large carrots, cut into 1-inch pieces (about 2 cups)
• 2 medium Russet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)
• 4 cups homemade or store-bought low-sodium chicken broth
• 1 package (8 g) instant vegetarian kombu dashi granules (optional)
• 1 sweet red apple (Gala, Honey Crisp or Fuji), peeled and grated
• 1 Tbsp soy sauce or tamari for gluten-free
• 1 Tbsp mirin
• 2-3 Tbsp honey, to taste
• Neutral high heat oil for cooking
• Steamed rice
• Fukujinzuke (Japanese pickled vegetables such as radish, eggplant, cucumber)