Japanese Chicken Curry | Dinner

Name: Japanese Chicken Curry | Dinner
Ingredients: 2 onions (large; 1.5 lb, 670 g) 1.5 670; 2 carrots (6.7 oz, 190 g) 6.7 190; 3 Yukon gold potatoes (15 oz, 432 g) 15 432; 1 tsp ginger (grated); 2 cloves garlic; ½ apple (6 oz, 170 g) 6 170; 1½ lb boneless, skinless chicken thighs (see Notes for substitutions); freshly ground black pepper; 1½ Tbsp neutral oil (for cooking); 4 cups chicken stock/broth (for lower sodium, use water only or half stock and half water); 1 Tbsp honey; 1 Tbsp soy sauce; 1 Tbsp ketchup; 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux) 7–8 200–230; 8 servings cooked Japanese short-grain rice; fukujinzuke (Japanese red pickled vegetables) (optional; or make my Homemade Fukujinzuke)

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Dinner Japanese Chicken Curry 8 servings porsjoner1 hour 10 minutes total tidIngredienser 2 onions (large; 1.5 lb, 670 g) 1.5 670 2 carrots (6.7 oz, 190 g) 6.7

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Ingredients

2 onions (large; 1.5 lb, 670 g) 1.5 670
2 carrots (6.7 oz, 190 g) 6.7 190
3 Yukon gold potatoes (15 oz, 432 g) 15 432
1 tsp ginger (grated)
2 cloves garlic
½ apple (6 oz, 170 g) 6 170
1½ lb boneless, skinless chicken thighs (see Notes for substitutions)
freshly ground black pepper
1½ Tbsp neutral oil (for cooking)
4 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp ketchup
1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux) 7–8 200–230
8 servings cooked Japanese short-grain rice
fukujinzuke (Japanese red pickled vegetables) (optional; or make my Homemade Fukujinzuke)