Japanese Chicken Curry Recipe - (4.6/5)

Ingredients

• 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 2 large yellow onions, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon grated fresh ginger
• 4 teaspoons curry powder (I use S&B)
• 2 teaspoons kosher salt
• 3 carrots, cut into chunks
• 2 large potatoes (Russet or Yukon Gold), cut into chunks
• 2 tablespoons tomato paste
• 2 tablespoons apricot jam
• 1 tablespoon rice wine vinegar
• 2 cups vegetable stock
• 3 cups water
• 1 teaspoon honey, if needed
• 1 tablespoon cornstarch
• Hot steamed Japanese rice, for serving