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Japanese Curry from Scratch

yield: 4 total time: 90 minutes
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Ingredients

  • 1 3/16 pounds chicken thighs boneless skinless
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil
  • 1 5/8 tablespoons garlic grated, ~2 large cloves
  • 2 1/3 tablespoons ginger grated, ~1/2-inch piece
  • 1 1/8 pounds onion sliced thin, 2 large onions
  • 2 1/2 tablespoons curry powder Japanese brand such as S&B
  • 3 cups chicken stock
  • 2 3/4 cups carrots cut into chunks, ~ 2 carrots
  • 1 apple small, peeled cored and grated
  • 2 tablespoons sauce chunou
  • 1 tablespoon tomato paste
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 bay leaf
  • 3/4 pound potatoes cut into large chunks, ~2 medium potatoes
  • 1/2 cup green peas
  • 1 tablespoon butter
  • 1 tablespoon flour

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 57 grams
  • Cholesterol : 130 milligrams
  • Fat : 30 grams
  • Fiber : 10 grams
  • Protein : 35 grams
  • SaturatedFat : 8 grams
  • Sodium : 1690 milligrams
  • Sugar : 20 grams
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