JAPANESE CHICKEN CURRY

Makes: 6-8 servings

For the Curry Roux

6 tbsp (90 mL) unsalted butter

6 tbsp (90 mL) all purpose flour

3 tbsp (45 mL) curry powder

2 tsp (10 mL) cocoa powder

For the Curry

4 tbsp (60 mL) vegetable oil

2 lbs (1 kg) boneless, skinless chicken thighs, cut into bitesized pieces

2 large onions peeled and thinly sliced into thin half moons,

4 cups (1 L) sliced 4 cloves garlic, minced

2 inches (5 cm) ginger, peeled, grated

8 cups (2 L) water or chicken stock

2 Fuji apples, peeled, cored, grated

1 lb (500 g) potatoes cut into

1-inch (2.5 cm) cubes

3/4 lb medium carrots, peeled, cut into 1/2-inch (1.25 cm) slices

4 tbsp (60 mL) soy sauce

2 tbsp (30 mL) Worcestershire sauce

Optional Ingredients

2 tbsp (30 mL) honey

4 tbsp (60 mL) ketchup

1. Make the curry roux: In a small frying pan, melt butter over medium-low heat.

2. Add flour and cook, stirring constantly until mixture turns a lightly roasted, almond brown and smells like the best hot buttered popcorn. Add curry powder, stir for a minute.

3. Remove from the heat; stir in cocoa powder.

4. In a large pot, heat 2 tbsp (30 mL) oil over medium-high heat. In batches, add chicken and cook until brown on one side. Turn, brown other side, adding oil as necessary.

5. Remove from pan leaving the oil. Turn down heat to medium low, add onions; cook to a soft brown mass.

6. Add ginger and garlic; cook for a few minutes.

7. Return chicken and juices to the pot. Add water and apple. Bring to a lively simmer.

8. Add potatoes and carrots; cook, for 30 minutes, skimming any fat and scum, adding more water as necessary to keep mixture fluid.

9. Remove a cupful of liquid from the pot; whisk it into curry roux until smooth, then whisk gently into the pot until combined.

10. Add soy and Worcestershire sauce. Simmer for 15 minutes longer, thinning with water or stock if needed. Taste and decide on optional honey and ketchup.