CoCo Curry

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 3 tbsp oil
• 3 onions
• 3 garlic cloves
• 4 cm ginger
• 3 carrots
• 1 ½ liters of chicken broth
• 2 tbsp honey
• 1 tsp sugar
• 1 apple
• 3 potatoes
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 4 tbsp oil or butter
• 6 tbsp flour
• 1 ½ tbsp curry powder
• 1 ½ tbsp garam masala
• 1 tsp chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Japanese curry, like at CoCo Ichibanya

Cut the chicken breast fillet into cubes, sprinkle with salt and pepper, and set aside for 10 minutes. Finely dice the onions, garlic, ginger, and apple. Cut the carrots and potatoes into chunks. Place the potatoes in cold water to remove any starch. Heat the oil in a large pot and fry the onions until translucent. Add the garlic and ginger. Then add the chicken breast and fry until no longer pink. Add the carrots and chicken stock and bring to a boil. Add the honey, sugar, salt if desired, and apple. Simmer for 20 minutes. Meanwhile, make the curry roux. Melt the butter or heat the oil. Add the flour and whisk well. Cook for about 20 minutes, stirring constantly, until the mixture turns brown. Add the curry powder, garam masala, and chili powder and mix well. Add the potatoes to the meat and simmer for another 15 minutes, until the potatoes are cooked through. Add the curry roux (or golden curry) and stir well until the sauce is well combined. Add the ketchup and soy sauce. Season the curry with salt and sugar to taste and serve with rice.