A flavorful and hearty Japanese curry recipe with a twist, perfect for a comforting meal.
Heat a large pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the chicken to achieve a nice sear.
Season the chicken with salt and pepper, then brown it in the pot until golden on all sides. Remove and set aside.
Browning the chicken adds depth of flavor to the curry.
In the same pot, melt the butter and sauté the onions, garlic, and ginger until fragrant.
Stir frequently to prevent the garlic from burning.
Sprinkle in the flour and curry powder, stirring to combine, and cook for a minute to remove the raw flour taste.
Cooking the flour helps thicken the curry later.
Gradually add the chicken stock, stirring constantly to avoid lumps.
Adding the stock slowly ensures a smooth consistency.
Add the crushed tomatoes, bay leaf, and browned chicken back to the pot.
The bay leaf adds a subtle aromatic flavor to the curry.
Add the carrots and potatoes, then cover and simmer until the vegetables are tender.
Cut the vegetables into even pieces for uniform cooking.
Stir in the apple, soy sauce, and honey, and cook for an additional 5 minutes.
The apple adds a natural sweetness that balances the spices.
Serve the curry hot over steamed rice, garnished with fresh herbs if desired.
For a vibrant presentation, sprinkle with chopped parsley or cilantro.
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