Ingredients
- 700g Chicken thighs
- 3 carrots
- 3 potatoes
- 1 small apple (grated)
- 1 big or 2 onions
- 2 tbsp soy sauce
- 1tbsp honey
- Drizzle of olive oil
- 500ml chicken stock
- 40g S&B Japanese Golden Curry Mix
- Pinch of salt
- 250g japanese white rice
- Sesame seeds for garnish
- 1 bay leaf
Method
- 1. Sear the Chicken for FlavorHeat a drizzle of olive oil in a pot on medium heat.Add choped and salted chicken thighs and sear until lightly browned (but not fully cooked).Remove chicken and set aside.
- 2. Caramelize the OnionsIn the same pot, add sliced onions and cook over low heat until soft and golden brown (~10 minutes).Stir occasionally to avoid burning.
- 3. Add Carrots, Potatoes, and SimmerReturn the chicken to the pot.Add carrots, potatoes, broth (fill with water if needed), grated apple, soy sauce, and bay leaf.Bring to a boil, then reduce to low heat and simmer for 30 minutes.
- 4. Prepare the riceRinse the rice.Using a Stovetop:Add 1¼ cups of water to a pot with the rice.Cover with a lid and bring to a boil over medium heat.Once boiling, reduce heat to low and simmer for 12–15 minutes (do not open the lid).Turn off the heat and let it steam for another 10 minutes before opening.Use a rice paddle or fork to gently fluff the rice.Avoid smashing the grains—this keeps them light and fluffy.
- 5. Thicken the CurryTurn off the heat in the main pot.Add the Japanese curry mix, honey and salt to taste.Stir until completely dissolved.Simmer for another 10 minutes on low heat until thick.
- 6. Serve with RiceRemove the bay leaf from the curry.Serve over rice and garnish with sesame seeds.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
