Japanese Chicken Curry Rice
- 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 large yellow onions, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 4 teaspoons curry powder (I use S&B)
- 2 teaspoons kosher salt
- 3 carrots, cut into chunks
- 2 large potatoes (Russet or Yukon Gold), cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons apricot jam
- 1 tablespoon rice wine vinegar
- 2 cups vegetable stock
- 3 cups water
- 1 teaspoon honey, if needed
- 1 tablespoon cornstarch
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (3)
- Garlic (4 cloves)
- Ginger, fresh (1 tablespoon)
- Potatoes, large (2)
- Yellow onions, large (2)
- Meat
- Chicken thighs with, boneless skinless skin on (2 pounds)
- Canned Goods
- Tomato paste (2 tablespoons)
Vegetable stock (2 cups)
- Condiments
- Apricot jam (2 tablespoons)
- Rice wine vinegar (1 tablespoon)
- Cooking & Baking
- Cornstarch (5/16 cup)
- Curry powder (4 teaspoons)
- Honey (1 teaspoon)
- Kosher salt (2 teaspoons)
- Vegetable oil (2 tablespoons)
- Drinks
- Water (3 cups)
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published September 15, 2011 (1 year ago).
57 people saved this recipe.
