Japanese Chicken Curry
Japanese Chicken Curry



  • 1 roast chicken, meat sliced
  • 1 tbsp veg oil
  • 2 sliced onions
  • 2 grated garlic cloves
  • 25g grated ginger
  • 45g butter
  • 30g flour
  • 1 tbsp medium curry powder
  • ½ tsp garam masala
  • 850ml veg stock
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp rice wine vinegar
  • 500g white potatoes, cut into eighths
  • 3 sliced carrots
  • Cooked rice, to serve
  • Heat the oil in a casserole and cook the onions for 10 mins or until golden. Mix in the ginger and garlic, cook for 3 mins, then add the butter followed by the flour, curry powder and garam masala. Cook for 4 mins until darkened in colour, then gradually ladle in the hot stock, stirring after each ladleful.
  • Bring the curry sauce to a simmer and add the honey, vinegar and soy sauce. Stir in the potatoes and carrots, then cover with the lid and simmer gently for 20 mins until everything is cooked through and the sauce has thickened. Season to taste, then serve with sliced roast chicken and a heap of rice.
35 mins
6 serving

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