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Japanese Chicken Curry Japanese Chicken Curry
Ingredients
- 5 cups chicken broth
- 1 Tablespoon canola oil
- 1 pound chicken breasts or boneless chicken thighs cut into even 1 inch chunks
- Salt
- Pepper
- 4 Tablespoons butter
- 1 Tablespoon fresh peeled and finely grated ginger
- 2 medium onions, finely chopped
- 3 cloves garlic, finely chopped
- ⅓ cup all purpose flour
- 4 Tablespoons curry powder
- 3 Tablespoons tomato paste
- 3 medium carrots, cut into ½ inch chunks
- 2 medium potatoes, peeled and cut into ¾ inch chunks
- 1 small apple, peeled, cored and coarsely grated
- 1 Tablespoon honey
- 2 Tablespoons soy sauce
- Rice of your preference for serving
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