Japanese Curry

Ingredients and Weight:

• 3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 large yellow onions, chopped (about 3 cups)
• 2 large carrots, peeled and chopped (about 2 cups)
• 1 large russet potato, peeled and cubed (about 2 cups)
• 1/2 cup all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 (14.5-ounce) can unsweetened coconut milk
• 1 (14.5-ounce) can diced tomatoes (undrained)
• 1 cup chicken broth
• Salt and pepper to taste
• Optional: 1 tablespoon honey or maple syrup (to taste)

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sear the chicken thighs until golden brown on all sides. Remove the chicken from the pot and set aside.
2. Add the onions, carrots, and potatoes to the pot and sauté until the onions are translucent, about 5 minutes.
3. Sprinkle the flour, curry powder, turmeric, ginger, cloves, and black pepper over the vegetables and cook for 1 minute, stirring constantly.
4. Gradually whisk in the coconut milk, diced tomatoes, and chicken broth until well combined.
5. Return the chicken thighs to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 90 minutes, or until the chicken is tender and the sauce has thickened.
6. Season with salt and pepper to taste. If desired, add honey or maple syrup for a touch of sweetness.

Nutritional Information:

Serving size: 1 cup

Calories: 450 Fat: 15g (saturated fat 5g) Carbohydrates: 50g Fiber: 5g Protein: 30g

Dish Characteristics:

• Rich and flavorful Japanese curry sauce
• Tender and juicy chicken
• Colorful and healthy vegetables
• Served with rice or noodles

User Comments:

• "This curry was absolutely delicious! The sauce was so rich and creamy, and the chicken was fall-off-the-bone tender."
• "I love the mild spiciness and the blend of spices in this curry. It's perfect for American taste buds."
• "The vegetables added a nice crunch and sweetness to the dish. This is a great recipe for a comforting and satisfying meal."

Special Precautions and Tips:

• Use a high-quality curry powder for the best flavor.
• If you want a spicier curry, add more curry powder or a pinch of cayenne pepper.
• Don't overcook the curry. The longer it simmers, the thicker the sauce will become.
• Serve the curry with steamed rice, noodles, or your favorite sides.
• Leftover curry can be stored in the refrigerator for up to 3 days.