Japanese Chicken Curry Rice
3 whole chicken breasts, sliced into chunks
1 teaspoon curry powder (medium spicy)
2 onions, sliced thinly
2 carrots, peeled and cut into chunks
2 large potatoes, cut into chunks
2 cups water
1 small apple, peeled and cored, grated finely
2 teaspoons kosher salt
2 tablespoons curry powder
1 tablespoon ketchup
1 teaspoon worcestershire sauce
1 cup coconut cream
Marinate chicken in 1 teaspoon curry powder. Set aside.
Saute onions in oil over medium low heat until golden brown, for about 30 minutes. The caramelized onions will help sweeten the dish when cooked. Turn up heat to high and add chicken pieces. Saute until browned.
Add the carrots and potatoes, pour in water and bring to a boil. Lower the heat to medium and add the grated apple, salt and 2 tablespoons curry powder. Cover and simmer for about 30 minutes until potatoes are tender.
Add ketchup and worcestershire sauce, pour in coconut cream and mix thoroughly. Let simmer for another 10 minutes. In the meantime dissolve 1 teaspoon cornstarch with a bit of water for the slurry. Add to sauce to thicken.
Serve over rice.