Mild yet flavourful curry that combines tender chunks of chicken, hearty vegetables, and a rich curry sauce. Unlike traditional Indian curry, Japanese curry is milder and slightly sweeter, making it suitable for a wide range of palates.

Serve with rice, cooked in water or bone broth, and for an extra kick, garnish with pickled vegetables or sauerkraut.

This dish will warm the soul, and is a great one to batch cook and pull out of the freezer when you’re running short on time.

Serve with rice cooked via the absorption method using either bone broth or water.

For BLW, slice the veggies into finger shapes and cook within the curry. Serve chicken strips or a chicken drumstick with the vegetables

For Puree, puree some chicken with the bone removed with some sauce and vegetables to your desired consistency.