Japanese Chicken Curry

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.

Japanese Chicken Cury

500 grams chicken thigh, drumsticks or wings
1 brown onion
3 cloves garlic
1 1/2 cups grated pumpkin
2 white potatoes
1 carrot
1/2 cup grated apple (or 1 x small apple)
2 tbsp curry powder
2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp smoked paprika
1/4 cup tamari
1 tsp honey
1 tbsp apple cider vinegar
1/4 cup butter or ghee for frying
salt + pepper to taste
1 cup rice
1 1/2 cup water or bone broth

Finely dice the onion and garlic
Grate the apple and pumpkin and dice the potato and carrot into equal sized pieces
Preheat a large pot over a medium - high heat and add in the ghee for frying
Once the pan is hot, add in the onion and garlic and sautee until soft
Next add in the grated apple and pumpkin and sautee for a further 3 minutes until softened
Add in the curry powder, garam masala, turmeric and smoked paprika and sautee until fragrant. Pour in the tamari and chicken broth and bring up to a gentle simmer
Blend the sauce with a stick blender and pour back into the pot
Add in the chicken, diced carrot and potato. Bring up to a simmer and cook until the vegetables have softened
Pour in the honey and apple cider vinegar and season with salt and pepper to taste if necessary
* Serve with rice cooked via the absorption method