Japanese Chicken Curry

Ingredients

• 6 boneless skinless chicken thighs fat trimmed and cubed
• 2 tablespoons vegitable oil
• 2 onions sliced
• 4 large garlic cloves chopped
• 2 medium carrots sliced
• 2 tablespoons plain flour
• 1 tablespoon mild curry powder I used McCormick - UK Schwartz
• 2 cups chicken stock
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 2 teaspoons garam masala
• 2 large potatoes peeled and cubed
• 1/2 cup frozen peas

Cups - Metric

Instructions

1. Heat oil in medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
2. In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
3. Add the flour, curry powder and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
4. Add the browned chicken, carrots, and potatoes.
5. Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat. Add the peas and cook another minute.
6. Serve over rice.

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