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Waffuu Chicken Curry (Japanese-style Chicken Curry)
Waffuu Chicken Curry (Japanese-style Chicken Curry)

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We hope you got benefit from reading it, now let’s go back to waffuu chicken curry (japanese-style chicken curry) recipe. To cook waffuu chicken curry (japanese-style chicken curry) you only need 17 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Waffuu Chicken Curry (Japanese-style Chicken Curry):
  1. Provide 3 cup chicken stock
  2. Prepare 1 tbsp oil
  3. Provide 5 each boneless chicken thighs (skin removed and cubed)
  4. Take 3 tbsp butter
  5. You need 1 medium red onion (1/2 finely chopped; 1/2 cut into cubes)
  6. Take 1 tsp fresh ginger (finely chopped)
  7. You need 1 clove garlic (finely chopped)
  8. Get 1 packages S & B Curry Sauce Mix Hot flavour
  9. Get 3 each tomatoes (cut into chunks)
  10. Provide 3 medium potatoes (peeled and cut into chunks)
  11. Take 1 small fuji apple (grated)
  12. Take 1 tsp honey
  13. Provide 1 tbsp soy sauce
  14. You need 1 tsp cornstarch (dissolved in little water)*
  15. Get 1 medium carrot (peeled and cut into rounds)
  16. Use 1 each dried bayleaf
  17. Take 3 cup extra stock (water plus 2 chicken broth cube)
Steps to make Waffuu Chicken Curry (Japanese-style Chicken Curry):
  1. In large pot: Bring stock to simmer in pot over medium-high heat.
  2. Reduce heat to keep simmer. In fry pan, heat oil; season chicken and cook in pan until evenly browned on all sides about 4 mins.
  3. Set aside chicken on plate. Melt butter in large stock pot and saute ginger,chopped onions,garlic about 3 mins.
  4. Stir in curry sauce mix and tomatoes.Remove from heat. Add 1/2 stock and mix until well-combined.
  5. Pour in rest of stock and add chicken,onion cubes,bayleaf,carrot and potatoes.
  6. Bring curry to boil, reduce heat and simmer. Stir occasionally untol thickened and veges are tender about 30mins.
  7. Add apple,honey,soy sauce and seasoning to curry and stir well to combine.
  8. Cook over low heat until flavours meld (5 mins more).
  9. Serve with steamed rice (or for variation with grilled naan bread as well)

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