Japanese chicken curry with potatoes and carrots

• 500 g boneless skinless chicken thighscut into bite-sized pieces
• 1 large yellow onionthinly sliced
• 2 medium carrotspeeled, cut into rolling wedges
• 400 g Yukon Gold potatoescut into 3cm chunks
• 100 g Japanese curry rouxabout half a standard box (such as S&B Golden Curry or Vermont Curry)
• 1 tbs vegetable oil
• 700 ml water
• 1 tbs soy sauce
• ½ tsp kosher salt

1. 1

   Cut the chicken thighs into bite-sized pieces (about 3cm). Thinly slice the onion, peel and cut the carrots into rolling wedges, and cut the potatoes into 3cm chunks.

   Tip: Keeping the potato and carrot pieces a similar size ensures they cook evenly.

2. 2

   Heat the vegetable oil in a Dutch oven over medium-high heat. Add the chicken pieces and season with the kosher salt. Cook, stirring occasionally, until the chicken is no longer pink on the outside and the edges have lightly browned, about 3 minutes.

   Tip: No need to cook the chicken through — it'll finish in the broth.

3. 3

   Add the sliced onion and cook, stirring frequently, until it softens and turns translucent, about 3 minutes.

4. 4

   Add the carrots, potatoes, and water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes and carrots are completely tender when pierced with a fork, about 15 minutes. Skim any foam that rises to the surface.

   Tip: Keep it at a gentle bubble — a hard boil will break the potatoes apart.

5. 5

   Turn the heat off completely. Break the curry roux into pieces and add them to the pot along with the soy sauce. Stir gently until the roux is fully dissolved and the curry thickens into a glossy, velvety sauce, about 2 minutes. Return to low heat and simmer for another 2 minutes, stirring occasionally, until the curry coats the back of a spoon.

   Tip: Removing from heat before adding the roux prevents lumps. Keeps in the fridge for up to 3 days and actually tastes better the next day — reheat gently over medium-low heat, adding a splash of water if it's too thick.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.