Japanese Curry

Cook the Chicken Heat vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned. Remove from the pot and set aside.

Sauté the Aromatics In the same pot, add the sliced onion, minced garlic, and grated ginger. Cook until the onion is translucent.

Add the Vegetables Add the diced carrots, potatoes, and red bell pepper to the pot. Cook for a few minutes until slightly softened.

Simmer the Curry Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the vegetables are tender.

Make the Curry Roux While the curry is simmering, prepare the curry roux. In a separate saucepan, melt the butter over medium heat. Add the all-purpose flour and stir until it forms a paste. Cook for 1-2 minutes.

Add Spices Add the curry powder, garam masala, and tomato paste to the saucepan. Stir until fragrant.

Thicken the Sauce Slowly pour in the chicken stock from the pot, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.

Season the Sauce Remove the saucepan from the heat and stir in the Worcestershire sauce, soy sauce, and honey.

Finish the Curry Pour the curry roux mixture into the pot with the simmering vegetables. Stir well to combine and cook for an additional 10 minutes to let the flavors meld together.

Cook the Rice While the curry is cooking, prepare the rice. Rinse the rice with cold water until the water runs clear. In a rice cooker or pot, combine the rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce the heat and simmer for 15 minutes.

Serve Serve the Japanese curry over steamed rice. Garnish with pickled radish and sliced scallions, if desired.