Japanese Chicken Curry

Method

1. 1

   Rinse and soak the rice

   Rinse the rice in cold water until the water is mostly clear, then soak in fresh cold water for 20 minutes at room temperature; drain thoroughly.

2. 2

   Cook the rice

   Put drained rice and 360 ml water in a lidded saucepan over high heat; when boiling, cover and cook on the lowest heat for 12 minutes, until the water is absorbed and the surface has small steam holes.

3. 3

   Rest the rice

   Remove the saucepan from the heat and leave covered for 10 minutes, until the rice is tender; fluff gently with a rice paddle or fork.

4. 4

   Brown the chicken

   Heat oil in a large heavy-based pan over medium-high heat until shimmering; brown chicken in uncrowded batches for 2 to 3 minutes per batch, turning to colour several sides, then transfer to a plate.

5. 5

   Soften the onions

   Cook onions in the same pan over medium heat for 10 to 12 minutes, stirring often, until soft and deeply golden.

6. 6

   Cook the aromatics

   Stir ginger, garlic, curry powder and garam masala into the onions over medium heat for 1 minute, until fragrant.

7. 7

   Make the curry roux

   Melt butter in a separate saucepan over medium-low heat, stir in flour and cook for 4 to 5 minutes, stirring constantly, until smooth and golden; remove from the heat.

8. 8

   Loosen the roux

   Whisk 300 ml stock into the roux a little at a time over low heat for 2 to 3 minutes, until smooth and free of lumps.

9. 9

   Combine the curry

   Pour the loosened roux into the onion pan over medium heat, stirring constantly until smooth; gradually stir in the remaining 400 ml stock, then add soy sauce, honey, apple and salt.

10. 10

    Simmer the curry

    Add carrots, potatoes, chicken and plate juices; bring to a gentle boil over medium-high heat, then cover and simmer on low for 20 to 25 minutes, until chicken reaches 74°C (165°F) and vegetables are nearly tender.

11. 11

    Check the vegetables

    Check the vegetables after 20 minutes of covered simmering; continue on low heat, covered, in 3-minute intervals, until a knife slides easily into the potatoes and carrots.

12. 12

    Thicken the sauce

    Remove the lid and simmer over low heat for 5 to 8 minutes, stirring often, until the sauce is glossy and coats a spoon.

13. 13

    Adjust and serve

    Taste the curry over low heat and add soy sauce or salt a little at a time, until savoury and balanced; serve hot with rice and, if desired, Japanese pickles or cucumber salad.

Tips

• Brown the chicken in uncrowded batches for proper colour; the pieces need not cook through before simmering.
• The ¼ teaspoon salt is for the curry, not the rice. Stock and soy sauce vary in saltiness, so season to taste at the end.
• If the sauce thickens before the vegetables are tender, add a splash of water or stock.

Swaps

• If Japanese curry powder is unavailable, use mild curry powder and increase the garam masala to 2 teaspoons.
• Use finely grated pear instead of apple for a similar gentle sweetness.
• Use rapeseed oil instead of neutral vegetable oil.

Storing

Cool curry and rice promptly and refrigerate separately in airtight containers for up to 3 days. Reheat until steaming hot throughout, adding a splash of water to loosen the curry if needed.