Servings
4
Ingredients:
1 1/2 - 2 lbs. Chicken thighs (or any other parts you like)
1 Medium onion (chopped)
3 Tbsp. Olive Oil
2 Large carrots cut)
1 Large potato (cubed)
2 Tsp Japanese curry
1/2 Tsp Salt
1/4 Tsp Black ground pepper
1/8 Tsp Cayenne chili powder
1 Tsp Corn starch
8 Tbsp. Water
1 Cup Chicken broth
First, wash chicken well and then dry. Coat chicken with olive oil. Season both sides of chicken with salt, black pepper, and Japanese Curry (to taste). Set aside.
In a medium size skillet over medium high heat add olive oil and sauté onion for about 10 minutes until almost golden brown. Add the following spices: Curry black pepper, salt, and chili cayenne then mix well. Add carrots and potatoes; mix. Add chicken and sauté all ingredients for about 5 minutes. Add chicken broth, lower the heat to medium, and cover the skillet. Cook for approximately 45 minutes then uncover the skillet and let some of the liquid evaporate for about 6 minutes. Meanwhile, mix in a small container 1 tsp of corn starch and 8 tbsp. of cold water. Mix well until it dissolves and add to the curry dish. Mix well and cook for another 8 minutes until sauce is thickened.
Serve hot over short grain rice.
