Chicken Curry

JAPAN
Preptime : 20 min
Cooktime : 15 min

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Ingredients

300g Jasmin rice

Method

Cut up chicken thighs into pieces and set aside. Skin on or off is completely up to you. Heat ghee in a medium saucepan or a casserole pot over medium heat. Add the onion and a quarter of a teaspoon of salt and sauté for 3-4 minutes, until slightly softened. Add the ginger and chicken, turn the heat to medium-high, and stir for a minute or two. Then add the carrots, potatoes, curry, garlic, balsamic vinegar, tomato paste, tamari, fish sauce and salt and stir for a minute, until everything is nice and brown. Then pour in the chicken stock, stir and bring to boil. Cover with a lid and simmer for 15 minutes over low heat. After 15 minutes, uncover, add the peas and stir. Cooke for a further 10 minutes without the lid. This will evaporate some of the liquid and thicken the sauce. Finally, to thicken the sauce further, add 4-5 tablespoons of the sauce from the pot to a small bowl and mix in the arrowroot flour. Whisk it with a fork until it’s more or less combined, although you will probably have a few lumps and that’s ok. Add this mixture back to the pot and stir everything through. Turn off the heat and let it all come together in peace and harmony. Serve with cauliflower rice or regular rice and some extra vegetables on the side.