Japanese Curry Recipe

Measure and prep all ingredients. 

In a Dutch oven or a large pot over medium-high heat, add the olive oil. Once the oil is heated, add the chicken thighs and cook until seared and browned all over, around 4 minutes. Remove the chicken from the pot and set aside.

Lower the heat to medium. Add the diced onions and cook until softened, about 5 minutes.

Add the grated ginger and garlic and cook until fragrant, less than 1 minute.

Add the unsalted butter. 

Once the butter melts, add the flour, curry powder and garam masala. Cook for 1 minute.

Slowly stir in the chicken stock. Stir constantly to enure there are no lumps. 

Stir in the ketchup, Worcestershire sauce, honey and instant coffee. 

Stir in the carrots and potatoes. Bring the mixture to a boil and reduce the heat to a simmer. Cook until the vegetables are tender, about 15-20 minutes.

Add the seared chicken and cook for another 5 minutes. 

Stir in the green peas and corn kernels. Cook until defrosted, about 1-2 minutes. Season the curry with salt and pepper, to taste.

Serve with steamed short-grain rice. Enjoy!