Japanese Chicken Curry

• 2 tablespoons canola oil
• 550 g boneless skinless chicken thighs, trimmed and chopped into large chunks
• 2 large onions, thinly sliced (approx. 1 lb)
• 1/2 tablespoon grated garlic (~2 large cloves)
• 1/2 tablespoon grated ginger
• 2 1/2 tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257)
• 3 cups low sodium chicken broth
• 2 large carrots, cut into chunks
• 2 large red potatoes, cut into large chunks (no need to peel)
• 1 medium japanese sweet potato, peeled and cut into chunks
• 1 small Asian pear, peeled cored and grated (or apple)
• 1 tablespoon tomato paste
• 1 tablespoon cocoa powder
• 1 tablespoon kosher salt
• Chunou Sauce
• 2 tablespoons all-natural ketchup
• 2 teaspoons Worcestershire sauce
• Roux
• 1 tablespoon butter
• 1 tablespoon rice flour

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
3. Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
4. Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
5. Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
6. Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
7. Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
8. Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
9. Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
10. Adjust salt to taste.
11. Serve with hot rice on the side.

canola oil, chicken thighs, onions, garlic, grated ginger, curry, chicken broth, carrots, red potatoes, potato, asian pear, tomato paste, cocoa powder, kosher salt, sauce, allnatural ketchup, worcestershire sauce, butter, rice flour

Taken from www.food.com/recipe/japanese-chicken-curry-532259 (may not work)