Chicken Curry

• 300 grams Chicken thighs
• 2 Potatoes
• 1/2 Carrot
• 2 medium Onion
• 1/2 packages Curry roux
• 10 grams Butter
• 850 ml Water
• 2 tsp *Consomme soup stock granules
• 1 (*or if using a stock cube)
• 1 tbsp *Mentsuyu (3x concentrate)
• 1 thumb *Grated ginger
• 2 clove *Grated garlic
• 1/2 tbsp Ketchup
• 1/2 tbsp Thickened or normal Japanese Worcestershire-style sauce

1. Remove the chicken skin, and cut into bite-sized pieces.
2. Thinly slice the onions lengthwise along the grain.
3. Chop the carrot into 5 mm thick semicircular slices.
4. Heat butter in a thick pan, slowly stir-fry the Step 1 ingredients, and add water.
5. In the meantime, chop the potatoes into bite-sized pieces.
6. When Step 2 starts to boil, skim off the scum.
7. Add the potatoes and the * ingredients, then stir.
8. Cover with a lid, and simmer for about 15 minutes over low heat.
9. Turn off the heat, break the curry roux, and dissolve.
10. When it has completely dissolved, add the ingredients.
11. Stir occasionally, and simmer for about another 5 minutes over low heat.

chicken thighs, potatoes, carrot, onion, curry roux, butter, water, granules, mentsuyu, thumb, garlic, ketchup, normal japanese

Taken from cookpad.com/us/recipes/170068-chicken-curry (may not work)