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Japanese Chicken Curry with Homemade Curry Roux

Anita Jacobson
  • 90 minutes
  • Serves 4

INGREDIENTS

500 g

Chicken breast, skinless boneless

2

Carrots

1

Fuji apple

2 cloves

Garlic

1

inch Ginger

2

Onions

2

Potatoes

1 l

Water or chicken stock

1

batch Curry roux, home made

1 tbsp

Honey

1 1/2 tbsp

Soy sauce

2 tbsp

Tomato sauce

2 tsp

Salt

1 tsp

Sugar

2 tbsp

Oil