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Japanese Curry from Scratch

Marc Matsumoto
  • 90 minutes
  • Serves 4

INGREDIENTS

550 g

Chicken thighs, boneless skinless

1

2-inch piece 14 grams fresh ginger, fresh

2

large cloves 14 grams garlic

1/2

Apple, medium

1

Bay leaf

300 g

Carrots

1/2 cup

Green peas, frozen

500 g

Onion

350 g

Potatoes

3 cups

Chicken stock, low-sodium

1 tbsp

Tomato paste

2 tbsp

Chunou sauce

1 tbsp

All-purpose flour

1/4 tsp

Black pepper, ground

1 tsp

Cocoa powder, unsweetened

3 tbsp

Curry powder

2 tsp

Salt

1 tbsp

Cultured unsalted butter