Legume Free Classic Japanese Curry Stew
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Learn more →Ingredients
4 servings
- 1.5 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 1 large yellow onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 medium yukon gold potatoes (about 1 lb), peeled and cut into 1½-inch chunks
- 2 large carrots, peeled and cut into 1-inch diagonal pieces
- 3.5 cups low-sodium chicken broth
- 1 package (3.5 oz / 100g) japanese curry roux blocks (such as s&b golden curry, medium heat)
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp worcestershire sauce
- 1 tbsp honey (optional)
For serving
- 3 cups cooked short-grain white rice, for serving
- 2 tbsp fresh flat-leaf parsley or scallion greens, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.
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