Seed Oil Free Classic Japanese Curry Stew

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  1.5 lbs bone-in, skin-on chicken thighs (about 4 thighs)
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  ½ tsp salt
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  ¼ tsp black pepper
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  1 tbsp neutral oil (such as vegetable oil or canola oil)
  Required swap

  Vegetable oil:Consider using avocado oil instead.

  Chosen Foods 100% Pure Avocado Oil, 16.9 fl ozLa Tourangelle Avocado OilSpectrum Naturals Avocado OilLa Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.

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  Chef's tip

  Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

  Required swap

  Canola oil:

  Chef's tip

  Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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  1 large yellow onion, cut into 1-inch wedges
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  3 cloves garlic, minced
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  1 tbsp fresh ginger, grated
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  3 medium yukon gold potatoes (about 1 lb), peeled and cut into 1½-inch chunks
  Suggested products
• 

  2 large carrots, peeled and cut into 1-inch diagonal pieces
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  3.5 cups low-sodium chicken broth
  Suggested products
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  1 package (3.5 oz / 100g) japanese curry roux blocks (such as s&b golden curry, medium heat)
  Suggested products

  Japanese curry roux:

  Not a match

  S&b golden curry:
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  1 tbsp soy sauce
  Suggested products
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  1 tsp worcestershire sauce
  Suggested products
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  1 tbsp honey (optional)
  Suggested products

For serving

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  3 cups cooked short-grain white rice, for serving
  Suggested products
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  2 tbsp fresh flat-leaf parsley or scallion greens, thinly sliced (optional)