Japanese Curry
- 6 tablespoons butter
- 6 tablespoons flour
- 4 tablespoons curry powder
- 2 teaspoons ginger powder
- 2 cloves garlic, minced
- 4 tablespoons crushed tomatoes
- 6 cups chicken stock
- 2 lb boneless, skinless chicken, cut into chunks
- 2 onions, diced
- 4-6 carrots, peeled and chopped
- 2 fuji apples, grated
- 2 tablespoons tamari sauce
- 2 teaspoons honey
- Make a roux from the butter and flour. Cook it until it's lightly brown (approx. 5-7 minutes).
- Add the curry powder, ginger powder, garlic, crushed tomatoes, and 1/2 cup of chicken stock.
- Once blended, add the rest of the chicken stock slowly, stirring constantly.
- Add chicken, onion, and carrot.
- Simmer uncovered for 30 minutes.
- Add the apples, tamari sauce, and honey.
- Simmer for 5 minutes.