My trip to Japan last year turned my love for Japanese food into an absolute obsession. Being an Indian, the taste of Japanese curry is so different to my palate, and I find myself ordering a side of curry to literally anything I order in a Japanese restaurant. This is my take on Japanese chicken curry, traditionally made with beef. Also, this recipe does not use boxed Vermont curry cubes.
Fry 2 chopped onions, 3 slit red Birdseye chillies, 4 chopped garlic pods and a spoon of ginger paste in 2 tablespoons of vegetable oil. Add to it 800g chopped chicken thighs - or small cubes of fatty beef if you like - and fry until no longer pink. At this point add a diced potato and a diced carrot (both of which I didn't have) Add salt, a pinch of turmeric, a spoon of red chilli powder, two spoons of garam masala, a spoon of curry powder, a tablespoon of honey and two tablespoons of butter. Mix everything together and add 4 cups of water. Grate a small sweet skinless apple into the water. Bring to a boil and remove the scum from the top.
In a bowl, add a little water to 4 tablespoons of flour and mix well until you have a well-mixed slurry. Add this into the pot, mix and reduce until your texture seems right. A dash of ketchup and soy sauce might add a little complexity to the curry, or skip it if it tastes right.
Serve hot with white rice. Itadakimasu!