Karē Raisu (Japanese Curry Rice)

Ingredients:

For the Curry:
2 tsp groundnut oil
2 large onions, thinly sliced
1kg (2 ½ lbs) chicken thighs, skinned, boned and cut into chunks
2 carrots, scraped and cut into chunks
1l (4 cups) water
2 large potatoes, peeled and cut into chunks
1 small apple, peeled, cored and finely grated
2 tsp sea salt
1 tsp Japanese curry powder
50g garden peas

For the Roux:
3 tbsp butter
45g plain flour
2 tbsp Japanese curry powder
1/2 tsp cayenne pepper
freshly-ground black pepper, to taste
1 tbsp tomato purée (or ketchup)
1 tbsp tonkatsu sauce

Method:

Heat the groundnut oil in a wok or large saucepan over medium-low heat. When hot add the onions and fry for about 20 minutes, or until golden brown and well caramelized.

Increase the heat to high, add the chicken and fry until nicely browned all over. Add the carrots and the water then bring the mixture to a boil. Skim off any scum from the surface then reduce the heat to medium and add the potatoes, grated apple, salt and curry powder. Bring to a simmer, cover and cook for 30 minutes, or until the potatoes and carrots are tender, as tested with the point of a knife.

In the meantime, melt the butter for the roux over medium-low heat. Scatter over the flour, curry powder and cayenne pepper. Season to taste with black pepper and stir into the flour. Add the tomato purée and the tonkatsu sauce and stir to combine.

Continue to cook, stirring constantly, for a couple of minutes then take off the heat and set aside as the meat and vegetables cook.

When the vegetables are tender, add two ladlefuls of the stock to the roux mixture. Whisk until smooth then pour this mixture back into the curry mix. Bring to a simmer and cook gently until thickened. Add the peas and cook for about 3 minutes more, then serve.

Serve with steamed sushi rice or sticky rice.