Japanese Chicken Thigh Curry

Then prep

• Cut the vegetables first, then the chicken, so raw chicken never touches the vegetables.
• Cut the 2 lb onions into 1-inch chunks. Put them in a bowl.
• Cut the 9 oz carrots into thick diagonal slices. Cut the 10 oz potatoes into 1 1/2-inch chunks. Put the carrots and potatoes together in a second bowl. They go in the pot at the same time.
• Pat the 2 lb chicken dry. Cut into 1 1/2-inch chunks. Season lightly with salt and pepper.
• Measure the 5 cups water. Set it by the stove.
• Set out a large heavy pot with a lid, a spoon for skimming, and a wooden spoon.
• Everything is ready. Wash the board and your hands, and put the knife away.

Ingredients

• 2 lbboneless skinless chicken thighs, cut into 1 1/2-inch chunks
• 2 lbonions (2-3 large), cut into 1-inch chunks
• 9 ozcarrots (about 3 medium), cut into thick diagonal slices
• 10 ozpotatoes (about 2 medium), cut into 1 1/2-inch chunks
• 2 tbspneutral cooking oil
• 5 cupswater
• 1box S&B Golden Curry, Medium Hot
• salt and pepper
• steamed rice or udon, to serve

Steps

1. Heat the 2 tbsp oil in the pot over medium.
2. Add the chicken. Cook 5-6 minutes, until lightly browned on all sides.
3. Add the onions. Cook 3-4 minutes, until they start to turn translucent.
4. Add the carrots and potatoes. Stir-fry 2-3 minutes.
5. Add the 5 cups water. Bring to a boil.
6. Skim off any foam.
7. Reduce the heat to low and cover.
8. Simmer about 15 minutes, until a fork slides easily into the potatoes and carrots. Set a timer for 15 minutes. Stir gently now and then. While it simmers: break the curry block apart along the scored lines.
9. When the timer goes, check the potatoes and carrots with a fork. When it slides in easily, go to the next step.
10. Turn off the heat.
11. Add the curry pieces. Stir gently until fully melted.
12. Turn the heat back to low. Simmer 5 minutes, stirring often so it does not stick.
13. Check the thickness. If it is too thick, add a little hot water. If too thin, simmer uncovered a few minutes more.
14. Turn off the heat. Let it stand a few minutes. It thickens as it cools.
15. Serve over the rice or udon.

Notes

For half a batch, halve everything and use 2 3/4 cups water, per the box. Keeps 3-4 days in the fridge and tastes better the next day.