60g unsalted butter
80g plain flour
2 tbsp mild curry powder
1 tbsp garam masala
1½ litres lightly salted chicken stock
2 tbsp tomato sauce (ketchup)
1 tsp Worcestershire sauce
1 tbsp dark soy sauce
1 apple, peeled and grated
800g chicken thigh fillets, cut into 3cm pieces
1 large brown onion, thickly sliced
2 large carrots, peeled and cut into irregular chunks
2 sebago potatoes, peeled and cut into irregular chunks
steamed rice, to serve
green peas, to serve
Heat a large saucepan over medium heat and add the butter and flour. Stir with a wooden spoon to combine into a roux and cook until it turns a light brown colour. Add the curry powder and garam masala and stir for one minute. Add the stock a little at a time, stirring until a smooth sauce develops. You can add more stock or water if it is too thick.
Add the tomato sauce, Worcestershire sauce, soy sauce and grated apple, then simmer for 10 minutes until the sauce is smooth and fragrant, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat.
Stir through the chicken, carrot and potatoes, then simmer, covered, for 15 minutes. Allow to stand for a further 10 minutes before serving with steamed rice and green peas.
Also try: My Thai beef with chilli and basil is another child-friendly recipe.
Find more of Adam Liaw’s recipes in the Good Food Favourite Recipes cookbook.
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