Japanese Curry

Ingredients

caramelized onions
• 1 tbs oil
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 large or 3 medium white onions, very thinly sliced
roux
• 3 tbs butter
• 4 tbs flour
• 2 tbs curry powder
curry
• 2 cups chicken stock
• 2 tbsp Worcestershire sauce
• 1 can diced tomatoes
• 1 lb chicken, cut into bite sized pieces
• 1 medium potato, cut into bite sized pieces
• 1 medium carrot, cut into bite sized pieces
• 1 tbsp salt
• 1/2-1 tbs curry powder (depending on spice level desired!)
• pepper to taste
• 1 tsp chili flakes (if you want it extra hot!)

Directions

• in an exceedingly giant pot, heat oil over low-medium heat

• Add in garlic and ginger and saute till perfumed

• cut back heat to low

• Stir in onions

• place lid on pot and cook till onions square measure a caramelized paste (approx 45-60 minutes)

• If onions begin to burn, add atiny low quantity of water and stir stir stir

• in an exceedingly separate pan (while onions square measure cooking), create your concoction

• soften butter over low-medium heat

• Spoon in flour and stir ceaselessly till mixture becomes brown (approx twenty minutes)

• combine in flavouring till concoction thickened, take away from heat

• once onions became a paste, transfer concoction into the pot together with your onions

• Pour in chicken broth, Worcestershire, tomatoes, chicken, potatoes, and carrots

• Increase heat to medium

• Season with salt, flavouring as desired, and pepper to style

• combine well and convey entire pot to a simmer till chicken, potatoes and carrots square measure burned through

• Serve hot over rice