This curry was introduced to Japan by the British Empire via India, and became popular with the Japanese navy, hence the name. This is a simple yet hearty version using chicken and vegies.
- 2 tbsp neutral oil, such as grapeseed oil
- 2 chicken breast fillets, skin on, cut into 4cm pieces
- ½ onion, cut into 4 pieces
- 1½ large carrots, cut into 4cm pieces
- 20 gm butter
- 1½ tbsp plain flour
- 2 tbsp hot curry powder
- 500 ml (2 cups) chicken stock
- 1 sebago potato, cut into 4cm pieces
- 2 tbsp soy sauce
- 2 tbsp apple juice (or to taste)
- 1 tbsp honey (or to taste)
- Thinly sliced raw white onion and chives, to serve
- Steamed koshikari rice or other short-grain rice, to serve
- 1Heat oil in a saucepan over medium-high heat. Add chicken and sear until golden (2-3 minutes), then set aside. Add onion and carrot and stir occasionally until starting to soften (5 minutes). Set aside.
- 2Add butter to pan and cook until foaming (2 minutes), then add flour and stir until sandy coloured (2-4 minutes). Add curry powder and stir to combine, then gradually add stock, stirring, then add potato and cooked vegetables and bring to a simmer over medium heat. Simmer until vegetables are par-cooked (5 minutes).
- 3Season curry with salt, soy sauce, apple juice and honey to taste, return chicken and simmer until vegetables are tender and chicken is cooked (10 minutes). To serve, top with onion and chives and serve with rice.