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Japanese Chicken Curry Rice

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Japanese Chicken Curry Rice

Ingredients

  • 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 4 teaspoons curry powder (i use s&;b)
  • 2 teaspoons kosher salt
  • 3 carrots, cut into chunks
  • 2 large potatoes (russet or yukon gold), cut into chunks
  • 2 tablespoons tomato paste
  • 2 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 2 cups vegetable stock
  • 3 cups water
  • 1 teaspoon honey, if needed
  • 1 tablespoon cornstarch
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Published 2014-09-09 12:21:05 (2 years ago).

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