Ingredients
3 cups chicken broth
1 tbsp veg oil
1 # boneless skinless chicken thighs, cubed (beef, pork or tofu)
3 tbsp butter
1 med onion, 1/2 chopped fine, 1/2 in 1 inch pieces
1clove garlic, minced
4 tbsp flour
3-4 tbsp Japanese curry powder
2 tbsp chopped tomato, paste or ketchup
2 medium carrots, peeled, sliced
1 medium potato, peeled, cut into 1 inch pieces
1 small apple, peeled, cored and grated
1tsp honey, 1tsp soy sauce, steamed rice or udon
Preparation
Heat chicken broth in large pot and bring to a simmer. Season chicken with S&P.
Heat oil in skillet, melt butter, add diced onion and garlic. Sauté until translucent. Sprinkle in flour, stir for 2 min. Add curry powder and tomatoes. Turn off heat.
Add 1/2 cup hot chicken broth and whisk into onion mixture until it forms a roux. Add roux to large pot of hot chicken broth and whisk till smooth.
Add chicken, large onions, carrots, potatoes and simmer stirring occasionally until vegetables are tender.
Last 5 minutes, add apple, honey, soy, salt to taste.
Serve over rice or udon.
