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Japanese Curry

jayneflower
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Ingredients
  

  • 1 1/2-2 lb chicken thighs (or any other part you
  • 1/2 tsp salt
  • 1/4 tsp Black Pepper ground
  • 1 medium size onion chopped
  • 1/8 tsp Chili Cayenne powder
  • 3 tbsp olive oil
  • 1 tsp corn starch
  • 2 large carrots cut
  • 1/2 cup water
  • 1 large potato cut into cubes
  • 1 cup chicken broth
  • 1 tbsp Japanese Curry

Instructions
 

  • In a medium size skillet over medium high heat add olive oil and sauté onion for about 10 minutes until almost golden brown.
  • Add the following spices: curry black pepper, salt, and chili cayenne; mix well.
  • Add carrots and potatoes; mix.
  • Add chicken and sauté all ingredients for about 5 minutes.
  • Add chicken broth, lower the heat to medium, and cover the skillet.
  • Cook for approximately 45 minutes then uncover the skillet and let some of the liquid evaporate for about 6 minutes.
  • Meanwhile, mix in a small container 1 tsp of corn starch and 1/2 cup of cold water. Mix well until it dissolves and add to the curry dish.
  • Mix well and cook for another 8 minutes until sauce is thickened.
  • Serve over rice.