20-minutes Japanese chicken curry

How about chicken curry when you're in a rush? This Japanese chicken version takes just 20 minutes to prepare, so there's no excuse during a busy week. There are some unexpected ingredients in this recipe, but trust me - they really add a sweetness that makes this dinner exceptionally tasty and full of aromas.

Preparation time 15 minutes, Cooking time 20 minutes, Recipe for 4 people

Source: Marion's Kitchen

Ingredients

• 1 tablespoon of peanut oil
• 500 g of chicken thigh fillet, cut into pieces
• 2 spoons of butter
• 1/4 cup plain (all-purpose) flour
• 1 tablespoon curry
• 3/4 cup apple juice
• 1/3 cup ketchup/tomato sauce
• 2 spoons of light soy sauce
• 2 whole star anises
• 1 cinnamon stick, broken in half
• 2/3 cup frozen carrots, peas and corn
• 1 teaspoon garam masala (or extra curry)
• spring onion, thinly sliced, to serve
• steamed rice, to serve

Steps

1.

Heat the oil in a large, high-sided pan over high heat. Before frying in a pan, salt the chicken for 2-3 minutes on each side, or fry it until golden. Transfer the chicken to a plate.

2.

Add butter to the pan. When the butter starts foaming, add the flour. Cook and stir for 1 minute or until the mixture is bubbling. Stir in the curry. Remove from heat and gradually stir in 2 cups of water.

3.

Return the pan to medium heat and add the apple juice, ketchup, soy sauce, star anise and cinnamon. Cook and stir until the mixture thickens. Cook for 5 minutes to develop the flavors.

4.

Add the chicken pieces back to the pan along with the frozen vegetables and garam masala. Cook, stirring, for 3 minutes, or until the vegetables are heated through.

5.

Sprinkle spring onions on top and serve with steamed rice.

Video recipe