Japanese Chicken Curry

Step 1

Cut 1.5 lb of boneless skinless chicken thighs into 1.5-inch pieces — thigh meat stays tender and flavorful when braised. Pat the pieces dry with paper towels to help them brown evenly.

Step 2

Dice 1 medium yellow onion into 1/2-inch pieces. Peel 2 medium carrots and cut them into 1-inch diagonal slices (they'll cook evenly and look appealing). Cut 2 medium Yukon Gold potatoes into 3/4-inch cubes — smaller pieces cook faster without becoming mushy.

Step 3

Peel and finely mince 3 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane or fine grater — you'll need about 1 tablespoon of ginger.

Step 4

Set a 5-quart heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of neutral oil and let it shimmer, about 1 minute. Working in two batches so you don't crowd the pot, add the chicken pieces and sear for 3-4 minutes per batch, until the exteriors turn golden-brown — you're not cooking it through, just getting color for deeper flavor. Transfer to a plate.

Step 5

Reduce heat to medium. Add the diced onion to the same pot and sauté for 3-4 minutes, stirring occasionally, until translucent and fragrant. Stir in the minced garlic and grated ginger and cook for 1 minute more — the raw edge will cook off and the aromatics will bloom.

Step 6

Pour in 3 cups of dashi or chicken stock, scraping the bottom of the pot with a wooden spoon to loosen any browned bits — this builds flavor. Return the browned chicken to the pot and bring to a gentle simmer over medium heat.

Step 7

Add the carrot slices and potato cubes. Simmer uncovered for 15 minutes, stirring occasionally, until the vegetables are just beginning to soften but not falling apart.

Step 8

While the curry simmers, chop 3 oz (usually 3 blocks) of Japanese curry roux into small pieces so it melts smoothly. Remove the pot from heat and stir in the chopped curry roux until completely dissolved — do this off heat to prevent the sauce from boiling vigorously, which can break the emulsion.

Step 9

Return the pot to medium heat and add 1 tablespoon of soy sauce, 1 tablespoon of mirin, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Stir well to combine. Simmer for 5-7 minutes more, stirring occasionally, until the vegetables are tender when pierced with a fork and the sauce coats the back of a spoon. Taste and adjust seasoning — add a pinch more salt if needed.

Step 10

Ladle the curry into shallow bowls and serve over steamed short-grain white rice or Japanese rice. Garnish with a sprinkle of white sesame seeds and thinly sliced scallion greens if desired. The curry will thicken as it cools, so it tastes even better the next day.