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Jane Houston

Japanese Chicken Cury

5 from 2 votes
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Servings: 4 adults
Course: Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Method Notes

Ingredients
  

  • 500 grams chicken thigh, drumsticks or wings
  • 1 brown onion
  • 3 cloves garlic
  • 1 1/2 cups grated pumpkin
  • 2 white potatoes
  • 1 carrot
  • 1/2 cup grated apple or 1 x small apple
  • 2 tbsp curry powder
  • 2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1/4 cup tamari
  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • 1/4 cup butter or ghee for frying
  • salt + pepper to taste
  • 1 cup rice
  • 1 1/2 cup water or bone broth

Method
 

  1. Finely dice the onion and garlic 
  2. Grate the apple and pumpkin and dice the potato and carrot into equal sized pieces 
  3. Preheat a large pot over a medium - high heat and add in the ghee for frying 
  4. Once the pan is hot, add in the onion and garlic and sautee until soft 
  5. Next add in the grated apple and pumpkin and sautee for a further 3 minutes until softened 
  6. Add in the curry powder, garam masala, turmeric and smoked paprika and sautee until fragrant. Pour in the tamari and chicken broth and bring up to a gentle simmer 
  7. Blend the sauce with a stick blender and pour back into the pot 
  8. Add in the chicken, diced carrot and potato. Bring up to a simmer and cook until the vegetables have softened 
  9. Pour in the honey and apple cider vinegar and season with salt and pepper to taste if necessary
  10. * Serve with rice cooked via the absorption method 

Notes

Able to be frozen: Yes