Recipe of Any-night-of-the-week Waffuu Chicken Curry (Japanese-style Chicken Curry)

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The ingredients needed to make Waffuu Chicken Curry (Japanese-style Chicken Curry):

1. Make ready 3 cup chicken stock
2. Take 1 tbsp oil
3. Take 5 each boneless chicken thighs (skin removed and cubed)
4. Take 3 tbsp butter
5. Make ready 1 medium red onion (1/2 finely chopped; 1/2 cut into cubes)
6. Get 1 tsp fresh ginger (finely chopped)
7. Get 1 clove garlic (finely chopped)
8. Take 1 packages S & B Curry Sauce Mix Hot flavour
9. Prepare 3 each tomatoes (cut into chunks)
10. Take 3 medium potatoes (peeled and cut into chunks)
11. Make ready 1 small fuji apple (grated)
12. Take 1 tsp honey
13. Make ready 1 tbsp soy sauce
14. Get 1 tsp cornstarch (dissolved in little water)*
15. Prepare 1 medium carrot (peeled and cut into rounds)
16. Get 1 each dried bayleaf
17. Make ready 3 cup extra stock (water plus 2 chicken broth cube)

Steps to make Waffuu Chicken Curry (Japanese-style Chicken Curry):

1. In large pot: Bring stock to simmer in pot over medium-high heat.
2. Reduce heat to keep simmer. In fry pan, heat oil; season chicken and cook in pan until evenly browned on all sides about 4 mins.
3. Set aside chicken on plate. Melt butter in large stock pot and saute ginger,chopped onions,garlic about 3 mins.
4. Stir in curry sauce mix and tomatoes.Remove from heat. Add 1/2 stock and mix until well-combined.
5. Pour in rest of stock and add chicken,onion cubes,bayleaf,carrot and potatoes.
6. Bring curry to boil, reduce heat and simmer. Stir occasionally untol thickened and veges are tender about 30mins.
7. Add apple,honey,soy sauce and seasoning to curry and stir well to combine.
8. Cook over low heat until flavours meld (5 mins more).
9. Serve with steamed rice (or for variation with grilled naan bread as well)

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