Waffuu Chicken Curry (Japanese-style Chicken Curry)
Waffuu Chicken Curry (Japanese-style Chicken Curry)

Waffuu Chicken Curry (Japanese-style Chicken Curry) - Family warmth and closeness is often obtained in easy ways. One particular of them is cooking and serving food for the family members. As a housewife, of course you don't desire to miss a meal collectively proper? Cuisine also can be the essential to a content household, several really feel homesick simply because their cooking has been discovered elsewhere.

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Waffuu Chicken Curry (Japanese-style Chicken Curry) is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. Waffuu Chicken Curry (Japanese-style Chicken Curry) is something which I have loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have waffuu chicken curry (japanese-style chicken curry) using 17 ingredients and 9 steps. Here is how you can achieve that.

Ingredients needed to serve Waffuu Chicken Curry (Japanese-style Chicken Curry):

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

Instructions 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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