THE GOLDEN ROOT-STEW

(Our Play on Japanese Curry)

THE GOLDEN ROOT-STEW

Ingredients: 400g Chicken thighs (chunks), 2 Onions (pureed), 2 Carrots (cubed), 2 Potatoes (cubed), 2 tbsp Japanese curry powder, 1 tbsp Honey, 1 tbsp Soy sauce, 600ml Chicken stock...

Ingredients

  • 400g Chicken thighs (chunks)
  • 2 Onions (pureed)
  • 2 Carrots (cubed)
  • 2 Potatoes (cubed)
  • 2 tbsp Japanese curry powder
  • 1 tbsp Honey
  • 1 tbsp Soy sauce
  • 600ml Chicken stock

Cooking Method

  1. The Architect Fry onion puree in 2 tbsp butter until dark, sweet, and jammy.
  2. The Bloom Add the curry powder with a 30ml splash of water to form a fragrant yellow paste.
  3. The Swell Add chicken, carrots, potatoes, and stock; simmer for 25 minutes until the veg is soft.
  4. The Silk Merge Stir in honey and soy; simmer uncovered until the sauce is thick and velvety.
  5. The Final Flourish Serve with a side of pickled ginger for a sharp aromatic hit.

Cuisine: Asian

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