Japanese Chicken Curry

I’ve made this a bunch of times, it’s great. The recipes welcomes getting creative so I’ve made some adjustments and made it differently each time. To make it vegan, I use vegan butter (using her homemade roux), impossible burger, veggie broth. It’s amazing! I’ve also subbed applesauce, powdered ginger at times for speed and used a dollop of bbq sauce to mix things up. I’ve used a tsp of gochugaru instead of cayenne for a nice kick. I’ve also diced the onion finely since my kiddos hate onions. I serve with chicken or even over oven chicken tenders. Anyways, really good base recipe that’s easy to improvise. Keeper for us!

That apple KILLS it in there! I know it seems like alot of onion but after carmelizing, they basically disappear. I prefer to use sweet onions and a whole big apple.

Used golden curry roux pack and 4.5 cups water. Next time, try 1:2 or 1:1 veg broth to water. Mix roux into pot in a small bowl rather than gradually in spoon (takes ages otherwise). Next time try med spicy roux. I froze 2/3 of the batch - add notes on effectiveness later! Firm tofu held together ok (added at very end)

Madd 4 portions for Julia and me. Added bit more chicken and veg

Skip apple Two backs of curry

Yum. Definitely will make again. Very flavorful.

Added peas and Brussel sprouts

It is very good but it took a little longer to make than the recipe says

Good even without meat and substituted veg; good comfort meal.

Used whole chicken legs to be quicker, and added frozen peas at the end