Japanese Curry

Heat oil in a large heavy pot or Dutch oven over medium-high heat. Pat chicken dry with paper towels and season generously with salt and pepper. Sear in a single layer, skin-side down if bone-in, for 3-4 minutes without moving until golden-brown. Flip and sear the other side for 2 minutes. Remove and set aside — chicken will not be cooked through at this point. The fond left in the pot is flavor gold.

Reduce heat to medium. Add onions to the same pot with the chicken fond. Cook, stirring regularly, for 12-15 minutes until the onions are deeply golden-brown and have reduced dramatically in volume. This extended caramelization of the onion is the secret to a rich, sweet Japanese curry base. Do not rush this step — pale, underdone onions produce a sharp, raw flavor that does not mellow in the sauce.

Add potato/sweet potato and carrot to the pot. Stir to coat in the caramelized onion. Return the seared chicken. Pour in water or stock, enough to just cover. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises. Simmer uncovered for 20-25 minutes until potatoes and carrots are completely tender when pierced with a skewer, and the chicken is cooked through. If using bone-in chicken, the meat should begin to pull away from the bone.

Break the curry roux blocks into the pot, distributing them evenly. Stir gently over low heat until the blocks have completely dissolved — about 3-5 minutes. Return to a very gentle simmer, stirring frequently, for 5 more minutes as the starch in the roux thickens the sauce. The curry should be glossy and coat a spoon thickly. Taste and adjust with a little extra soy sauce for saltiness, or grated apple for sweetness. Serve over short-grain white rice with fukujinzuke pickles and tonkatsu sauce on the side.