Japanese Curry From Scratch

Ingredients:

• 1 tablespoon vegetable oil
• 800 grams boneless skin-on chicken thighs (cut into large bite-size pieces)
• 30 grams ginger (grated)
• 20 grams garlic (grated)
• 1/4 cup water
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 600 grams onions (2 large minced)
• 70 grams carrot (grated)
• 24 grams Japanese Curry Powder (~3 tablespoons)
• 4 cups vegetable stock
• 1 firm ripe banana  
• 400 grams potatoes
• 300 grams carrots
• 1 bay leaf
• 1 star anise
• 2 tablespoons soy sauce
• 1 tablespoon chunou sauce
• 1 tablespoon tomato paste
• 2 teaspoons cocoa powder  

Optional additions:

• 1/4 cup chopped green onions
• 1/4 cup chopped red bell pepper
• 1 tablespoon miso paste

Instructions:

1. Prepare chicken: Add salt and baking soda to water and mix until dissolved. Add chicken thighs to the solution and let them marinate for 30 minutes.
2. Brown chicken: Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add chicken thighs, skin-side down, and fry undisturbed until browned and crisp (about 3 minutes). Flip and brown the other side. Remove chicken and set aside.
3. Sauté aromatics: Add grated ginger and garlic to the pot. Sauté until caramelized and a thick layer of brown fond forms on the bottom.
4. Add onions: Add onions and baking soda solution. Cover and reduce heat to low. Steam onions for 10 minutes.
5. Caramelize onions: Remove lid and turn up heat to medium-high. Boil the mixture until very little liquid is left. Stir frequently to prevent burning.
6. Add carrots and curry powder: Add grated carrots and Japanese Curry Powder. Stir until fragrant (about 1 minute).
7. Add liquids and vegetables: Add vegetable stock, banana, potatoes, carrots, soy sauce, chunou sauce, tomato paste, bay leaf, and star anise.
8. Simmer: Adjust heat to maintain a gentle simmer. Cook until vegetables and chicken are tender (about 1 hour). Stir every 10 minutes to prevent sticking.
9. Finish and serve: Taste the curry and adjust seasonings with salt, cayenne pepper, or other spices. If desired, add more water or stock to thin the sauce. Serve over Japanese short-grain rice.

Optional additions:

• For extra flavor: Add chopped green onions, red bell pepper, or miso paste.
• For a spicier kick: Add a pinch of red pepper flakes or cayenne pepper.
• For a richer texture: Add a dollop of coconut milk or heavy cream.

Enjoy your delicious Japanese Curry!