Savory Japanese Curry with Sweet Potatoes and Chicken

A Harmonious Blend of Flavors

This easy-to-make curry is a perfect blend of sweet, savory, and spicy. The combination of canola oil, yellow onion, garlic, and fresh ginger creates a fragrant base, while the mild yellow curry powder adds a warm, aromatic flavor.

Preparing the Curry Sauce

In a large saucepan, heat:

• 1 tablespoon of canola oil over medium heat

Add:

• 1 finely chopped yellow onion
• 4 cloves of minced garlic
• 1 tablespoon of grated fresh ginger

Cook, stirring occasionally, until the mixture softens, about 5 minutes. Sprinkle in:

• 1/4 cup of flour

Cook for an additional 2 minutes, stirring constantly.

Adding Depth to the Curry

Stir in:

• 2 tablespoons of mild yellow curry powder
• 2 tablespoons of tomato paste or ketchup
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of honey

Add:

• 3 cups of low-sodium chicken broth

Whisk until the sauce is smooth and well combined. Bring the sauce to a boil, then reduce the heat to low.

Simmering to Perfection

Add:

• 2 1/2 pounds of boneless, skinless chicken thighs
• 1 1/2 pounds of orange sweet potatoes, cut into 1-inch pieces
• 1 large grated apple

to the curry sauce. Stir to combine, then cover and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Season with:

• salt to taste

Serving Suggestions

Serve the curry over steamed rice, garnished with:

• chopped fresh herbs or scallions, if desired

This recipe yields 6 servings and can be prepared in under an hour, making it an ideal option for a quick and delicious weeknight dinner.