★Thickened or normal Japanese Worcestershire-style sauce
Remove the chicken skin, and cut into bite-sized pieces. Thinly slice the onions lengthwise along the grain. Chop the carrot into 5 mm thick semicircular slices.
Heat butter in a thick pan, slowly stir-fry the Step 1 ingredients, and add water. In the meantime, chop the potatoes into bite-sized pieces.
When Step 2 starts to boil, skim off the scum. Add the potatoes and the ＊ ingredients, then stir. Cover with a lid, and simmer for about 15 minutes over low heat.
Turn off the heat, break the curry roux, and dissolve. When it has completely dissolved, add the ★ ingredients. Stir occasionally, and simmer for about another 5 minutes over low heat.
Story Behind this Recipe
This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.
*I always cook this recipe with chicken thighs. *Please adjust the amount of ginger and garlic to your liking. *I add potatoes after the pot starts boiling to prevent them from falling apart.