No need to add water! This authentic curry is so quick to make, and it's also rich and tasty. My boyfriend adores this. The condensed savoriness and sweetness of vegetables will make you hungry for more.
Grate the apple and carrots. Julienne onion. Season chicken with salt and pepper. Either grate the garlic and ginger or chop finely.
Grill the chicken in a deep pot. After it's browned, transfer to a dish. Add onions into the same pot and sauté as you scape the bottom to work in the bits full of umami. Caramelize the onions to your liking. (I usually cook until they're translucent.)
Add garlic and ginger. When fragrant, add carrots and apple. Cook for a while, then add vegetable juice, bouillon, and bay leaf. Bring to a boil and remove scum.
Simmer over medium heat for 10 minutes. Return chicken into the pot and continue to simmer for a while. Turn the heat off and add curry roux. Turn the heat on again, and cook until thickened.
Note 1: Try adding different kinds of grated vegetables for a change. I tried grating half of both red and yellow bell peppers and it turned out delicious.
Story Behind this Recipe
I saw this recipe somewhere in a book, and changed it slightly when I put this recipe together. I've gotten many requests to make this again, especially from my boyfriend who's in love with it. Maybe you'll change your mind about other kinds of curry, too. Use leftovers to make curry bread.
To balance out the flavor, I used vegetable juice that doesn't contain tomatoes. Simmer without covering the pan - this is to evaporate the acidic flavor. Adding tomatoes will make it taste like hayashi rice (hashed beef stew). If you'd like, give it a try.