Golden Curry

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Carrots

  Raw

  3 ½ large or 252g

• White potatoes

  Flesh and skin, raw

  284g

• Onions

  Raw

  6 large or 900g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Golden Curry Sauce Mix

  S&B

  1 pack or 225g

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  7g

• Apples, raw, fuji, with skin

  1 small or 158g

• Water

  Plain, clean water

  5 cup or 1.18kg

• White rice

  Short-grain, raw

  3 ⅓ cup or 666g

Directions

1. Over medium high heat, coat the bottom of a medium sized pan with vegetable oil
2. Add the onion & cook, stirring often 4-5 minutes or until softened and beginning to char in spots. Season with salt to taste.
3. Reduce the heat to medium & add the garlic, ginger & apple. Stir to combine.
4. Add in the chicken pieces and fry for approximately 5 minutes.
5. Add 5 cups of water and bring to a light simmer.
6. Add Carrots & potatoes (& optionally a splash of shiro dashi). Simmer over medium low-medium heat for about 15 minutes or until the potatoes are just cooked through and the chicken has poached
7. Turn the heat off. Submerge a large ladle in the center of the pot until it fills with liquid. Break a curry cube into pieces and add them to the ladle and whisk the roux into the liquid until combined. Once the roux is dissolved, pour the ladle back into the broth and repeat with the remainder of the curry cubes.