Ingredients
The following ingredients have 6 Servings
- 20 oz boneless skinless chicken thighs ((cut into bite sized pieces) (560g))
- 2 medium onions ((chopped))
- 2 medium carrots ((rolled cut into bite size pieces))
- 6 medium potatoes ((cut into bite size pieces))
- 1 cup frozen green peas ((150g))
- 2 tbsp vegetable oil
- 1½ cups apple juice ((360ml))
- 1 cup water ((240ml))
- Salt (to taste)
- 3 tbsp butter
- 3 tbsp rice flour
- 2 tbsp curry powder
- 1 tbsp garam masala
- ½ tsp cayenne pepper
- 1 tbsp ketchup
- 1 tbsp thick Worcestershire sauce
Instruction
- Heat a large Dutch oven over medium heat. When hot, add vegetable oil. Brown onions for about 5 minutes
- Turn up heat and add chicken. Cook for another 5 minutes.
- Add in carrots. Pour in apple juice and water and allow liquid to come to a boil. Lower heat and simmer for 5 minutes. Skim off fat appearing on the surface.
- Add potatoes and continue to simmer for another 20 minutes.
- In the meantime, cook the roux. Melt butter in a small saucepan over medium heat. Stir in rice flour and allow it to cook until smooth, about 5 minutes.
- Add curry powder, garam masala, and cayenne pepper. Give it a good stir.
- Add Worcestershire sauce and tomato ketchup and continue to stir until well incorporated and paste starts crumbling. Remove and set aside.
- When meat and vegetables are ready, ladle about 2 cups (480ml) of hot liquid from Dutch oven into the roux and stir until smooth. Pour mixture back into Dutch oven and gently stir until thickened.
- Add green peas and continue to simmer for another 5 minutes. Turn off stove.
- Serve warm over rice or noodles.
