Ingredients

• 2 Carrots (cut into 1 inch pieces)
• 1 Onion (cut into wedges)
• 3 Yukon Gold Potatoes (cut into 1 1/2 inch pieces)
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 1 1/2 lb Boneless skinless chicken thighs or breasts (cut into 1 inch pieces)
• Salt to season
• Pepper to season
• 1 1/2 tablespoons Vegetable oil
• 4 cups Chicken broth (or water for pre-made curry sauce mix)
• 1/2 Fuji apple, grated
• 1 tablespoon Honey
• 1 tablespoon Soy sauce
• 1 teaspoon Ketchup
• 2 teaspoons Cayenne pepper
• 1 teaspoon Cumin
• 1 Bay leaf
• 1 box Curry sauce mix (12 servings) or homemade curry roux

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté onions until translucent, about 5 minutes. Add grated ginger and minced garlic, cook for 30 seconds until fragrant.
2. Add chicken to the pot and cook for 3-5 minutes until browned.
3. Pour in chicken broth or water. Add grated apple, honey, soy sauce, ketchup, cayenne pepper, cumin, and bay leaf. Bring the stock to a boil and skim any scum and fat from the surface.
4. Add carrots and potatoes, then boil for 15-20 minutes.
5. Reduce heat to medium-low. Place curry roux in a bowl and ladle cooking liquid over it to dissolve completely before adding to the pot.
6. Simmer uncovered until the curry thickens, about 5-10 minutes. Taste the curry and add salt and pepper if needed.

Notes

• You can store the curry in the refrigerator for up to 2-3 days and in the freezer for 1 month. The texture of the potatoes will change in the freezer, so take them out before freezing.
• When reheating, add up to 1/2 cup of water to thin the curry.

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