Ingredients: 1 1/2 - 2 lbs. Chicken thighs (or any other parts you like) 1 Medium onion (chopped) 3 Tbsp. Olive Oil 2 Large carrots cut) 1 Large potato (cubed) 2 Tsp Japanese curry 1/2 Tsp Salt 1/4 Tsp Black ground pepper 1/8 Tsp Cayenne chili powder 1 Tsp Corn starch 8 Tbsp. Water 1 Cup Chicken broth
First, wash chicken well and then dry. Coat chicken with olive oil. Season both sides of chicken with salt, black pepper, andJapanese Curry(to taste). Set aside.
In a medium size skillet over medium high heat add olive oil and sauté onion for about 10 minutes until almost golden brown. Add the following spices: Curry black pepper, salt, and chili cayenne then mix well. Add carrots and potatoes; mix. Add chicken and sauté all ingredients for about 5 minutes. Add chicken broth, lower the heat to medium, and cover the skillet. Cook for approximately 45 minutes then uncover the skillet and let some of the liquid evaporate for about 6 minutes. Meanwhile, mix in a small container 1 tsp of corn starch and 8 tbsp. of cold water. Mix well until it dissolves and add to the curry dish. Mix well and cook for another 8 minutes until sauce is thickened.