- In a large pot, brown the chicken and onions in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute.
- Add the broth, carrots, potatoes, and curry sauce mix.
- Bring to boil while stirring and simmer gently for about 1 hour and 30 minutes, uncovered, stirring frequently. Adjust the seasoning. Serve with sticky rice or steamed jasmine rice.
If you can’t find the Japanese curry sauce mix, substitute for this homemade curry paste:
In a saucepan, melt 60 ml (1/4 cup) of butter. Add 60 ml (1/4 cup) of flour and cook for 1 minute, stirring constantly. Add 30 ml (2 tablespoons) of Worcestershire sauce, 30 ml (2 tablespoons) of garam masala and 15 ml (1 tablespoon) of tomato paste. Remove from the heat and let cool.
You can find the Japanese curry sauce mix, in boxes of 100 g or 200 g, in the Japanese product aisle in Asian grocery stores.