Japanese chicken curry

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 250 gCarrots, raw
• 250 gOnions, raw
• 55 gButter, without salt
• 45 gWheat flour, white, all-purpose, enriched, bleached
• 18 gSpices, curry powder
• 900 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut chicken into 3 cm cubes, potatoes and carrots into equal pieces, and finely dice onion.
2. Melt 10 g butter in a pot and fry onion for five minutes. Add chicken and stir four more minutes until the meat is sealed.
3. Add potatoes, carrots, water and salt. Cover and braise gently 20 minutes until vegetables are almost tender.
4. Melt the remaining 45 g butter in a small pan, stir in flour and curry powder for two minutes. Add roux to the pot and cook eight minutes to a thick sauce and 74 °C in chicken.