Japanese Tomato and Butter Chicken Curry

Instructions

1. 1

   Finely chop the onion and cut the chicken into roughly 2.5 cm pieces. Do not rinse raw chicken. After cutting it, wash your hands and clean and sanitize the knife, board and work surface.

2. 2

   Put the uncooked rice and 600 ml of the water in a 2-litre saucepan. Bring to a boil over medium-high heat, about 4–5 minutes. Cover, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes.

3. 3

   While the rice heats and cooks, melt the butter in a 3-litre saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened but not browned.

4. 4

   Add the chicken, tomatoes with their juices, honey and remaining 250 ml water to the onion. Bring to a gentle simmer over medium-high heat, about 3–4 minutes. Reduce to low, partially cover and simmer for 10–12 minutes, stirring occasionally, until the largest chicken pieces reach 74°C/165°F on a food thermometer.

5. 5

   Remove the curry pan from the heat. Break the curry roux into small pieces and stir them into the hot sauce until dissolved. Return to low heat and simmer uncovered for 3–4 minutes, stirring frequently, until smooth and thick enough to coat a spoon. Avoid a vigorous boil, which can make the thickened sauce catch.

6. 6

   Fluff the rested rice with a fork. Divide the rice and curry evenly among four bowls and serve hot.