A rich Japanese curry enhanced with apple, red wine, and dark chocolate for complex flavor. Served with golden-brown chicken thighs.
Dice the onion, potatoes, carrots, and chicken into bite-sized pieces. Grate half an apple and set aside.
In a pot, heat oil and sauté the onion until golden brown and fragrant. Add potatoes and carrots, stirring well to combine.
Pour in water and simmer over medium-low heat.
In a separate frying pan, melt butter and sear the chicken until golden brown on the outside. Transfer the chicken to the main pot.
Add red wine and continue to simmer over medium-low heat for 30 minutes.
Add curry cubes (or Homemade Curry Cube), grated apple, honey, and dark chocolate.
Turn the heat to low and stir constantly for another 20-30 minutes until the sauce thickens and flavors meld together. Serve hot with rice.
Melt the butter.
Pour in the flour.
Stir slowly over low heat until it reaches a yogurt-like consistency and turns slightly yellow.
Add curry powder and milk, mix evenly.
Once it turns a chocolatey color, pour it into a small bowl.
Place the bowl in ice water to speed up solidification, and it's done.