Japanese Chicken Curry

Japanese Curry Chicken

5 chicken drumsticks
1 onion
5 slices of ginger
4 rice bowl of water
1 carrot
5 potatoes
100 gm Japanese curry paste

Marinate
2 tbsp light soy sauce
1 tbsp mirin
1/2 tbsp potato flour
some pepper

Method:

Debone the chicken drumsticks and marinate thoroughly for 1 hour. Shallow fry the chicken pieces till golden brown.

Heat wok with some oil and fry ginger and onion until fragrant. Pour in water and curry paste. When mixture boils, add in potatoes and carrot and cook for 5 mins. Then add in chicken and cook for another 20 mins. When curry is cool it will be slightly thicken.

(Note: I did not use drumstick but used chicken breast instead.)