After my friend MY shared with me, I have done this numerous times already as we love it so much. Today, I shall journal it down so that I won't forget it.
Pardon the poor quality photograph as we had an accident in the kitchen before serving and by the time we clean up the mess, it was way past dinnertime.
Learning experience:
I have done without the Japanese Chilli powder as it was very difficult to buy during the Covid period. Instead, I replace it with meat curry powder and it was okay. I tried replacing it with local chilli powder but it did not go down well.
You can also omit the chunou sauce as we did not find it any difference with or without.
What you need:
6 chicken thigh, deboned and cut to chunks30g ginger, grated30g garlic, minced600g onion, cubed small100g carrot, grated¼ cup water (increase another 1/2 cup)3 tbsp meat curry powder 3 cup chicken stock1 banana, cut into chunk or mashed
500g potatoes, peel and cut to chunks400g carrots, peel and cut to chunks2 small bay leaves1 star anise1 tbsp chunou sauce (optional)2 tbsp soy sauce2 tsp cocoa powder
Roux (if it is not thick enough)1 tbsp corn starch3 tbsp water
Method:
Add a tbsp oil and sear chicken until brown.Remove
Stir fry ginger and garlic until golden but don’t burnt it.
Add in onion and sauté until brown.This will take a while.
Add in carrot, water and continue to cook until it turns a deep brown and very pasty.
Once onion paste is achieved, add in meat curry powder and cook until fragrant.
Add in chicken stock and banana.
Use a hand blender, blitz until smooth.
Add in chicken, potatoes, carrot, bay leaves, star anise, chunou sauce, soya sauce and cocoa powder.Cook until potato and carrot are soft.
Remove bay leaves and star anise.
If too watery, thicken with roux.
Season with salt (optional)
Serve with rice.
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