Moist, juicy chicken thighs simmer in a classic Japanese curry with sweet potatoes.
- Yields: 6 servings
- Difficulty: Easy
- Total: 55 mins
- Active: 25 mins
- 1 tablespoon canola oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Kosher salt
- 1/4 cup flour
- 2 tablespoons mild yellow curry powder
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 3 cups low-sodium chicken broth
- 1 can coconut milk, shaken well
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds orange sweet potatoes, cut into 1-inch pieces
- 1 large apple, such as a Granny Smith, peeled, cored, and grated
- Steamed rice, for serving
- In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt.
- Slowly pour in the chicken broth, whisking until the sauce is smooth and combined. Bring the sauce to a boil. Add the coconut milk, chicken, sweet potatoes, and apple and stir to combine. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary. Serve over rice.