This is a rich, creamy, smooth but tangy dish similar to butter chicken curry but with a tomato flavour. It is delicious served with rice. It requires Japanese curry ru (sauce mix) which you can buy at any Asian supermarket. As you can see, it requires a lot of ingredients but it’s well worth the effort.
500g chicken thigh
1 can of tinned tomatoes
3 cubes of chicken stock
2 bay leaves
1 clove of garlic
60cc demiglace or tonkatsu sauce
2 blocks of Japanese curry ru
1tbs soy sauce
Salt & white pepper
Chop the chicken thighs into mouthful sized pieces. Then place the chicken in a plastic bag, and season with salt and white pepper and flour, then shake in the bag.
Heat the pan on medium/high heat and drizzle olive oil. Add a crushed garlic (no need to chop). When the oil starts to smell of garlic, add the chicken and fry on both sides until coloured. Then put the chicken in a pot.
Put 500cc of water, the tinned tomatoes, 3 cubes of chicken stock and the 2 bay leaves into the pot and bring to the boil. Remove the scum that rises to the top of the boiling water. Then reduce the heat and leave for 30 minutes bubbling gently.
Slice the onion and the potato, then wrap in cling film (glad wrap), put in the microwave for 3 mins (700w). Then put them into the stew pot, stir, then cover for one hour simmering gently. Stir occasionally.
Slice the mushrooms and add to the stew. Add the ketchup, sugar, cream, demiglace (or tonkatsu) sauce, butter and a sprinkle of pepper. Simmer for another 30 mins.
Add 2 blocks of the curry mix and stir well until melted. Then add a 1 tbs soy sauce and simmer for 5 minutes.
Before you serve, drizzle some cream over the top.