Wafuu Chicken Curry

Source: Saveur Magazine, Feb 2007

  1. Bring chicken stock to a simmer in medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer.
  2. Heat the oil in a large skillet over high heat. Season chicken all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer chicken to a large plate and set aside.
  3. Return skillet to medium-high heat and melt butter. Add the ginger, finely chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes.
  4. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1/2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from the bottom of skillet.
  5. Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken, onion pieces, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.
  6. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed short-grain rice.