Homemade Japanese curry from scratch

Recipe

2 large onions, sliced thinly
1/2  tsp sugar
1/2 tsp sea salt
Half a head of garlic
1 knob of ginger
2 carrots
2 potatoes
4 chicken drumstick+thighs
3 tsp of garam masala
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 cup mirin
2 tbs tomato paste mixed with 2 cups of water
Dash of dark soy sauce

In a medium pot, on low heat, caramelised the onions with some oil, sugar and salt. Stir occasionally.

While caramelizing the onions, prepare the rest of the ingredients. Mince the garlic. Chop carrots and potatoes into bite size chunks. Remove bone from drumsticks and thighs, set aside. Slice boneless chicken into bite size pieces and season with salt and pepper.

When the onions are almost caramelised, add chicken bones, carrots, potatoes, garlic and ginger. Add more oil to move things around if necessary. Turn heat/fire to medium high.

Add spices and chicken meat. Brown the chicken briefly. Add mirin to deglaze.

Add tomato paste and water, and soy sauce.

Bring to simmer and let it cook in low heat for 30 minutes. Taste. Add salt, pepper, water, chilli if necessary. If you like a thicker and more starchy curry, mix a heaped teaspoon of cornstarch into a small bowl of water, then add the starchy water slowly into the curry until the desired consistency is reached.

Remove the chicken bones. Serve with steaming white rice.

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