Chicken Cacciatore Japanese Curry Rice (Italian × Japanese)

Method

1. Make the roux: melt the butter in a small pan, add the flour and cook over medium-low heat, stirring constantly, for 3 min until light brown and nutty-smelling. Turn off the heat, stir in the curry powder for 30 seconds and set aside. Curry powder burns easily over direct heat.

   Add in this stepButter 20 gPlain flour 2 tbspCurry powder 2 tsp

   medium-low heat

2. Cut the chicken into 3 cm pieces and season with the salt. Heat the oil in a 20 cm pot over medium-high heat, add the chicken skin side down and cook for 5 min until golden on the outside.

   Add in this stepBoneless chicken thighs 300 gSalt ½ tspVegetable oil 1 tbsp

   medium-high heat

3. Cut the onion into wedges and the bell pepper into 2 cm pieces, and chop the garlic. Add the onion, bell pepper, garlic, ginger and rosemary to the pot and cook over medium heat for 5 min until the onion turns translucent.

   Add in this stepOnion 1Red bell pepper 1Garlic cloves 1Grated fresh ginger 1 tspRosemary sprigs 1

   medium heat

4. Pour in the red wine and let it bubble over medium-high heat for 1 min, scraping the base, then add the crushed tomatoes, water, honey, soy sauce and Worcestershire sauce. When it boils, turn down to medium-low heat, cover and simmer for 15 min until the chicken is tender.

   Add in this stepDry red wine 60 mlCanned whole peeled tomatoes 200 gWater 200 mlHoney 1 tspSoy sauce 1 tspWorcestershire sauce 1 tsp

   medium-high heat→medium-low heat

5. Turn off the heat, mix a ladleful of the liquid into the roux to loosen it, then stir it back into the pot. Add the olives and simmer over low heat for 5 min, stirring so the bottom doesn't catch, until thick and glossy. Remove the rosemary stems.

   Add in this stepPitted black olives 30 g

   low heat

6. Spoon rice onto plates and ladle the curry generously alongside.

   Add in this stepFreshly cooked short-grain rice 400 g