Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 large (300g) yellow onions, thinly sliced
  • 3 medium (400g) carrots, sliced into thick rounds
  • 2 large (400g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cups (710ml) low-sodium chicken broth
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (12g) brown sugar
  • 1 box (100g) Japanese curry roux
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Place the sliced onions, carrots, and potatoes into the bottom of the slow cooker. Scatter the minced garlic and grated ginger over the vegetables. Layer the chicken thigh chunks on top to ensure they steam in the vegetable moisture.
  2. Whisk together the chicken broth, soy sauce, and brown sugar in a bowl. Pour the mixture over the chicken and vegetables. Cover with the lid and cook on Low for 6 hours or High for 3 hours.
  3. About 30 minutes before serving, scoop out 1 cup (240ml) of the hot liquid from the pot into a small saucepan or bowl. Add the Japanese curry roux blocks and whisk over medium heat (or microwave in 30-second bursts) until the roux is completely dissolved and smooth. Stir this concentrated curry paste back into the slow cooker.
  4. Stir in the optional tablespoon of butter for a professional, glossy sheen. Cover and cook for the remaining 30 minutes to allow the flavors to fuse and the sauce to reach a thick consistency.