Ingredients:

  • 2 lbs (900g) boneless chicken thighs or beef chuck, cut into 1-inch chunks
  • 2 large (300g) carrots, cut into irregular chunks
  • 2 medium (300g) yellow onions, wedged
  • 3 medium (450g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cups (710ml) low-sodium beef or chicken broth
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) ketchup
  • 1 tsp (5g) sugar
  • 1 box (100g) Japanese curry roux, broken into cubes
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Chop the protein and vegetables into large, uniform chunks, ensuring potatoes are cut larger than carrots to maintain their shape. Place meat, onions, carrots, potatoes, garlic, and ginger into the slow cooker crock.
  2. Whisk together the broth, soy sauce, ketchup, and sugar in a separate jug. Pour the liquid over the ingredients until they are mostly submerged.
  3. Cover with the lid and set the slow cooker to Low for 8 hours or High for 4 hours until the meat is fork-tender and vegetables are softened.
  4. About 30 minutes before serving, place the curry roux cubes in a small bowl with a ladle of the hot liquid from the pot and whisk until a smooth paste forms.
  5. Stir the roux paste and the butter into the slow cooker. Cover and cook for the remaining 30 minutes to thicken the sauce to a glossy sheen.