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Whether you are an university student simply starting your own culinary experiments or an experienced chef with several supper parties under your belt, there is constantly something new to learn about cooking. We hope these Waffuu Chicken Curry (Japanese-style Chicken Curry) recipe and tips can help you in your kitchen tonight, and also get used to remarkable home-cooked meals.

Prepare chicken stock.
You need oil.
You need to prepare boneless chicken thighs (skin removed and cubed).
Use butter.
Use red onion (1/2 finely chopped; 1/2 cut into cubes).
Prepare fresh ginger (finely chopped).
You need to prepare garlic (finely chopped).
Provide S & B Curry Sauce Mix Hot flavour.
Provide tomatoes (cut into chunks).
You need to prepare potatoes (peeled and cut into chunks).
Use fuji apple (grated).
You need honey.
You need to prepare soy sauce.
Provide cornstarch (dissolved in little water)*.
You need carrot (peeled and cut into rounds).
Provide dried bayleaf.
Use extra stock (water plus 2 chicken broth cube).

In large pot: Bring stock to simmer in pot over medium-high heat..
Reduce heat to keep simmer. In fry pan, heat oil; season chicken and cook in pan until evenly browned on all sides about 4 mins..
Set aside chicken on plate. Melt butter in large stock pot and saute ginger,chopped onions,garlic about 3 mins..
Stir in curry sauce mix and tomatoes.Remove from heat. Add 1/2 stock and mix until well-combined..
Pour in rest of stock and add chicken,onion cubes,bayleaf,carrot and potatoes..
Bring curry to boil, reduce heat and simmer. Stir occasionally untol thickened and veges are tender about 30mins..
Add apple,honey,soy sauce and seasoning to curry and stir well to combine..
Cook over low heat until flavours meld (5 mins more)..
Serve with steamed rice (or for variation with grilled naan bread as well).

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