Catbus Curry Rice Bowl

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 medium yellow onions, thinly sliced
• 2 large carrots, cut into small half-moons
• 2 medium Yukon gold potatoes, cubed small
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 oz (about half a box) Japanese curry roux blocks
• 2.5 cups chicken broth
• 1 small apple, grated
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 4 cups cooked short-grain white rice
• 1/2 cup frozen peas
• 3 scallions, thinly sliced
• 1/4 cup pickled ginger or fukujinzuke, for serving
• 1 tsp toasted sesame seeds
• 1/2 tsp kosher salt

Instructions

1. 1Season the chicken thigh pieces lightly with salt and set them aside while you prepare the vegetables so the meat is ready to sear.
2. 2Heat the neutral oil in a wide heavy pot or deep skillet over medium-high heat until it shimmers; add the chicken in a single layer and brown on both sides, about 5 to 6 minutes total, then transfer to a clean plate.
3. 3Lower the heat to medium, add the thinly sliced onions to the same pot, and cook, stirring often, until they turn soft and lightly golden at the edges, about 8 minutes.
4. 4Stir in the minced garlic and grated ginger and cook just until fragrant, about 45 seconds, taking care not to let them scorch.
5. 5Add the carrot half-moons and small potato cubes, then pour in the chicken broth and bring the mixture up to a lively simmer.
6. 6Return the browned chicken and any juices to the pot, stir in the grated apple, honey, and soy sauce, cover, and simmer gently for 15 minutes until the potatoes are nearly tender.
7. 7Break the curry roux blocks into pieces and scatter them into the pot; stir continuously until the blocks fully dissolve and the sauce turns thick, glossy, and deep golden-brown, about 3 to 4 minutes.
8. 8Stir in the frozen peas and cook uncovered for 2 more minutes until the peas are bright green and heated through; taste and adjust salt if needed.
9. 9Fluff the warm short-grain rice and divide it among four deep bowls, mounding it slightly to one side like a soft hill.
10. 10Ladle the steaming curry generously over the rice, letting the sauce pool the grains in a comforting golden arc.
11. 11Top each bowl with sliced scallions, toasted sesame seeds, and a small pile of pickled ginger for bright contrast, then serve immediately while the curry still steams like the Catbus rolling through a twilight meadow.