Chicken Kare Udon

📝 Ingredients

• 160 g dried udon (or 400 g pre-cooked udon)
• 280 g chicken breast
• 1 brown onion
• 1 carrot
• 1 tbsp neutral oil
• 700 ml chicken stock
• 2 tbsp mild curry powder (12 g)
• 15 g butter
• 20 g flour
• 2 tbsp light soy sauce
• 1 tbsp honey
• 1 garlic clove and 1 tsp grated fresh ginger
• 2 spring onions

🍴 Utensils

• 2 large saucepans
• Small saucepan
• Whisk
• Ladle
• Colander

📖 Steps

1. Thinly slice the onion, cut the carrot into thin diagonal rounds and the chicken into 2 cm pieces. Chop the garlic, grate the ginger and finely slice the spring onions.
2. Make the roux: melt the butter in the small saucepan over a low heat, add the flour and curry powder, then stir for 2 to 3 minutes until you have a sandy, fragrant, lightly golden paste. Remove from the heat and set aside.
3. In a large saucepan, heat the oil over a medium heat and fry the onion for 5 minutes until soft and golden. Add the chicken, garlic and ginger, then brown for 3 minutes, stirring.
4. Add the carrot, then pour in the stock, soy sauce and honey. Bring to a simmer and cook for 10 minutes over a medium heat, until the carrot is tender when pierced with the tip of a knife.
5. Loosen the roux with a ladle of hot stock, whisking to avoid lumps, then pour it into the pan. Simmer for 3 to 4 minutes, stirring: the broth should thicken and lightly coat the spoon.
6. Meanwhile, cook the udon in the other large pan of boiling water according to the packet (about 8 to 10 minutes for dried udon, 2 minutes for pre-cooked). Drain without rinsing.
7. Divide the udon between two large bowls and pour the curry broth and chicken over the top. Sprinkle with spring onions and serve piping hot. If the broth is too thick, thin it with a little hot water.