Caramelized Onion Japanese Curry

The Recipe

• 1-2 lbs boneless skinless chicken thighs, cut into chunks
• 1 yellow onion, caramelized
• 2 cloves garlic, minced
• 1-2 carrots, sliced into thin circles
• 1 can chickpeas, drained and rinsed (optional, or make the chicken optional)
• 1/2 bag (4-5 oz) spinach
• 2.5 cups dashi (or water)
• 1/2 box Japanese curry
• Rice

Cook your rice.

In a large Dutch oven or pan, caramelize onions.

Add garlic and cook for 30-60 seconds.

Add more oil to pan, then add meat and cook until browned on all sides.

Add carrot, cook for 2-3 minutes.

Pour in dashi, stir, and bring to a boil.

Turn heat to medium low and simmer for 15 minutes.

Add curry and mix until dissolved, and cook for another 5 minutes, stirring often.

Add chickpeas, and cook another 5 minutes.

Add spinach and cook until wilted.

Salt and pepper to taste.

Serve over the rice.

The Bullshit

Japanese curry rules and it's super easy to riff on and throw whatever you have around into it. This is what I did the first time I made it and I'll probably do something different next time. Here's a good starting point at least.