Serves 5-6

Ingredients:

• Gold Potatoes, 3 (peeled, cut into chunks)
• Chicken Thighs, 4 (de-boned, cut into chunks)
• Salt, ½ teaspoon
• Black Pepper, ½ teaspoon
• Cooking Oil, 1 tablespoon
• Onions, 3 (peeled, cut into wedges)
• Minced Garlic, 2 teaspoons
• Minced Ginger, 1 teaspoon
• Carrots, 1½ (peeled, cut into chunks)
• Clear Chicken Broth, 500ml
• Hot Boiling Water, 200ml
• Japanese Curry Paste, 200 grams
• Ketchup, 1 tablespoon
• Udon, 6 servings (cooked)
• Chopped Green Onions, to garnish (optional)
• Chopped Long Beans, to preference (cooked, optional)

Preparations: 

1. Soak the peeled potato chunks in cold water for 30 minutes to remove excess starch. Drain and set aside for later use.
2. Marinate the chicken thighs with salt and black pepper. Set aside for later use. 

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over low-medium heat. Once heated, add onion wedges, minced garlic and minced ginger, and stir fry for 2 minutes.
2. After 2 minutes, add marinated chicken thighs, potato chunks and carrot chunks. Mix until well combined.
3. Add chicken broth and hot boiling water, and immerse all ingredients into the broth. Place the Japanese curry paste at the top (do not mix) and bring contents to a boil.
   
4. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 2 hours.
5. After 2 hours, mix well until the Japanese curry paste is well dissolved. Add ketchup and mix well.
6. Serve over cooked Udon noodles and garnish with green onions or long beans. Enjoy!

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Tip: 

• Do not mix the Japanese curry paste when bringing contents to a boil to avoid potential burn when the roux sinks to the bottom of the pot. 

Photos and recipe courtesy of Thermos Singapore team.