1. Heat the oil in a large Dutch oven over medium-high heat. 2. Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes). 3. Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside. 4. Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil. 5. Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes. 6. Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant. 7. Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt. 8. Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes. 9. Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry. 10. Adjust salt to taste. 11. Serve with hot rice on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
