Chicken Miso Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	159%	47%
fat	15%	3%
aromatics	35%	17%
acid	1%	0%
salt	1%	1%
thickener	5%	0%
vegetables and beans	115%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #2 of 171 for sauce body

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

43 g	3 tablespoons unsalted butter
22 g	3 tablespoons all-purpose flour
6 g	1 tablespoon Japanese curry powder (see Tip)
27 g	2 tablespoons canola oil, divided
150 g	1 medium yellow onion, coarsely chopped
454 g	1 pound boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
6 g	2 cloves garlic, minced
2 g	1 teaspoon grated fresh ginger
340 g	2 medium potatoes, peeled and cut into 1/2-inch pieces
61 g	1 medium carrot, diced
120 g	1 medium green bell pepper, sliced
2 g	1 spicy chile pepper, such as serrano or Thai chile, seeded and minced (optional)
720 g	3 cups low-sodium chicken broth
	1 tablespoon red miso
5 g	1 teaspoon reduced-sodium soy sauce
5 g	1 teaspoon rice vinegar
3 g	0.5 teaspoon salt
1 g	0.25 teaspoon ground pepper

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“What ingredients are the roux besides the flour and butter?” — a cook, 3★