Chicken Curry Udon

Instructions

1. Prepare the chicken
   Season chicken thigh pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.
2. Sauté the vegetables
   In the same pot, add remaining tablespoon of oil. Add sliced onions and carrots, cooking until onions are translucent and starting to caramelize, about 5 minutes. Add grated ginger and cook for another minute until fragrant.
3. Make the curry soup base
   Return chicken to the pot. Add chicken broth and bring to a boil. Reduce heat to simmer for 5 minutes. Break curry roux blocks into pieces and add to the pot. Stir until completely dissolved. Add soy sauce and mirin, then simmer for 10 minutes until slightly thickened.
4. Cook the udon noodles
   While the curry is simmering, prepare udon noodles according to package instructions. Fresh udon typically needs only 1-2 minutes in boiling water, while frozen may need 2-3 minutes. Drain well and rinse briefly with cold water to prevent sticking.
5. Combine and serve
   Divide cooked udon noodles among four serving bowls. Ladle the hot curry soup with chicken and vegetables over the noodles. Drizzle with sesame oil and garnish with sliced green onions. Serve immediately while hot.