Description
This Japanese chicken curry recipe delivers tender chicken and vegetables in a flavorful, mildly spiced curry sauce. Simple to prepare, this comforting dish is perfect for weeknight dinners and offers a balance of savory and sweet flavors unique to Japanese curry. Serve over rice for a satisfying meal everyone will enjoy!
Ingredients
Units
- 2 tbsp (30 g) salted butter
- 2 medium onions (400-450g), divided
- 1 medium (100 g) carrot
- 2 medium (200 g) potatoes
- 1 cup (80 g) mushrooms of choice
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 small apple (90g), grated
- Black pepper, to taste
- 1 lbs (400-450 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups (500 ml) chicken stock, dashi or water
- 1 package (100-120 g) Japanese curry roux (mild, medium, or hot) or homemade curry roux
Optional "Kakushi Aji" (Hidden Flavors, choose 1-3 and add 1-2 tsp):
- miso paste
- soy sauce
- honey
- sugar
- fruit chutney
- ketchup
- Worcestershire sauce
- cocoa powder
- chocolate
- instant coffee
To Serve:
- 4 servings (800 g) cooked Japanese short grain rice
- fukushinzuke (Japanese pickled vegetables)
- ryakyo (pickled shallots)
Instructions
- Prepare the Onions: Thinly slice one onion, and cut the other onion into large eighth pieces. Place the thinly sliced onion in a microwave-safe bowl. Cover and microwave for 2 minutes, stirring after the first minute. Set aside.
- Caramelize the Onions: In a large pot, melt the butter over medium heat. Add the microwaved thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown. This will take about 10-15 minutes.
- Cook the Chicken: While the onions are caramelizing, cut the chicken thighs into bite-sized pieces. In a separate frying pan, add a small splash of oil over medium-high heat. Cook the chicken pieces until they are no longer pink, about 4-5 minutes. Set aside.
- Build the Curry Base: Once the onions are caramelized, add the minced garlic and ginger to the pot. Sauté for 2-3 minutes until fragrant. Add the remaining cut onion (in eighth pieces), sliced carrots, diced potatoes, and mushrooms. Stir everything together.
- Add Chicken and Broth: Add the cooked chicken pieces to the pot. Pour in the dashi or chicken stock and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, until the vegetables are tender.
- Flavor the Curry: Grate the apple directly into the pot to add sweetness. Season with black pepper and any optional kakushi aji (hidden flavours) you’d like to use. For chicken curry, I typically use miso paste, honey and cocoa powder (and use Torokeru and Java Curry for curry roux). Taste and adjust to your liking.
- Finish with the Curry Roux: Once the vegetables are soft, break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is fully dissolved, thickening the curry. Let the curry simmer for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
- Serve: Serve the curry hot over steamed rice. Garnish with fukushinzuke and ryakyo on the side and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main dish
- Method: Stove Top
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 11 g
- Sodium: 1190 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.26 g
- Carbohydrates: 92 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 16 mg