A few weeks ago, I shared my Japanese Beef Curry recipe and I mentioned how much the Japanese love curry. There are also a variety of main ingredients that we use for curry and today I’d like to share a chicken curry recipe. Don’t worry, this curry will not going to take 4+ hours like my beef curry. Hopefully, I did not discourage you from making curry dishes with my previous beef curry post.
The actual cooking time for chicken curry is about 80-90 minutes. The most time-consuming part is browning the chicken and caramelizing onion but it’s absolutely critical you spend time to do this. I believe this is one of the most important steps for a tasty curry. The weather has been amazing in the San Francisco area for the past few days, 72 and sunny, perfect spring/pre-summer weather. I don’t know if it’s a Japanese only thing but when it’s hot, we want to eat something spicy like curry.
I hope you have a wonderful Mother’s Day weekend. I haven’t spent Mother’s Day with my mom since I came to the US but I am always thinking of you Okaa-san (mom in Japanese). Happy Mother’s Day!
- 5 bone-in skin-on chicken thighs
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 5 cloves garlic (sliced)
- 2 onions
- ¼ cup sake (4 Tbsp)
- 1-2 cups chicken stock/broth (or you can use vegetable stock)
- 1 carrot
- 1 potatoes
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- ½ package Japanese curry roux (for my homemade recipe, click here)
- green peas (for garnish)
- Gather all the ingredients. Sprinkle salt and pepper on both sides of the chicken.
- In a large skillet, heat olive oil on high heat. When it’s hot, brown the chicken on the skin side first. Do not crowd the pan to avoid steaming the chicken (do in batches if necessary). Flip the chicken and cook the other side until browned. Transfer to a plate until the rest is done.
- Meanwhile in a large pot, heat olive oil on medium-high heat and cook garlic until fragrant. Then add the onion and sauté. Stir once in a while until they are soft and nicely golden brown.
- Add the chicken into the pot and then add sake and chicken/vegetable broth until it covers the chicken (between 1-2 cups). After boiling, reduce heat to low and cook covered for 1 hour.
- Add carrots and potatoes and cook until they are soft, about 15 minutes.
- Turn off the heat and let the curry roux dissolved in a ladle with a bit of broth.
- Then release to the soup and mix gently without breaking the tender vegetable.
- Add mirin, soy sauce, and green peas and cook for 5 more minutes.
- Serve the curry with rice.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes as they change texture once frozen.