A few weeks ago, I shared my Japanese Beef Curry recipe and I mentioned how much the Japanese loves 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 dish 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!
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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!
- 5 bone-in skin-on chicken thighs
- kosher/sea salt (use half for table salt)
- freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 5 cloves garlic (sliced)
- 2 onions
- ¼ cup sake
- ½ cup chicken stock/broth (or vegetable stock)
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- ½ pkg Japanese Curry Roux (See Notes for homemade recipe)
- Green peas (optional)
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 (do in batches if necessary). Turn over the chicken and cook 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 (about 30 minutes).
Add the chicken into the pot and then add sake and chicken/vegetable broth until it covers the chicken. 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.
Japanese Curry Roux: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.