Japanese Chicken Curry | JustOneCookbook.com

Japanese Chicken Curry

Course: Main Course
Cuisine: Japanese
Keyword: curry roux, japanese curry
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-keep for your family meal. 
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Ingredients

  • 1.2 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 potatoes
  • ½ Tbsp ginger
  • 2 cloves garlic
  • Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 QT water (1 QT = 4 cups or 1000 ml) (or chicken stock)
  • 1 apple (I used Fuji apple)
  • 1 Tbsp honey
  • 2 tsp salt (kosher or sea salt; use half if using table salt)
  • 1 box Japanese curry roux (1 box = 7 oz or 200 g) (See Notes for homemade recipe)
  • Tbsp soy sauce
  • 1 Tbsp ketchup

Toppings:

  • soft/hard-boiled egg
  • Fukujinzuke (red pickled daikon)

Instructions

  1. Gather all the ingredients.

    Simple Chicken Curry Ingredients
  2. Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
    Simple Chicken Curry 1
  3. Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
    Simple Chicken Curry 2
  4. Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
    Simple Chicken Curry 3
  5. Grate the ginger and crush the garlic.
    Simple Chicken Curry 4
  6. Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and sauté the onions until they become translucent.
    Simple Chicken Curry 5
  7. Add the ginger and garlic.
    Simple Chicken Curry 6
  8. Add the chicken and cook until the chicken changes color.
    Simple Chicken Curry 7
  9. Add the carrot and mix.
    Simple Chicken Curry 8
  10. Add the chicken broth (or water).
    Simple Chicken Curry 9
  11. Bring the stock to boil and skim the scrum and fat from the surface of the stock.
    Simple Chicken Curry 10
  12. Peel the apple and coarsely grate it.
    Simple Chicken Curry 11
  13. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
    Simple Chicken Curry 12
  14. Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
    Simple Chicken Curry 13
  15. When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
  16. If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
    Simple Chicken Curry 14
  17. Add the roux paste back into the stock in the large pot and stir to combine.
    Simple Chicken Curry 15
  18. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
    Simple Chicken Curry 16
  19. Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.

Recipe Notes

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 and link to this post as the original source. Thank you.