Aromatic, creamy, and packed with complex flavors, this Japanese Bone-In Chicken Curry is delicious right out of the gate! It's extra comforting and characteristically Japanese when you serve it over steamed rice. Since the spices on the milder side, this curry is a please-all favorite, even with small children.
Course: Main Course
Keyword: chicken, curry
Author: Namiko Chen
4bone-in skin-on chicken thighs(1.8 lb, 800 g)
½tspkosher/sea salt (I use Diamond Crystal; use half for table salt)(for chicken)
Prick the chicken skin with the tip of your knife (so the flavors will go through the skin) and cut off excess fat with a pair of scissors (or knife).
Season the chicken with salt and pepper on both sides.
Cut the onions into wedges. The wedge cut adds more texture; however, you can also thinly slice or dice.
Peel and cut the potato into 8 pieces.
Peel and cut the carrots into bite-size pieces. Here, I use the Japanese "Rangiri" cutting style. Set aside the vegetable on a tray/plate.
To Cook the Curry
In a large pot (I use a Dutch oven), heat 1 Tbsp oil on medium-high heat. When it’s hot, cook the chicken on the skin side first. Do not crowd the pan to avoid steaming the chicken and cook in batches if necessary.
Flip the chicken and cook the other side for 2 minutes and then transfer to a plate until the rest is done.
Add the onion to the pot and coat with the oil using a wooden spoon/spatula. If there is not enough oil, add ½-1 Tbsp oil.
Add the minced/crushed garlic and saute the onion, stirring occasionally, until they are tender. If the burnt spots on the bottom of the pot need some scraping, you can add sake here (instead of the next step) to loosen them up.
Add the chicken back into the pot and add sake.
Add chicken stock and water, which should cover most of the chicken. If you use a larger pot, it may not cover, then you can adjust the amount of stock/water. This is not a soupy curry, so we do not need much liquid, just enough to almost cover the chicken.
Add carrots and potatoes and make sure they are submerged in the cooking liquid.
Cook covered until they are tender, about 15 minutes.
Turn off the heat and let the curry roux dissolved, one piece at a time, in a ladle with a bit of broth. Mix gently without breaking the tender vegetables. And repeat the process until you finish dissolving all the roux.
Add mirin and soy sauce. Mix all together and check the taste. You can add water to loosen the curry if it's too thick. I added 2 Tbsp water here. If your pot does not have a tight-fitting lid, your cooking liquid might have evaporated more than mine. Then add more water, if necessary. You can control the consistency of the curry here. This Bone-in Chicken Curry should have a thicker sauce than my other regular curry, but please adjust the consistency to your liking.
Add green peas and cook for another minute. 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. When you reheat, add a small amount of water to loosen up the curry. Reheat on low heat as the curry burns easily on the bottom of the pot.