Japanese Chicken Curry

Japanese Chicken Curry

Japanese curry powder Main dish
Japanese Chicken Curry

Japanese Chicken Curry

By Erica Perez

Servings

4

Category

Dinner

A fixture on the weeknight dinner menu in Japan, this delicious curry is thickened with a roux and sweetened with honey and apple. Recipe adapted from Saveur.

Ingredients

  • 3 cups chicken broth

  • 1 tablespoon canola oil

  • 1 lb boneless skinless chicken thighs, cubed (or beef, pork, or tofu)
  • salt and pepper

  • 3 tablespoons butter

  • 1 medium yellow onion, half chopped finely, half in 1” pieces
  • 1 clove garlic, chopped

  • 4 tablespoons flour

  • 3-4 tablespoons Oaktown Spice Shop Japanese Curry Powder

  • 2 tablespoons chopped tomatoes, tomato paste, or ketchup

  • 2 medium carrots, peeled and sliced
  • 1 medium potato, peeled and cut into 1” pieces
  • 1 small apple, peeled, cored and grated

  • 1 teaspoon honey

  • 1 tablespoon soy sauce

  • steamed rice

Directions

  1. Heat the chicken broth in a large pot and bring to a simmer. While that’s heating, season chicken thighs with salt and pepper. Heat oil in skillet on high. Add chicken and saute, stirring until fully cooked. Set aside.
  2. In the same skillet, melt butter, add diced onion and garlic and saute until translucent. Sprinkle in the flour and stir for 2 minutes. Add curry powder and tomatoes. Turn off heat. Add 1/2 cup of hot chicken broth and whisk into onion mixture until it forms a roux.
  3. Add roux to large pot of hot broth and whisk. Add the chicken, large onion, carrots and potatoes and simmer, stirring occasionally until vegetables are tender, about 30-40 minutes. In the last 5 minutes of cooking, add apple, honey and soy sauce. Salt to taste.

Japanese Chicken Curry

Japanese Chicken Curry

COMMENTS

  • Sarah on

    I’ve made this many times with both beef and chicken, always a winner. Thanks for this recipe – highly recommend.

  • John Mc on

    I made this for dinner, and it was really good. The only change I’d make would be to parboil the potatoes so they’re not quite as firm.

  • Melissa on

    I have made this recipe at least five times in recent months. It’s a hit! The Japanese Curry Powder is my favorite Oaktown Spice product now. This recipe comes out well every time. Chicken, onions, carrots and potatoes are a must, but I also add other things I have lying around. Perfect with plain steamed rice.

  • Jon on

    Absolutely delicious! Needed a decent amount of salt in the end. Don’t skip that step! Hubby was very happy with this one :)

  • Wendy on

    Great recipe! I agree with Darren about the just enough heat to keep it interesting. I’ve always wanted to attempt Japanese Curry at home, but didn’t want to use the curry bricks found in Asian markets.

    For my taste, I recommend having an additional cup of chicken broth on hand in case the sauce gets a bit too think.

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