Japanese Chicken Curry
Japanese Chicken Curry
Japanese Chicken Curry
By Erica Perez
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
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
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1 tablespoon canola oil
- 1 lb boneless skinless chicken thighs, cubed (or beef, pork, or tofu)
- salt and pepper
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3 tablespoons butter
- 1 medium yellow onion, half chopped finely, half in 1” pieces
- 1 clove garlic, chopped
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4 tablespoons flour
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3-4 tablespoons Oaktown Spice Shop Japanese Curry Powder
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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
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1 teaspoon honey
-
1 tablespoon soy sauce
- steamed rice
Directions
- 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.
- 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.
- 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.
It’s always interesting to read and look at other people’s recipes. I always admire to see how other people make their curry and I enjoyed your recipe. I hope you’ll be able to read and comment on my recipe: https://nyamwithny.com/nyam-recipes-japanese-curry/ Nice recipe, I’ll try it out when I have the time!