Japanese Chicken Curry
Try this Japanese Chicken Curry recipe, or contribute your own.
Try this Japanese Chicken Curry recipe, or contribute your own.
- 1 tbsp soy sauce
- kosher salt
- freshly ground black pepper
- 2 onions
- 2 cloves garlic
- 2 carrots
- 1 tbsp ketchup
- 2 tsp kosher salt
- 1 tbsp honey
- 1-2 potatoes
- 1 tbsp neutral flavor oil (vegetable canola, etc)
- soft/hard-boiled egg
- 1.2 lb boneless skinless chicken thighs ((or beef pork, seafood, tofu, or vegetables))
- â½ tbsp ginger
- 1 qt water ((1 qt = 4 cups or 1000 ml) (or chicken sto
- 1 apple ((i used fuji apple))
- 1 box japanese curry roux ((1 box = 7 oz or 200 g) (see
- fukujinzuke (pickled daikon)
- Carbohydrate 10.1649730937197 g
- Cholesterol 0 mg
- Fat 0.186976172686146 g
- Fiber 1.88029159951109 g
- Protein 1.80202040055414 g
- Saturated Fat 0.0368304059410026 g
- Serving Size 1 1 Serving (197g)
- Sodium 474.515496561646 mg
- Sugar 8.28468149420866 g
- Trans Fat 0.0688945599173476 g
- Calories 44 calories
Step-by-step
- Gather all the ingredients.
- Discard the extra fat from the chicken and cut it into bite-size pieces. Season with a little bit of salt and pepper.
- Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
- Cut the potatoes into 1.5-inch pieces and soak in water for 15 minutes to remove excess starch.
- Grate the ginger and crush the garlic.
- Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and sauté the onions until they become translucent.
- Add the ginger and garlic.
- Add the chicken and cook until the chicken changes color.
- Add the carrot and mix.
- Add the chicken broth (or water).
- Bring the stock to a boil and skim the scum and fat from the surface of the stock.
- Peel the apple and coarsely grate the apples.
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- 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.
- 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 a spoon or chopsticks. Continue with the rest of the blocks. Then go to Step #17.
- 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.
- Add the roux paste back into the stock in the large pot and stir to combine.
- Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve the curry with Japanese rice on the side and garnish with a 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.
My Japanese Chicken Curry Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. I often crave comforting foods, and Japanese curry has become a weeknight staple in our home. It's surprisingly easy to make, incredibly versatile, and always a crowd-pleaser, even with my picky eaters. This recipe isn't just about throwing ingredients together; it's about creating a warm, flavorful experience that reminds me of cozy nights and family gatherings. The rich, savory aroma that fills the kitchen while it simmers is almost as comforting as the taste itself.
The beauty of Japanese curry lies in its adaptability. While I've stuck to a classic chicken version here, you can easily swap in beef, pork, tofu, or even vegetables for a completely different experience. Experimenting with different types of apples (I prefer Fuji for its sweetness) can also add unique layers of flavor. The key is to find the balance—a harmony of sweet, savory, and slightly spicy notes that dance on your palate. One of my favorite things about this dish is the versatility. On busy weeknights, I can quickly whip up a batch using store-bought curry roux, saving precious time without sacrificing flavor. However, on weekends, when I have a little more time, I enjoy making my own curry roux from scratch, which adds a deeper, more complex flavor profile. The difference is subtle but noticeable, a testament to the dedication of homemade cooking.
Beyond the ease of preparation and the delicious taste, this dish holds a special place in my heart because it’s a taste of home, a reminder of simple joys and cherished moments. The process of making it – from chopping vegetables to the satisfying simmer – is almost meditative. It's a chance to slow down, disconnect from the daily grind, and connect with the simple act of creating something nourishing and delicious. The aroma alone can transport you to a cozy evening, surrounded by loved ones, sharing stories and laughter over a steaming bowl of curry. There’s something truly magical about that.
Serving this curry is also an event in itself. I love garnishing it with a perfectly soft-boiled egg – the yolk oozing into the rich sauce is simply heavenly. A side of fluffy Japanese rice completes the experience, soaking up every last drop of that flavorful sauce. The occasional addition of Fukujinzuke (pickled daikon radish) adds a delightful tangy contrast, enhancing the overall taste profile. It's more than just a meal; it's an experience, a ritual that connects me to my family and my heritage. And that, to me, is the most satisfying part of all.
This Japanese chicken curry isn't just a recipe; it's a journey, a testament to the power of simple ingredients transformed into something extraordinary. It’s a dish that reminds me of the importance of slowing down, embracing simple pleasures, and savoring the moments shared around a table filled with warmth, laughter, and the irresistible aroma of homemade curry. The rich flavors, the comforting texture, and the ease of preparation make it a perfect dish for busy weeknights or special occasions. The possibilities for customization are endless, allowing you to create your own unique version, tailored to your taste preferences.
So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure with me. Discover the magic of Japanese chicken curry. You'll find it’s more than just a meal; it's an experience you’ll want to share with everyone you love. I hope this recipe sparks a love for cooking and creating beautiful memories in your own kitchen. Happy cooking!
