Simple Chicken Curry Recipe
Try this Simple Chicken Curry Recipe recipe, or contribute your own.
Try this Simple Chicken Curry Recipe recipe, or contribute your own.
- salt
- freshly ground black pepper
- 2 onions
- 2 cloves garlic
- 2 carrots
- 2 tsp. salt
- 1 lb boneless skinless chicken thighs (or beef pork, seafood, tofu, or vegetables)
- 1-2 potatoes
- 1/2 tbsp. ginger
- 1 qt (4 cups/1000ml) chicken broth (or water if you use
- 1 apple (i used fuji apple)
- 1 tbsp. honey
- homemade japanese curry roux or 1 box (7 oz 200g) store bought japanese curry roux
- 11/2 tbsp. soy sauce
- 1 tbsp. ketchup
- soft boiled egg
- fukujinzuke (pickles)
- Carbohydrate 14.4972373958333 g
- Cholesterol 0 mg
- Fat 0.169616041666667 g
- Fiber 2.0538489700829 g
- Protein 3.1137984375 g
- Saturated Fat 0.0414647916666667 g
- Serving Size 1 1 Serving (227g)
- Sodium 1099.33704166667 mg
- Sugar 12.4433884257504 g
- Trans Fat 0.0484910416666667 g
- Calories 67 calories
Step-by-step
- Rinse the chicken and pat dry with paper towel.
- Discard the extra fat and cut it into bite-size pieces.
- Season the chicken with salt and pepper.
- Peel and cut the carrot into rolling wedges and cut the onions into 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 the 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 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 Simple Chicken Curry Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Weeknights are often a whirlwind of school pick-ups, homework help, and the general chaos of family life. That's why I've always appreciated recipes that are both quick and satisfying, and this simple chicken curry fits the bill perfectly. It’s become a staple in our home, a go-to meal when I need something flavorful and comforting without spending hours in the kitchen.
The beauty of this recipe lies in its adaptability. It's a great base that you can easily customize to your liking. Sometimes, I add extra vegetables like broccoli or peas for a boost of nutrients. Other times, I might swap out the chicken for tofu to make a vegetarian version. The key is using good quality ingredients; the fresher the produce, the better the flavor. And let's not forget the joy of garnishing! A soft-boiled egg and some Fukujinzuke pickles add a delightful textural and visual contrast to the rich curry. My kids even started to ask for it more frequently!
The process itself is surprisingly straightforward. The steps are simple enough for even a novice cook to follow, and the results are incredibly rewarding. I usually prep some of the ingredients earlier in the day, like chopping vegetables, to make the cooking process even faster during the week. I've found that preparing the ingredients beforehand makes everything easier and less stressful. The aromatic spices blend beautifully with the tender chicken, creating a symphony of flavors that will tantalize your taste buds. It’s a meal that's as pleasing to the eyes as it is to the palate.
Beyond the convenience and deliciousness, this chicken curry also offers a significant health benefit. Chicken is a great source of lean protein, essential for building and repairing tissues. The vegetables add vital vitamins and minerals, contributing to a well-rounded and nutritious meal. I often find myself making a larger batch so I have leftovers for lunch during the week; a quick and tasty lunch after a tiring day is a great idea. This eliminates any worries about having to scramble for food in a hurry.
This recipe has become more than just a meal; it's a source of comfort and a reminder that even amidst the chaos of everyday life, we can still find time to nourish ourselves and our families with delicious, healthy food. It’s a testament to the fact that simple recipes can deliver extraordinary results, and that’s precisely why I love sharing this with you.
One more thing to mention, I often experiment with different types of apples. Fuji apples work wonderfully well, offering a sweet and subtle tartness, but I’ve also had success using Honeycrisp or Gala apples. The choice is yours, depending on your preference! The curry itself can be stored for a few days in the refrigerator, and it even freezes well, although I'd recommend taking the potatoes out before freezing to maintain their texture. Now, why not try it yourself?
