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 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 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 boil and skim the scrum 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 spoon or chopsticks. Continue with the rest of 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 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.
Slicing root vegetables into rolling wedges, known as rangiri, exposes more surface area to the broth and accelerates tenderization while creating varied textures in the final bowl. Carrots cut this way present angled planes that absorb aromatics faster than flat-faced chops. When preparing the potatoes, submerging them in cold water for fifteen minutes extracts surface starches that would otherwise cloud the liquid and cause the pieces to break apart during the twenty-minute simmer. Chicken thighs require trimming of excess exterior fat before browning to prevent the stock from becoming excessively greasy as the proteins render over medium heat.
Skimming the foam and fat that rises during the initial boil keeps the chicken broth clear and prevents muddy flavors from masking the grated apple and honey added later. Incorporating grated apple introduces natural pectin and malic acid, which balance the savory depth of the soy sauce and ketchup. Store-bought curry roux blocks dissolve most smoothly when placed inside a ladle filled with hot cooking liquid, letting the paste liquefy before merging with the main pot rather than forming stubborn lumps.
Simmering the curry uncovered on low heat after adding the thickener allows excess moisture to evaporate until the sauce coats the back of a spoon. Stirring occasionally during this reduction phase prevents starches from scorching at the bottom of the vessel. If freezing leftovers, remove the potato chunks beforehand because freezing alters their cell structure, turning them spongy and watery upon thawing.
Serving the dish alongside short-grain rice provides a neutral base that absorbs the spiced gravy without competing with its complexity. Garnishing with Fukujinzuke pickles and a soft-boiled egg introduces essential acidity and richness to balance the hearty sauce.
