Go Back
Japanese Curry Chicken

Japanese Chicken Curry Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 medium carrots, cut into 1-inch chunks
  • 2 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 3 cups low-sodium chicken broth
  • 4 oz Japanese curry roux block (about 4 cubes)
  • 1 tbsp soy sauce (optional)
  • ¼ cup grated apple (optional)

Method
 

  1. Season the chicken with salt and pepper. Heat oil in a large pot over medium-high heat, add chicken, and brown it on both sides, about 4 minutes total. Transfer to a plate.
  2. Lower heat to medium. Cook the onion for 3 to 4 minutes until soft, then add the garlic and ginger and cook 30 seconds. Stir in the carrots and potatoes and cook 2 minutes.
  3. Pour in the broth, soy sauce, and grated apple (if using). Bring to a boil, add the curry roux blocks, and stir until melted. Return the chicken and any juices to the pot. Cover and simmer gently for 20 minutes, stirring once or twice, until the vegetables are tender.
  4. Ladle the curry into bowls next to steamed rice and serve hot.

Notes

The curry thickens as it cools, so it is fine if the sauce looks slightly loose right after cooking. If you want a thinner curry, add a little more broth during the simmer.