Japanese Chicken Curry
Discover the comforting and mildly spiced delight of Japanese Chicken Curry, a popular household dish known for its rich, velvety sauce and robust layers of flavor. This hearty recipe combines tender chicken thighs, carrots, potatoes, and a fragrant mix of garlic and ginger, all simmered in a savory broth enriched with Japanese curry roux, soy sauce, and a hint of honey. Grated apple adds a subtle sweetness that perfectly balances the dish, while the creamy texture pairs beautifully with fluffy, steamed rice. With a prep time of just 20 minutes and a one-pot cooking approach, this classic meal is perfect for busy weeknights or leisurely family dinners. Indulge in the warm spices and rich umami of this irresistible Japanese comfort food!
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 2 medium carrots
- 2 medium potatoes
- 1 large onion
- 2 large garlic cloves
- 1 inch ginger
- 2 tablespoons vegetable oil
- 600 milliliters water
- 100 grams Japanese curry roux blocks
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 0.5 medium apple
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 3 cups rice
Instructions
1. Prepare all ingredients: Peel and chop the carrots and potatoes into 1-inch pieces. Dice the onion, mince the garlic, and grate the ginger. Peel and grate the apple.
2. Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
3. Heat the vegetable oil in a large pot over medium heat. Add the onion and saute until translucent, about 5 minutes.
4. Add the garlic and ginger to the pot, cooking for another minute until fragrant.
5. Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is lightly browned on all sides.
6. Stir in the carrots and potatoes, and cook for an additional 3 minutes.
7. Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the vegetables are tender.
8. Break the curry roux blocks into smaller pieces and add them to the pot. Stir well until the roux is completely dissolved.
9. Add the grated apple, soy sauce, and honey to the curry. Simmer uncovered for an additional 10 minutes, allowing the sauce to thicken.
10. Adjust seasoning with more salt and pepper, if needed.
11. Serve the Japanese chicken curry hot, over cooked rice.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
