Easy Japanese Chicken curry

Ingredients:

  • The chicken:

    • 1 1/2 lbs boneless, skinless chicken thighs, cut and discard any extra fat

    • 1/4 tsp salt

    • freshly ground black pepper

    • 2 carrots, peeled and cut into rolling wedges (diagonal cut)

    • 2 onions, cut into wedges

    • 3 yukon gold potatoes, peeled and cut into quarters

    • 1 knob ginger, grated (keep juice)

    • 2 cloves garlic, minced

    • 1/2 apple, peeled and cut into quarters then grated

    • 1 1/2 tbsp neutral flavored oil

  • The curry:

    • 4 cups chicken stock/broth

    • 1 tbsp honey

    • 1 tbsp soy sauce

    • 1 tbsp ketchup

    • 1 package Japanese curry roux

    • 2-4 tsp salt

  • Serving:

    • Japanese red pickled vegetables

Step by step:

  1. Cut your chicken into bite-sized pieces diagonally

  2. Then start to cook your curry. Heat oil in a large pot over medium heat and add the onion, sauté stirring occasionally, until translucent, about 5 minutes

  3. Then, add the minced garlic and ginger and mix well

  4. Add the chicken and cook, stirring frequently, until no longer pink on the outside. If onions are getting too brown, reduce the heat to medium low, temporarily

  5. Add the chicken stock, grated apple, honey, soy sauce, and ketchup

  6. Then add your carrots and potatoes, the broth should barely cover the ingredients

  7. Simmer, covered on medium low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth

  8. Once boiling, use a fine mesh strainer to skim the scum and foam from the surface of the broth

  9. Continue to cook covered until you can stick a chopstick through the carrots and potatoes

  10. Then, turn off the heat and put 1-2 cubes of Japanese curry in a large spoon or ladle and let dissolve slowly and then stir into the pot and mix. Repeat with the rest of the blocks, 2 cubes at a time.

  11. Once finished, simmer uncovered on medium low heat, stirring frequently until the curry becomes thick, about 5-10 minutes, make sure none of the chicken or veggies get stuck to the bottom

  12. Once thickened, serve the curry hot with Japanese red pickled vegetables. Enjoy!

See full recipe here

Recipe Credit: Just One Cook Book