Classic Japanese Chicken Curry

Name: Classic Japanese Chicken Curry
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g Chicken thighs, boneless skinless; 2 pieces Yellow onions; 2 pieces Carrots; 2 pieces Potatoes; 1 tbsp Neutral oil; 1 tbsp Fresh ginger, grated; 2 clove Garlic; 3 cup Water; 0.5 piece Apple, grated; 100 g Japanese curry roux blocks; 1 tbsp Soy sauce; 1 tbsp Ketchup; 0.5 tsp Salt; 4 cup Cooked Japanese short-grain rice

Japanese · 60 mins

Tender chicken, potatoes, carrots, and onions in a rich, gently spiced curry roux, served with rice.

B By bbridgett

Servings

600 g Chicken thighs, boneless skinless
2 pieces Yellow onions
2 pieces Carrots
2 pieces Potatoes
1 tbsp Neutral oil
1 tbsp Fresh ginger, grated
2 clove Garlic
3 cup Water
0.5 piece Apple, grated
100 g Japanese curry roux blocks
1 tbsp Soy sauce
1 tbsp Ketchup
0.5 tsp Salt
4 cup Cooked Japanese short-grain rice

Calories

864 kcal

Protein

53g

Carbs

106g

Fat

25g

Fiber

Sugar

12g

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Prep

1. Cut the chicken thighs into bite-sized 3 cm pieces and season with the salt. Cut the onions into thin wedges, and cut the carrots and potatoes into bite-sized chunks. Grate the ginger, garlic and apple.

600 g Chicken thighs, boneless skinless, 0.5 tsp Salt
Build the Curry

2. Heat the neutral oil in a heavy pot over medium heat. Cook the onions for 8-10 minutes, stirring often, until soft and golden. Add the ginger and garlic and cook 30 seconds until fragrant.

2 pieces Yellow onions, 1 tbsp Neutral oil, 1 tbsp Fresh ginger, grated, 2 clove Garlic
3. Add the chicken and cook 4-5 minutes until the surface is no longer pink. Add the carrots and potatoes and stir for 1 minute.

600 g Chicken thighs, boneless skinless, 2 pieces Carrots, 2 pieces Potatoes
4. Pour in the water and add the apple. Bring to a gentle simmer, skim any foam, then cover and cook over low heat for 15-20 minutes until the vegetables are tender.

3 cup Water, 0.5 piece Apple, grated
Finish the Sauce

5. Turn off the heat and add the curry roux blocks, stirring until fully dissolved. Return to low heat and simmer gently for 10 minutes, stirring often, until thick and glossy.

100 g Japanese curry roux blocks
6. Stir in the soy sauce and ketchup for depth and a touch of sweetness, then adjust the seasoning to taste.

1 tbsp Soy sauce, 1 tbsp Ketchup
Serve

7. Spoon the warm cooked rice onto plates and ladle the curry alongside or over the top. Serve immediately.

4 cup Cooked Japanese short-grain rice

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