Taste this delightful Japanese Chicken Curry recipe, a classic traditional dish beloved in many Japanese households. In less than 20 minutes, you can create a hearty and comforting meal, perfect for any occasion, big or small. Not only is it a delicious choice for a satisfying meal, but it’s also a healthy option that doesn’t compromise on flavor.
Enjoy a taste of Japan in the comfort of your home with this easy-to-make, flavorful dish.
How to make Japanese Chicken Curry?
- Start by sautéing bite-sized chicken pieces in a skillet with oil until they achieve a golden brown hue.
- Place the browned chicken and any residual oils into a pot with boiling water. Add curry blocks, carrots, onions, and optional potatoes. Simmer the mixture on medium-low heat for about 10-15 minutes until the curry blocks dissolve and the sauce thickens.
- Once everything is well-mixed, add in your secret ingredient, mix and serve your curry over a bed of rice.
What ingredients do I need to make Japanese chicken curry?
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Salt – sea salt preferred.
- Curry Mix – block of Curry Mix.
- Carrot – fresh carrots.
- Onion – yellow or brown onion.
- Potato – optional, use Japanese kabocha pumpkin for low carb.
- Rice – rice of choice, use cauliflower rice for a low carb recipe.
What Curry Roux to Use
You can choose from two popular curry roux brands: S&B and House Food. Each brand offers a unique taste, catering to personal preferences. Additionally, they provide a variety of spiciness levels, ranging from mild to hot, allowing you to tailor the heat to your liking.
Select the one that suits your taste buds and preferred spice level to create a delicious dish.
Swap out the chicken with beef for Beef Curry, ground pork for Keema Curry, or tofu for a Vegetables Curry.
What are secret ingredients you can add into curry?
Enhance your Japanese curry with some secret ingredients for an exceptional flavors. Only add in 1 sweetener from the list.
- 1 tbsp Maple Syrup (sweetener)
- 1 tbsp Honey (sweetener)
- 1/4 Cup Grated Apple (sweetener)
- 1/4 tsp Chili Oil
- 1 tbsp Butter
- 1 tbsp Grated Ginger
How to store leftovers?
Store leftovers in an airtight container and placing them in the refrigerator, ensuring freshness for 7-10 days. For a speedy reheat, use the microwave.
Alternatively, embrace batch cooking and freeze single servings in ziplock bag, they’ll remain good for 3-4 months. Thaw them in hot water and reheat using a microwave or stovetop pot for a convenient and delicious meal.
Looking for other classic Japanese recipes?
- Japanese Hamburg Steak
- Japanese Beef Udon
- Japanese Beef Bowl Gyudon
- Japanese Fried Chicken Kaarage
- Japanese Tonkatsu Pork Cutlet
Japanese Chicken Curry
- Gather all the ingredients.
- In a stove top pot or dutch oven pot, boil water.
- Meanwhile, cut chicken into bite-size cube pieces.
- Heat cooking oil in a fry pan.
- Once the oil is heated and starts to lightly smoke, reduce heat medium and place chicken in fry pan. Sprinkle some salt in and cook for 3-5 minutes stirring frequently until chicken turns golden brown.
- Once the chicken is cooked, add into the boiling water from step 2) along with 2 blocks of Curry Mix and carrots, onions and optional potatoes. Stir blocks until they are fully dissolved, bring to a soft boil (medium-low heat) and reduce for 10-15 minutes until thickened. Add in optional secret ingredient after curry is thickened. Note - occasionally give the curry a stir to prevent burning at the bottom of the stove top pot.
- Pour curry on top of rice of choice.
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