Japanese Curry with Chicken
A cozy, easy-to-make Japanese curry dish featuring tender chicken, hearty vegetables, and a thick, savory sauce that's perfect over rice.
Ingredients
Main Ingredients
- 1 lb Chicken thighs, boneless and skinless Can substitute with chicken breast
- 1 large Onion, sliced Provides sweetness to the curry
- 2 medium Carrots, chunked
- 2-3 medium Potatoes, chunked Can substitute with sweet potato
- 1 box Japanese curry roux Amount depends on brand
- 1 tbsp Oil Just enough for sautéing
- 4 cups Water or chicken broth Broth adds extra depth
Optional Additions
- 1 small Grated apple For added sweetness
- 1 tsp Honey For enhanced sweetness if desired
- 1 tbsp Soy sauce For depth of flavor
Instructions
Preparation
- Cut the chicken into bite-sized pieces. Pat it dry to help it brown.
- In a large pot, warm a little oil and add the onions. Cook for about 8 to 12 minutes until soft and golden.
- Add the chicken and cook until it is no longer pink on the outside.
- Add carrots and potatoes, and stir for a minute.
- Pour in the water or broth until everything is just covered. Bring to a gentle boil, then lower to a simmer for 15 to 20 minutes until veggies are tender.
- Lower the heat, break in the curry roux, and stir until it melts into the pot.
- Simmer for another 5 to 10 minutes, stirring occasionally. Adjust thickness to preference.
- Taste and adjust flavor with optional soy sauce or grated apple.
- Serve over rice.
Notes
Let the curry rest for about 10 minutes before serving for optimal flavor. Leftovers improve the flavors, and can be reheated or frozen, though potatoes may become softer after thawing.