Japanese Chicken Curry Recipe
Introduction
Japanese chicken curry is a comforting and flavorful dish featuring tender chicken, hearty vegetables, and a rich, mildly spiced sauce. Perfect for a cozy dinner, this recipe brings the delicious taste of Japan right to your kitchen in just under an hour.
Ingredients
- 400 grams chicken breast, cut into bite-size cubes (boneless thigh or breast)
- 1-2 potatoes, cut into medium-size chunks
- 1-2 carrots, cut into medium-size chunks
- 1 teaspoon grated ginger (or ginger paste)
- 1 large onion, thinly sliced
- 5-6 tablespoons all purpose flour (plain flour)
- 2-3 tablespoons unsalted butter
- 2 tablespoons curry powder (Japanese or Indian curry powder)
- 1 teaspoon chili powder (or paprika powder)
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 chicken bouillon cube or powder (about 5 grams)
- 1 litre water (about 4 cups)
Instructions
- Step 1: Cut the chicken into bite-size cubes. Prepare the potatoes and carrots by cutting them into medium chunks.
- Step 2: Heat a heavy-bottomed pot or pan over medium heat. Add the butter and once melted, sauté the sliced onions for 1-2 minutes until soft and slightly browned.
- Step 3: Add the chicken pieces and grated ginger to the pot. Cook for 2-3 minutes until the chicken starts to brown.
- Step 4: Add the potatoes and carrots, then sprinkle in the curry powder, chili powder, salt, sugar, and black pepper. Stir to combine.
- Step 5: Sprinkle the all purpose flour over the ingredients and mix well to coat everything evenly. Pour in the water and add the chicken bouillon cube or powder. Stir thoroughly.
- Step 6: Cover with a lid and simmer over low-medium heat for 20-30 minutes, or until the chicken and vegetables are tender. Stir occasionally and add more water if needed.
- Step 7: Taste and adjust the seasoning with extra salt if required. Serve hot with steamed Japanese or jasmine rice.
Tips & Variations
- For a richer curry, add a splash of coconut milk or cream towards the end of cooking.
- Use boneless chicken thigh for juicier, more flavorful curry.
- Adjust the chili powder quantity to control the spiciness.
- Substitute the flour with a gluten-free alternative for a gluten-free version.
- Add peas or bell peppers for extra color and nutrients.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little water if the sauce has thickened too much. Curry often tastes even better the next day as the flavors develop.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other meats in this curry?
Yes, you can substitute chicken with beef or pork. Just adjust the cooking time to ensure the meat is tender.
Is Japanese curry very spicy?
Japanese curry is typically mild and slightly sweet, but you can adjust the level of spiciness by increasing or reducing the chili powder.
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Japanese Chicken Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Japanese chicken curry recipe features tender bite-sized chicken pieces simmered with chunky potatoes and carrots in a rich, flavorful curry sauce made from butter, curry powder, and aromatic spices. The curry is thickened with all-purpose flour and simmered until perfectly tender, making it a comforting and hearty meal typically served with steamed Japanese or jasmine rice.
Ingredients
Chicken and Vegetables
- 400 grams Chicken breast (boneless, cut into bite-size cubes)
- 1–2 Potatoes (medium-size chunks)
- 1–2 Carrots (medium-size chunks)
- 1 Onion (large, thinly sliced)
- 1 tsp Grated ginger (or ginger paste)
Spices and Seasonings
- 2 tbsp Curry powder (Japanese curry powder or Indian curry powder)
- 1 tsp Chilli powder (or Paprika powder)
- 1 tbsp Sugar
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Chicken bouillon cube or powder (about 5 grams)
Others
- 5–6 tbsp All purpose flour (plain flour)
- 2–3 tbsp Butter (unsalted)
- 1 litre Water (about 4 cups)
Instructions
- Prepare ingredients: Cut the chicken into bite-size cubes. Peel and cut the potatoes and carrots into medium-sized chunks. Thinly slice the large onion. Grate ginger or use ginger paste as required.
- Sauté onions: Heat a heavy-bottomed pot or pan over medium heat. Add unsalted butter and let it melt, then add the sliced onions. Sauté the onions for 1-2 minutes until soft and slightly browned to develop sweetness and flavor.
- Cook chicken and ginger: Add the chicken pieces and grated ginger to the pan and cook for 2-3 minutes, stirring occasionally, until the chicken is slightly browned but not fully cooked through.
- Add vegetables and spices: Add the potato and carrot chunks to the pot. Sprinkle in the curry powder, chilli powder, salt, sugar, and black pepper. Stir everything together well to coat the chicken and vegetables with the spices.
- Incorporate flour and liquid: Sprinkle the plain flour over the mixture and combine thoroughly to thicken the sauce. Then pour in the water and add the chicken bouillon cube or powder. Stir well to dissolve and mix all ingredients evenly.
- Simmer curry: Close the lid and reduce heat to low-medium. Let the curry simmer gently for 20-30 minutes, stirring occasionally. This allows the chicken and vegetables to become tender and the flavors to meld. Add more water if necessary to maintain desired consistency.
- Final seasoning and serve: Taste the curry and adjust salt to your preference. Serve the Japanese chicken curry hot with steamed Japanese rice or jasmine rice for a fulfilling meal.
Notes
- You can use chicken thigh instead of breast for more tenderness.
- Adjust the amount of chilli powder based on your spice preference.
- Adding more water during simmering can help if the curry gets too thick.
- Japanese curry powder is preferred for authentic flavor but Indian curry powder can be a substitute.
- For a richer flavor, brown the chicken slightly longer before adding vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Japanese chicken curry, curry recipe, chicken curry, easy Japanese curry, stovetop curry, comfort food, homemade curry
