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
Scale
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
