Go Back

Japanese Chicken Curry チキンカレー - JOC

https://www.justonecookbook.com/simple-chicken-curry/
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Japanese
Servings 6 samurai

Ingredients
  

  • 454 g Boneless skinless chicken thighs or beef pork, seafood, tofu, or vegetables
  • 2 Carrot Peel and cut in rolling wedges (Rangiri)
  • 2 Onions Cut in wedges.
  • 1-2 Potatoes Cut into 1.5 inch pieces and soak in water for 15 minutes
  • ½ tbsp Ginger Grated
  • 2 cloves Garlic Crushed
  • 4 cups Water or chicken stock
  • 1 Apple I used Fuji apple
  • 1 tbsp Honey
  • 2 tsp Kosher salt
  • 1 box Japanese Curry Roux 1 box = 7 oz or 200 g, or homemade recipe
  • 1 ½ tbsp Light soy sauce
  • 1 tbsp Ketchup
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp ketchup

Instructions
 

  • Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut it into bite size pieces. Season the chicken with salt and pepper.
  • Heat vegetable oil in a large pot over medium heat and sauté the onions until they become translucent.
  • Add the ginger and garlic.
  • Add the chicken and cook until the chicken changes color.
  • Add the carrot and mix.
  • Add the chicken broth (or water).
  • Bring the stock to boil and skim the scrum and fat from the surface of the stock.
  • Peel the apple and coarsely grate the apples.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
  • When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
  • If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux paste back into the stock in the large pot and stir to combine.
  • Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
  • Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.
  • DONE
Print Recipe