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Japanese Chicken Curry Recipe

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3.9 from 38 reviews

This Japanese Chicken Curry recipe offers a comforting and flavorful dish made with tender chicken thighs, hearty vegetables like carrots and Yukon gold potatoes, and a rich, savory curry sauce enriched with ginger, garlic, apple, honey, soy sauce, and ketchup. The dish is simmered slowly to develop deep flavors and served over steamed Japanese short-grain rice for an authentic home-cooked meal.

Ingredients

Scale

Vegetables and Fruit

  • 2 large onions (1.5 lb / 670 g), cut into thick wedges
  • 2 carrots (6.7 oz / 190 g), peeled and cut into rolling wedges (rangiri)
  • 3 Yukon gold potatoes (15 oz / 432 g), peeled and quartered (soaked in water 15 minutes)
  • ½ apple (6 oz / 170 g), peeled, cored, and grated

Protein

  • 1½ lb boneless, skinless chicken thighs, cut into bite-sized diagonal pieces, seasoned with freshly ground black pepper

Spices and Aromatics

  • 1 tsp grated ginger
  • 2 cloves garlic, minced

Liquids and Sauces

  • 1½ Tbsp neutral oil (for cooking)
  • 4 cups chicken stock or broth (or water/half stock and half water for lower sodium)
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp ketchup

Curry Roux

  • 1 package Japanese curry roux (7–8 oz / 200–230 g; or homemade Japanese curry roux)

To Serve

  • 8 servings cooked Japanese short-grain rice
  • Fukujinzuke (Japanese red pickled vegetables) (optional)

Instructions

  1. Gather Ingredients: Collect all ingredients and note the special additions such as ginger, garlic, apple, honey, soy sauce, and ketchup which add depth to the curry.
  2. Prepare Vegetables: Cut onions into thick wedges, peel and cut carrots into rolling wedges, peel and quarter potatoes then soak in water for 15 minutes to remove excess starch, and grate peeled, cored apple.
  3. Prepare Chicken: Trim excess fat from chicken thighs, cut diagonally into bite-sized pieces to maximize surface area for faster cooking, and season with freshly ground black pepper.
  4. Sauté Onions: Heat neutral oil in a large pot over medium heat, add onion wedges, and cook while stirring occasionally until translucent and tender, about 5 minutes (or additional 5 minutes for more caramelization and flavor).
  5. Add Aromatics and Chicken: Add minced garlic and grated ginger to the softened onions and mix well. Then add chicken pieces and cook while stirring frequently until no longer pink on the outside. Lower heat if onions are browning too fast.
  6. Add Liquids and Flavorings: Pour in chicken stock/broth and add grated apple, honey, soy sauce, and ketchup. Stir to combine evenly.
  7. Add Vegetables: Add carrots and soaked Yukon gold potatoes to the pot ensuring the broth barely covers the ingredients. If using russet potatoes, add them in the last 15–20 minutes of cooking.
  8. Simmer: Cover and simmer on medium-low heat for 15 minutes, stirring occasionally. Simmer uncovered if ingredients are fully submerged in broth. Skim foam from surface once boiling.
  9. Continue Cooking: Cook covered until carrots and potatoes are tender when pierced with a wooden skewer.
  10. Add Curry Roux: Turn off heat, dissolve 1-2 cubes of curry roux in a ladle of cooking liquid then stir into pot. Repeat until all roux is incorporated.
  11. Thicken Curry: Simmer uncovered on medium-low heat stirring frequently for 5–10 minutes until sauce thickens. Add water if sauce becomes too thick and ensure no roux sticks to pot bottom to prevent burning.
  12. Adjust Seasoning: If using homemade unsalted curry roux, taste and add 2–4 tsp kosher salt as needed, adjusting for broth and condiment saltiness.
  13. Serve: Serve curry hot over steamed Japanese short-grain rice. Garnish with fukujinzuke if desired.
  14. Store and Reheat: Store leftovers in airtight glass container in refrigerator up to 3 days or freeze without potatoes up to 1 month. To reheat, loosen thickened sauce with ½ cup water, warm gently on low heat stirring often.

Notes

  • If using homemade curry roux, lightly season chicken with kosher salt before cooking.
  • Yukon gold potatoes hold shape well; russet potatoes should be cut smaller and added later to avoid disintegration.
  • Carrots cut as rolling wedges (rangiri) absorb flavor faster and cook evenly.
  • For lower sodium, substitute chicken broth with water or a mix of both.
  • Store leftovers in a glass container to avoid staining and best maintain flavor.
  • Frozen curry may alter potato texture; remove potatoes before freezing if desired.
  • Stir frequently while simmering curry roux to avoid burning at the pot bottom.
  • Fukujinzuke is optional but adds authentic flavor and color.

Find it online: https://yumfoodusa.com/japanese-chicken-curry-recipe-2/