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Japanese Chicken Curry Recipe

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4.2 from 36 reviews

This hearty and comforting Japanese Chicken Curry recipe is perfect for home cooks who want to enjoy authentic flavors with a simple process. Featuring tender chicken thighs, aromatic onions, carrots, potatoes, and a blend of secret ingredients like apple, ginger, and honey, this curry simmers to a deliciously thick and flavorful sauce. Served alongside Japanese short-grain rice and optionally garnished with fukujinzuke, it makes an ideal family meal that delivers a perfect balance of sweet, savory, and umami tastes.

Ingredients

Scale

Vegetables and Fruits

  • 2 large onions (1.5 lb / 670 g)
  • 2 carrots (6.7 oz / 190 g)
  • 3 Yukon gold potatoes (15 oz / 432 g)
  • ½ apple (6 oz / 170 g), peeled and grated
  • 1 tsp grated ginger
  • 2 cloves garlic, minced

Protein

  • 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces

Liquids and Condiments

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

Other Ingredients

  • 1 package Japanese curry roux (7–8 oz / 200–230 g)
  • Freshly ground black pepper, to taste
  • Cooked Japanese short-grain rice, for serving
  • Fukujinzuke (Japanese red pickled vegetables), optional garnish

Instructions

  1. Gather Ingredients: Collect all ingredients and read about the special secret additions like apple, honey, soy sauce, and ketchup to balance flavors.
  2. Prepare Vegetables: Cut onions into thick wedges or mince if preferred. Peel carrots and cut into rolling wedges (rangiri-style). Peel potatoes and quarter them; soak in water for 15 minutes to reduce starch.
  3. Prepare Aromatics: Grate ginger and mince garlic cloves; set aside separately for later use.
  4. Prepare Apple: Core and peel half the apple, then grate and set aside.
  5. Prepare Chicken: Trim extra fat from chicken thighs, cut diagonally into bite-sized pieces for faster cooking, and season with freshly ground black pepper.
  6. Cook Onions: Heat neutral oil in a large pot over medium heat, add onions, and sauté until translucent and tender (about 5 minutes). For enhanced flavor, continue sautéing an additional 5 minutes for golden color.
  7. Add Aromatics and Chicken: Add minced garlic and grated ginger, stirring well. Add chicken pieces and cook, stirring frequently, until no longer pink on the outside. Lower heat if onions brown too fast.
  8. Add Liquid and Flavorings: Pour in chicken stock (or water/stock mix), then add grated apple, honey, soy sauce, and ketchup. Stir to combine.
  9. Add Vegetables: Add carrots and potatoes to the pot, ensuring the broth just barely covers the ingredients. If using russet potatoes, add them later in the last 15–20 minutes to avoid disintegration.
  10. Simmer: Cover and simmer on medium-low heat for 15 minutes, stirring occasionally. Skim scum and foam from the surface once boiling.
  11. Check Doneness: Continue simmering covered until carrots and potatoes are tender enough to pierce with a wooden skewer.
  12. Add Curry Roux: Turn off heat. Dissolve 1–2 cubes of Japanese curry roux in ladlefuls of cooking liquid and stir into the pot gradually, 2 cubes at a time, until fully incorporated.
  13. Simmer to Thicken: Simmer uncovered on medium-low heat for 5–10 minutes, stirring frequently to prevent burning, until the curry sauce thickens. Add water if sauce becomes too thick.
  14. Season to Taste: If using homemade unsalted curry roux, add salt to taste (recommended 2–4 tsp kosher salt).
  15. Serve: Serve hot over steamed Japanese short-grain rice, optionally garnished with fukujinzuke pickles.
  16. Store Leftovers: Store leftovers in an airtight glass container in the refrigerator for up to 3 days or freeze for up to 1 month (remove potatoes before freezing).
  17. Reheat: When reheating, add ½ cup water or more to loosen thickened curry and warm gently on low heat to avoid burning.

Notes

  • Using Yukon gold potatoes is recommended as they hold shape during cooking better than russets.
  • Russet potatoes can be used but add them later to prevent breaking down.
  • Cutting chicken diagonally (sogigiri) increases surface area and helps it cook quickly and evenly.
  • For lower sodium, substitute chicken stock with water or a mixture of water and stock.
  • Store leftovers in glass containers to avoid staining from curry sauce.
  • Grating apple adds natural sweetness and depth to the curry.
  • Steering clear of over-stirring the onions while sautéing helps develop flavor and color.

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