Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 50 g butter; 50 g plain flour; 2 tbsp mild curry powder; 1 tsp garam masala; 1 tbsp sunflower oil; 600 g boneless chicken thighs, in bite-size pieces; 2 onions, thinly sliced; 2 cloves garlic, grated; 10 g ginger, grated; 2 carrots, in chunks; 2 medium potatoes, in chunks; 800 ml chicken stock; 1/2 apple, grated; 1 tbsp soy sauce; 1 tbsp ketchup; 1 tbsp honey; to taste salt; 800 g steamed short-grain rice, to serve

🍳 CookingБГ

Prep20 min

Cook50 min

Total70 min

Japan's favourite family dinner, brought to Japan by the British in the late 1800s: a thick, mild, faintly sweet curry of chicken, carrots and potatoes, built on a browned butter roux with curry powder and served with rice.

Ingredients

Serves:4

50 g butter
50 g plain flour
2 tbsp mild curry powder
1 tsp garam masala
1 tbsp sunflower oil
600 g boneless chicken thighs, in bite-size pieces
2 onions, thinly sliced
2 cloves garlic, grated
10 g ginger, grated
2 carrots, in chunks
2 medium potatoes, in chunks
800 ml chicken stock
1/2 apple, grated
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp honey
to taste salt
800 g steamed short-grain rice, to serve

Nutrition (estimated)

high confidence

1711kcal · per serving

111.5g

Protein

197.6g

Carbs

48g

Fat

Recipe total: 6846 kcal · P 446g · C 790.6g · F 192.1g

Estimated from 17 of 18 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Melt the butter in a small pan over low heat, stir in the flour and cook, stirring, for 10–12 minutes until it is the colour of milk chocolate. A well-browned roux gives the curry its nutty depth.
2
Take the pan off the heat, stir in the curry powder and garam masala, and set aside.
3
Heat the oil in a large pot over medium-high heat, brown the chicken for 5 minutes and lift it out.
4
Fry the onions in the same pot over medium heat for 10 minutes until soft and golden, adding the garlic and ginger for the last minute.
5
Return the chicken, add the carrots, potatoes and stock, bring to the boil, skim, and simmer for 15 minutes until the vegetables are tender.
6
Whisk a ladle of the hot stock into the roux until smooth, then stir it into the pot.
7
Add the apple, soy sauce, ketchup and honey and simmer for 10 minutes more, stirring often, until the curry coats the back of a spoon. Season with salt.
8
Spoon the rice onto one side of each plate and pour the curry alongside.

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Questions and answers

How long does Japanese Chicken Curry take to make?

About 70 minutes: 20 min prep and 50 min cooking.

What ingredients do you need for Japanese Chicken Curry?

18 ingredients: butter, plain flour, mild curry powder, garam masala, sunflower oil, boneless chicken thighs, onions, garlic, ginger, carrots, potatoes, chicken stock and 6 more.

How many servings does this Japanese Chicken Curry recipe make?

4 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Japanese Chicken Curry?

About 1711 kcal, with 111.5 g protein, 197.6 g carbohydrate and 48 g fat. This is an estimate from the ingredients, not a lab analysis.

What cuisine is Japanese Chicken Curry?

Japanese Chicken Curry comes from Japanese cuisine.

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