Main CourseDinner

Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 500 g chicken breast cut into 1-inch cubes; 1 pcs yellow onion diced; 2 pcs carrot peeled and cut into 1/2-inch pieces; 2 pcs potato peeled and cut into 1-inch cubes; 1 tbsp vegetable oil; 3 cup water; 100 g Japanese curry roux; 4 cup cooked rice for serving

This comforting Japanese curry features tender chicken and vegetables simmered in a rich, savory sauce. It's a mild, slightly sweet curry that's perfect served over steamed rice for a satisfying meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 583 kcal

Mise en place

Ingredients

500 gchicken breast, cut into 1-inch cubes
1 pcsyellow onion, diced
2 pcscarrot, peeled and cut into 1/2-inch pieces
2 pcspotato, peeled and cut into 1-inch cubes
1 tbspvegetable oil
3 cupwater
100 gJapanese curry roux

for serving

4 cupcooked rice, for serving

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the diced yellow onion and cook until softened, about 3-5 minutes.
About 4 min
Cook’s note: Stir occasionally to prevent burning.
3
Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
About 6 min
Cook’s note: Ensure the chicken is mostly cooked through before moving to the next step.
4
Stir in the cut carrots and potatoes, cooking for another 2-3 minutes.
About 2 min
5
Pour in the water and bring the mixture to a boil.
About 5 min
6
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
About 17 min
Cook’s note: Check occasionally and stir to prevent sticking.
7
Remove the pot from the heat and break the Japanese curry roux into pieces, adding them to the pot.
About 1 min
Cook’s note: Breaking the roux into smaller pieces helps it dissolve more easily.
8
Stir until the curry roux is completely melted and the sauce has thickened.
About 3 min
Cook’s note: If the curry is too thick, add a little more water until it reaches your desired consistency.
9
Return the pot to low heat and simmer for another 5 minutes, stirring gently to prevent sticking.
About 5 min
10
Serve the Japanese chicken curry hot over cooked rice.

Per serving

Nutrition

79%Score

Calories: 583.2kcal
Protein: 46.2g
Carbs: 76.4g
Fat: 8.9g
Fibre: 4.6g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Japanese chicken curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.