Main CourseDinner

Japanese Curry with Chicken and Vegetables

Name: Japanese Curry with Chicken and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 450 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 pcs yellow onion chopped; 2 pcs carrot peeled and cut into 1/2-inch pieces; 2 pcs potato peeled and cut into 1-inch pieces; 2 clove garlic minced; 1 tbsp ginger grated; 1 tbsp vegetable oil; 3 cup water; 100 g Japanese curry roux block medium hot; 4 cup steamed rice cooked

This comforting Japanese curry features tender chicken and a medley of vegetables simmered in a rich, savory, and slightly sweet curry sauce. It's a classic family-friendly meal, perfect served over steamed rice.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 645 kcal

Mise en place

Ingredients

450 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 pcsyellow onion, chopped
2 pcscarrot, peeled and cut into 1/2-inch pieces
2 pcspotato, peeled and cut into 1-inch pieces
2 clovegarlic, minced
1 tbspginger, grated
1 tbspvegetable oil
3 cupwater
100 gJapanese curry roux block, medium hot

for serving

4 cupsteamed rice, cooked

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 chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
About 7 min
Cook’s note: Don't overcrowd the pot; cook in batches if necessary to ensure even browning.
3
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
About 5 min
4
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the carrots and potatoes to the pot and stir to combine with the onion mixture.
6
Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
About 15 min
Cook’s note: Ensure the vegetables are submerged in water.
7
Return the cooked chicken to the pot.
8
Break the Japanese curry roux block into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the sauce thickens, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to prevent the roux from sticking to the bottom of the pot.
9
Serve the Japanese curry hot over steamed rice.
Cook’s note: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.

Per serving

Nutrition

78%Score

Calories: 645.3kcal
Protein: 37.4g
Carbs: 83.7g
Fat: 16.9g
Fibre: 4.8g
Sugar: 4g

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

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.