Japanese Chicken Curry

Course: Main Course

Cuisine: Japanese

Prep Time: 4

Cook Time: 24

Total Time: 28

Servings: servings

Calories: 395kcal

Author: Quynh Nguyen

This Japanese chicken curry recipe is a flavorful, comforting dish made with tender chicken, hearty vegetables, and a rich, savory curry sauce. It's easy to make, perfect for weeknight dinners, and a must-try if you're a fan of Japanese cuisine!

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Ingredients

1 pound chicken thighs cubed
1 medium yellow onion sliced
2 cloves garlic minced
2 medium carrots peeled and cut into chunks
½ apple peeled and cubed
2 medium potatoes peeled and cubed
4 cups chicken broth or water
2 tablespoons soy sauce
1 tablespoon honey
1 (3.2 oz) box Japanese curry sauce mix

Instructions

Sauté the Chicken: Heat a large pot or skillet over medium heat. Add a drizzle of oil and sauté the cubed chicken thighs for 1-2 minutes, on each side, until they start to brown.
Cook Aromatics: Add the sliced onion and minced garlic to the pot. Stir and cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
Add Vegetables and Simmer: Add the carrots, apple, chicken broth (or water), soy sauce, and honey to the pot. Stir well, then bring the mixture to a gentle boil. Lower the heat to a simmer, cover, and cook for 5 minutes. Uncover and add the potatoes, stirring to combine. Re-cover and continue simmering for an additional 12-14 minutes, stirring occasionally, until the vegetables are fork-tender.
Skim the Fat: Use a spoon to skim off any fat or impurities that rise to the surface during cooking.
Mix in the Curry Roux: Break the curry roux cubes into smaller pieces and add them to the pot. Stir until completely dissolved and the curry has thickened to your desired consistency.
Serve: Once the curry is thick and the vegetables are tender, remove from heat. Serve hot over steamed rice.

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