Easy Japanese Chicken Curry
A comforting and flavorful Japanese chicken curry, known for its rich, savory taste and delightful texture. This easy recipe brings the authentic flavors of Japan to your kitchen, perfect for a satisfying meal.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion chopped
- 2 medium carrots peeled and diced
- 2 medium potatoes peeled and diced
- 1 lb boneless skinless chicken thighs
- 3 cups water or chicken broth
- 1/2 package Japanese curry roux (about 4.2 oz/120g)
- cooked rice for serving
Instructions
- Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the diced carrots and potatoes to the pot. Stir and cook for 2 minutes.
- Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
- Pour in the water or chicken broth and bring to a simmer. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are tender.
- Remove the pot from the heat. Break the curry roux blocks into smaller pieces and add them to the pot. Stir gently until the roux is completely dissolved.
- Return the pot to low heat and simmer, stirring constantly, for another 5-10 minutes, or until the curry has thickened to your desired consistency. Be careful not to let it burn at the bottom.
- Serve immediately over hot cooked rice.
Notes
For a vegetarian option, omit chicken and add extra mushrooms or tofu. Adjust spiciness by choosing mild, medium, or hot curry roux. Serve with pickled ginger (gari) or fukujinzuke for an authentic touch. You can also add a grated apple or a splash of Worcestershire sauce for extra depth.