Japanese Chicken Curry Recipe

Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 550 g boneless skinless chicken thighs, trimmed and chopped into large chunks; 2 large onions, thinly sliced (approx. 1 lb); 1/2 tablespoon grated garlic (~2 large cloves); 1/2 tablespoon grated ginger; 2 1/2 tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257); 3 cups low sodium chicken broth; 2 large carrots, cut into chunks; 2 large red potatoes, cut into large chunks (no need to peel); 1 medium japanese sweet potato, peeled and cut into chunks; 1 small Asian pear, peeled cored and grated (or apple); 1 tablespoon tomato paste; 1 tablespoon cocoa powder; 1 tablespoon kosher salt; Chunou Sauce; 2 tablespoons all-natural ketchup; 2 teaspoons Worcestershire sauce; Roux; 1 tablespoon butter; 1 tablespoon rice flour

Servings: persons

2 tablespoons canola oil
550 g boneless skinless chicken thighs, trimmed and chopped into large chunks
2 large onions, thinly sliced (approx. 1 lb)
1/2 tablespoon grated garlic (~2 large cloves)
1/2 tablespoon grated ginger
2 1/2 tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257)
3 cups low sodium chicken broth
2 large carrots, cut into chunks
2 large red potatoes, cut into large chunks (no need to peel)
1 medium japanese sweet potato, peeled and cut into chunks
1 small Asian pear, peeled cored and grated (or apple)
1 tablespoon tomato paste
1 tablespoon cocoa powder
1 tablespoon kosher salt
Chunou Sauce
2 tablespoons all-natural ketchup
2 teaspoons Worcestershire sauce
Roux
1 tablespoon butter
1 tablespoon rice flour

1
Heat the oil in a large Dutch oven over medium-high heat.
2
Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
3
Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
4
Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
5
Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
6
Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
7
Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
8
Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
9
Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
10
Adjust salt to taste.
11
Serve with hot rice on the side.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons canola oil, 550 g boneless skinless chicken thighs, trimmed and chopped into large chunks, 2 large onions, thinly sliced (approx. 1 lb), 1/2 tablespoon grated garlic (~2 large cloves), and more.

Yes, Japanese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken Curry

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