Japanese Chicken Curry Recipe

Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth; 1 tbsp veg oil; 1 # boneless skinless chicken thighs, cubed (beef, pork or tofu); 3 tbsp butter; 1 med onion, 1/2 chopped fine, 1/2 in 1 inch pieces; 1clove garlic, minced; 4 tbsp flour; 3-4 tbsp Japanese curry powder; 2 tbsp chopped tomato, paste or ketchup; 2 medium carrots, peeled, sliced; 1 medium potato, peeled, cut into 1 inch pieces; 1 small apple, peeled, cored and grated; 1tsp honey, 1tsp soy sauce, steamed rice or udon

Servings: persons

3 cups chicken broth
1 tbsp veg oil
1 # boneless skinless chicken thighs, cubed (beef, pork or tofu)
3 tbsp butter
1 med onion, 1/2 chopped fine, 1/2 in 1 inch pieces
1clove garlic, minced
4 tbsp flour
3-4 tbsp Japanese curry powder
2 tbsp chopped tomato, paste or ketchup
2 medium carrots, peeled, sliced
1 medium potato, peeled, cut into 1 inch pieces
1 small apple, peeled, cored and grated
1tsp honey, 1tsp soy sauce, steamed rice or udon

1
Heat chicken broth in large pot and bring to a simmer. Season chicken with S&P.
2
Heat oil in skillet, melt butter, add diced onion and garlic. Saute until translucent. Sprinkle in flour, stir for 2 min. Add curry powder and tomatoes. Turn off heat.
3
Add 1/2 cup hot chicken broth and whisk into onion mixture until it forms a roux. Add roux to large pot of hot chicken broth and whisk till smooth.
4
Add chicken, large onions, carrots, potatoes and simmer stirring occasionally until vegetables are tender.
5
Last 5 minutes, add apple, honey, soy, salt to taste.
6
Serve over rice or udon.

563

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 13 ingredients. The key ingredients include: 3 cups chicken broth, 1 tbsp veg oil, 1 # boneless skinless chicken thighs, cubed (beef, pork or tofu), 3 tbsp butter, 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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