Japanese Chicken Curry Recipe

Name: Japanese Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; Kosher salt; 1/4 cup flour; 2 tablespoons mild yellow curry powder; 2 tablespoons tomato paste or ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon honey; 3 cups low-sodium chicken broth; 1 can coconut milk, shaken well; 2 1/2 pounds boneless, skinless chicken thighs; 1 1/2 pounds orange sweet potatoes, cut into 1-inch pieces; 1 large apple, such as a Granny Smith, peeled, cored, and grated; Steamed rice, for serving

Servings: persons

1 tablespoon canola oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Kosher salt
1/4 cup flour
2 tablespoons mild yellow curry powder
2 tablespoons tomato paste or ketchup
2 tablespoons Worcestershire sauce
1 tablespoon honey
3 cups low-sodium chicken broth
1 can coconut milk, shaken well
2 1/2 pounds boneless, skinless chicken thighs
1 1/2 pounds orange sweet potatoes, cut into 1-inch pieces
1 large apple, such as a Granny Smith, peeled, cored, and grated
Steamed rice, for serving

1
In a large saucepan over medium heat, add the oil and warm until hot.
2
Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes.
3
Sprinkle in the flour and cook, stirring, for 2 minutes.
4
Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt.
5
Slowly pour in the chicken broth, whisking until the sauce is smooth and combined.
6
Bring the sauce to a boil.
7
Add the coconut milk, chicken, sweet potatoes, and apple and stir to combine.
8
Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes.
9
Taste and season with salt if necessary.
10
Serve over rice.

1122

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 yellow onion, finely chopped, 4 cloves garlic, minced, 1 tablespoon grated fresh ginger, and more.

Yes, Japanese Chicken Curry Recipe 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.

That's it — enjoy your meal!

Japanese Chicken Curry Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions