why make this recipe
Japanese Chicken Curry is a comforting and flavorful dish that brings warmth and satisfaction to any table. It’s easy to make and great for weeknight dinners or special gatherings. This recipe is perfect for anyone looking to try something new in the kitchen, and it has the delicious combination of tender chicken, fresh vegetables, and aromatic spices that make it a crowd-pleaser.
how to make Japanese Chicken Curry
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 3 tbsp Japanese curry powder (e.g., Golden Curry)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp cooking oil
Directions:
- Chop all ingredients into bite-sized pieces: onion, carrots, and potatoes. Mince garlic and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onions with garlic and ginger until they are translucent, about 5 minutes.
- Add the chicken thighs to the pot and cook until they are browned on all sides, about 7 minutes.
- Stir in the carrots and potatoes. Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
- Sprinkle in the curry powder while stirring continuously until everything is well-coated. Simmer uncovered for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve the curry over rice or noodles, garnished with green onions or sesame seeds if desired.
how to serve Japanese Chicken Curry
Japanese Chicken Curry is best served hot over a bed of steamed rice or noodles. Adding a garnish of green onions or sesame seeds can enhance the dish’s presentation and flavor. You can also provide pickled ginger or a side salad to complement the meal.
how to store Japanese Chicken Curry
If you have leftovers, let the curry cool completely before storing it. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the curry for up to 3 months. To reheat, thaw in the fridge overnight and then warm it up on the stove or in the microwave.
tips to make Japanese Chicken Curry
- For a thicker curry, let it simmer for a little longer without a lid to reduce the liquid.
- Feel free to add other vegetables such as bell peppers, peas, or mushrooms for extra flavor and nutrition.
- Adjust the level of curry powder to suit your taste; add more for a spicier curry.
variation (if any)
You can make a vegetarian version of Japanese Chicken Curry by replacing the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth. The rest of the recipe remains the same, allowing you to enjoy a delicious meat-free alternative.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breast if you prefer, but be careful not to overcook it, as it can become dry.
2. Is Japanese curry spicy?
Japanese curry is usually mild compared to other types of curry. You can adjust the spice by adding more curry powder or opting for a spicier variety if you like.
3. Can I make this recipe in advance?
Absolutely! Japanese Chicken Curry actually tastes even better the next day, as the flavors have more time to meld. Just store it in the fridge and reheat when ready to serve.
Japanese Chicken Curry
A comforting and flavorful dish with tender chicken, fresh vegetables, and aromatic spices, perfect for weeknight dinners and special gatherings.
- Total Time: 47 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 3 tbsp Japanese curry powder (e.g., Golden Curry)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp cooking oil
Instructions
- Chop all ingredients into bite-sized pieces: onion, carrots, and potatoes. Mince garlic and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onions with garlic and ginger until they are translucent, about 5 minutes.
- Add the chicken thighs to the pot and cook until they are browned on all sides, about 7 minutes.
- Stir in the carrots and potatoes. Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
- Sprinkle in the curry powder while stirring continuously until everything is well-coated. Simmer uncovered for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve the curry over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
For a thicker curry, let it simmer for a little longer without a lid to reduce the liquid. Feel free to add other vegetables or adjust the curry powder to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg