Japanese Chicken Curry

Ah, Japanese Chicken Curry! This dish always brings back fond memories of cozy family dinners and the delightful aroma wafting through the house. It’s one of those meals that warms your soul and fills your heart with comfort. The best part? It's incredibly easy to make and perfect for a quick weeknight dinner or a comforting weekend feast!

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Japanese Chicken Curry

1 lb boneless chicken thighs Tender and juicy, perfect for absorbing all those delicious flavors.
2 tbsp vegetable oil For sautéing the onions and giving the chicken a nice sear.
1 onion Finely chopped, it adds a sweet base to the curry.
2 carrots Sliced for a lovely texture and sweetness.
2 potatoes Diced to add heartiness to the dish.
4 cups water To create the savory curry sauce.
1 package Japanese curry roux Choose mild, medium, or hot based on your spice preference.
1 tbsp soy sauce For an umami boost.
1 tbsp honey Optional, for a touch of sweetness to balance the flavors.
Salt and pepper to taste
Cooked rice

Equipment

Large Pot

Method

Step 1: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Step 2: Add the chicken pieces to the pot and cook until they are browned on all sides.
Step 3: Stir in the sliced carrots and diced potatoes. Cook for an additional 2-3 minutes, letting those flavors mingle.
Step 4: Pour in the water and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Step 5: Break the curry roux into pieces and add it to the pot. Stir until fully dissolved.
Step 6: Add soy sauce and honey, if using. Season with salt and pepper to taste. Simmer for another 5-10 minutes until the curry thickens.
Step 7: Serve the chicken curry over cooked rice and enjoy every comforting bite!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the curry for up to 3 months. Just make sure to let it cool completely before freezing. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave!