Japanese Chicken Recipes
Japanese cuisine uses chicken in a variety of ways. Share one of these delicious recipes with your family today. This page contains Japanese chicken recipes
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Japanese curry is different from Indian curry because it's more of a hearty stew. It tends to be much less spicy and has big soft chunks of veggies and meat. This is the way I make it when I'm in a rush to make a lot of food in a short amount of time. A dollop of cooling yogurt and a drizzle of citrus preserves make for the perfect accompaniment for this dish. I hope you try it!
You can find the curry sauce mix at most stores now in the international section. This one in particular is S&B Curry Sauce Mix. It's also available on Amazon and many other online shops. I used half a box of the sauce mix in this recipe for 6 people. This recipe doubles perfectly when you use the entire box. All the veggies and meats are cut into bite-sized pieces.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings
- 1 large onion, peeled and chopped
- 1 inch piece of fresh ginger, peeled
- 1 apple, peeled
- 1 lb raw boneless chicken, chopped
- 1 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 5 large mushrooms, quartered
- 3 1/2 cup water
- 4 ounces curry sauce mix
- 1 Tbsp Worcester sauce or tonkatsu sauce
- 1 tsp curry powder
- steamed white rice
- citrus or apricot preserves for drizzling
- Fry onions in a bit of oil in a large pot over medium heat for about 5 minutes, stirring frequently.
- Grate ginger into the onions.
- Grate the 4 sides of the apple into the pot. Discard the core. Cook everything for a couple more minutes, stirring frequently.
- Add the chicken and cook until lightly browned.
- Add carrots and potatoes. Cook for a few minutes, stirring frequently.
- Add water to the pot and bring to a boil over high heat. Reduce heat to low, cover and simmer for 40 minutes until the meat and veggies become tender.
- The sauce mix comes in two pouches, 4 ounces each. You'll just need one pouch.
- Remove the sauce mix blocks and chop into smaller pieces.
- Drop them into the pot and stir well.
- Add Worcester sauce and curry powder. Mix well.
- Allow to simmer 10 more minutes, uncovered.
- Pour curry over steamed rice. Serve with a dollop of yogurt and a drizzle of preserves. I used my mum's homemade kumquat jam. Delish!
February 5, 20180 found this helpful
Cooking the chicken in a tasty soy and balsamic vinegar sauce makes for an easy, quick, and quite delicious meal. This is a guide about preparing Japanese chicken drumsticks or thighs.