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Japanese Chicken Recipes


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June 19, 2018

Chicken Curry over rice in bowlJapanese 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!

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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

Ingredients:

  • 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
  • yogurt
  • citrus or apricot preserves for drizzling
ingredients
 

Steps:

  1. Fry onions in a bit of oil in a large pot over medium heat for about 5 minutes, stirring frequently.
  2. chopped onion in pan
     
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  3. Grate ginger into the onions.
  4. grating ginger
     
  5. Grate the 4 sides of the apple into the pot. Discard the core. Cook everything for a couple more minutes, stirring frequently.
  6. grating apple
     
  7. Add the chicken and cook until lightly browned.
  8. chicken added to pan
     
  9. Add carrots and potatoes. Cook for a few minutes, stirring frequently.
  10. vegetables added to pan
     
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  11. 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.
  12. adding water to pan
     
  13. The sauce mix comes in two pouches, 4 ounces each. You'll just need one pouch.
  14. Japanese Curry package
     
  15. Remove the sauce mix blocks and chop into smaller pieces.
  16. cut Curry sauce pack
     
  17. Drop them into the pot and stir well.
  18. Curry added to stew
     
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  19. Add Worcester sauce and curry powder. Mix well.
  20. soy sauce addd to stew
     
  21. Allow to simmer 10 more minutes, uncovered.
  22. Japanese Chicken Curry in pan
     
  23. 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!
  24. Japanese Chicken Curry poured over rice
     
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May 13, 2019

Karaage is a cooking technique for deep frying lightly coated foods, similar to making tempura. Make this Japanese style fried chicken for your family instead of KFC and they will thank you for it.

Japanese Style Fried Chicken (Karate) on plate

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February 5, 2018

Cooking the chicken in a tasty soy and balsamic vinegar sauce makes for an easy, quick, and quite delicious meal. This is a page about preparing Japanese chicken drumsticks or thighs.

glazed chicken bits on a white plate

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