Japanese Chicken Recipes

Recipe: Japanese Chicken Curry

attosa
Diamond Post Medal for All Time! 1,246 Posts

June 19, 2018

Chicken Curry over rice in bowl 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

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

Steps:

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!

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