Japanese-Style Chicken Curry
Experience the comforting flavors of Japan with this rich and flavorful chicken curry, perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 600g chicken thighs, skinless and boneless, cut into bite-sized pieces
- 2 large carrots, sliced
- 2 potatoes, peeled and chopped
- 1 large onion, sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 apple, peeled and grated
- 3 tbsp plain flour
- 2 tbsp curry powder
- 1 tbsp garam masala
- 500ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp honey
- Cooked rice
- Pickled ginger (optional)
Instructions
- Slice the onion, carrots, and potatoes. Cut the chicken thighs into bite-sized pieces. Crush the garlic and grate the ginger and apple.
- Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and cook for 5 minutes until softened. Add the sliced carrots and chopped potatoes, cooking for another 5 minutes while stirring occasionally.
- Add the chicken pieces to the pan and cook until browned all over.
- Stir in the crushed garlic, grated ginger, and grated apple. Cook for another 2 minutes.
- Sprinkle the plain flour over the mixture and stir well to combine. Cook for 1-2 minutes to cook out the flour. Stir in the curry powder and garam masala, cooking for another minute until fragrant.
- Gradually add the chicken stock, stirring constantly to prevent lumps. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
- Stir in the soy sauce and honey. Season with salt and pepper to taste.
- Serve the curry over cooked rice, topped with pickled ginger if desired.
Nutrition
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg