Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1.5 lb boneless skinless chicken thighs ((680 g or beef, pork, seafood, tofu, or more vegetables; you can increase up to 2 lbs/907 g)); kosher/sea salt (I use Diamond Crystal; Use half for table salt); freshly ground black pepper; 2 carrots; 2 onions; 1-2 potatoes ((2-3 yukon gold potatoes if you want to preserve the potato shape)); ½ Tbsp ginger ((grated)); 2 cloves garlic; 1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc); 4 cups chicken stock/broth ((960 ml; For low-sodium intake, you can use water only, or use half stock + half water)); 1 apple ((I used Fuji apple; use as much as you like to add sweetness)); 1 Tbsp honey; ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); 1 box Japanese curry roux; 1 ½ Tbsp soy sauce; 1 Tbsp ketchup; soft/hard-boiled egg; Fukujinzuke (red pickled daikon)

Instructions

Prep:30minCook:1h

Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-keep for your family meal.

Updated at: Mon, 19 Oct 2020 14:31:47 GMT