Kenji's Japanese Curry

Name: Kenji's Japanese Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian, Japanese
Ingredients: 4 tablespoons butter or oil; 1 pound chicken breast, cut into 1 1/2-inch chunks; 1/2 a large yellow onion, cut into 1/2-inch slices; 1 tsp Kosher salt; 1 tsp black pepper; 3-4 medium cloves garlic, minced; 1-inch knob fresh ginger, minced; 2-3 tablespoons Japanese curry powder; 4 tablespoons flour; 4 cups chicken broth or water; 1 large Yukon gold potato, peeled and cut into 1 1/2-inch chunks; 1 large carrot, peeled and cut into 1 1/2-inch chunks; 1 tablespoon honey; 1 cup frozen green peas

4 steps

Prep:10minCook:45min

J. Kenji Lopez-Alt's Japanese curry is a comforting dish featuring a blend of savory spices, tender meat, and vegetables in a rich curry roux. It's typically served over rice or noodles, making it a hearty and delicious meal.

Updated at: Sat, 06 Apr 2024 14:30:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories418.3 kcal (21%)

Total Fat20.8 g (30%)

Carbs34.5 g (13%)

Sugars10.2 g (11%)

Protein23.6 g (47%)

Sodium1674.9 mg (84%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsbutter

or oil

1 poundchicken breast

cut into 1 1/2-inch chunks

0.5yellow onion

large, cut into 1/2-inch slices

1 tspkosher salt

1 tspblack pepper

3 clovesgarlic

medium, minced

1 inchfresh ginger

knob, minced

2 tablespoonsJapanese curry powder

4 tablespoonsflour

4 cupschicken broth

or water

1Yukon gold potato

large, peeled and cut into 1 1/2-inch chunks

1carrot

large, peeled and cut into 1 1/2-inch chunks

1 tablespoonhoney

1 cupfrozen green peas

Instructions

Step 1

1. Heat the butter over high heat until lightly smoking. Reduce heat to medium-high. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.

Step 2

2. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds.

Step 3

3. Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds. Add the broth or water and stir to dissolve the flour. Add the potatoes, carrots, honey, and raisins. Bring to a simmer, then reduce heat to maintain a bare simmer. Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.

Step 4

4. Season to taste with salt, pepper, and more honey if desired. Stir in the peas. Serve with steamed white rice, thinly sliced Chinese chives or scallions, and Japanese pickles.

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