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Japanese Curry

Japanese Curry Recipe

Tender chicken and veggies in sweet-savory curry roux sauce. Japanese home-style comfort over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • Curry Base:
  • 1 lb 450 g chicken thighs, cubed
  • 2 tbsp oil
  • 1 onion diced
  • 2 carrots chunked
  • 2 potatoes cubed
  • 1 apple grated
  • 4 cups 960 ml chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp honey
  • Roux & Finish:
  • 1 package 100 g Japanese curry roux
  • 1 tbsp butter
  • 1 tsp garam masala

Instructions
 

  • Sauté onion in oil 5 min; brown chicken 3 min.
  • Add carrots, potatoes, apple, broth, soy, ketchup, honey. Simmer covered 15–20 min.
  • Off heat, stir in broken roux cubes until melted.
  • Return low; simmer 5 min to thicken.
  • Stir in butter + garam masala. Rest 5 min.
  • Serve over hot rice with pickles + egg.

Notes

  • Grated apple = natural sweetness.
  • Low simmer = intact veggies.
  • Freeze curry (no rice) up to 3 months.
  • Reheat gently with a splash of water.
  • GF: Use GF roux or cornstarch slurry.