Japanese Chicken Curry

By Namiko Hirasawa Chen · justonecookbook.com

1 hr 15 min8 servings

A mild, slightly sweet Japanese curry with chicken, potatoes, carrots, and onions simmered in a rich broth thickened with curry roux blocks.

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prepSoak peeled and quartered potatoes in water for 15 minutes; drain before cooking.
2 large onions (670 g), cut into thick wedges	Sauté onions until translucent, 5 min	Add garlic & ginger, mix well	Add chicken, cook until no longer pink	Add stock, apple, honey, soy sauce & ketchup	Add carrots & potatoes, simmer covered 15 min	Skim scum & foam, continue cooking until vegetables tender	Dissolve curry roux in ladleful of liquid, stir in	Simmer uncovered, stirring frequently, 5–10 min until thick	Taste & adjust salt if needed	Serve with rice & fukujinzuke
1½ Tbsp neutral oil (for cooking)
2 cloves garlic, minced
1 tsp ginger, grated with juice
1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces, seasoned with freshly ground black pepper
950 ml chicken stock or broth
½ apple (170 g), grated
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp ketchup
2 carrots (190 g), cut into rolling wedges
3 Yukon gold potatoes (432 g), cut into quarters
1 package Japanese curry roux
8 servings cooked Japanese short-grain rice
fukujinzuke (Japanese red pickled vegetables), for garnish
salt to taste (if using unsalted homemade curry roux)

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