Recipe: Japanese Chicken Curry

This dish takes time. It’s a labor of love and it’s worth making in bulk due to the large scale process. It can be frozen and it can also be halved if you’d just prefer to make less. Japanese curry is not hot like Indian or Thai curries and instead is made with a roux and has a thick, stew-like texture to it.

Japanese Chicken Curry

AuthorMab

Yields8 Servings

Ingredients
Roux
 3 tbsp butter
 4 tbsp flour
 2 tbsp curry powder
Stew
 1 lb chicken thighs, cut into rough 1" pieces
 4 medium potatoes, diced
 3 carrots, diced
 2 onions, diced
 3 cloves garlic, minced
 2 inches fresh ginger, grated
 250 ml chicken stock
 1 tsp hondashi powder
 3 tbsp garam masala
 750 ml water
 2 tbsp soy sauce

Directions
1

Make the roux: In a small sauce pan, melt the butter and add to that the flour and cook the mixture over low heat, stirring constantly, until it becomes a light brown in color (about 10-15 minutes).

2

Once browned add the garam masala (and any other spices you would like) to the butter-flour mixture and cook through for about a minute. Set aside.

3

Make the stew: Heat a large pot over medium heat with a small amount of butter or oil and some salt then add the onions to the pot, cooking on a low-medium heat for 10-15 minutes until they begin to brown through.

4

Add the ginger, garlic, and any other spices you want to use then to this add the chicken, carrots, and potatoes and allow to brown for 5-6 minutes.

5

Once the meat and vegetables have browned add the water, stock, and hon dashi and simmer for 20 minutes.

6

Add the roux to the stew and allow to cook for another 15-20 minutes until the potatoes are tender and the stew has thickened. Season with salt and pepper and serve over rice.

Ingredients

Ingredients
Roux
 3 tbsp butter
 4 tbsp flour
 2 tbsp curry powder
Stew
 1 lb chicken thighs, cut into rough 1" pieces
 4 medium potatoes, diced
 3 carrots, diced
 2 onions, diced
 3 cloves garlic, minced
 2 inches fresh ginger, grated
 250 ml chicken stock
 1 tsp hondashi powder
 3 tbsp garam masala
 750 ml water
 2 tbsp soy sauce

Directions

Directions
1

Make the roux: In a small sauce pan, melt the butter and add to that the flour and cook the mixture over low heat, stirring constantly, until it becomes a light brown in color (about 10-15 minutes).

2

Once browned add the garam masala (and any other spices you would like) to the butter-flour mixture and cook through for about a minute. Set aside.

3

Make the stew: Heat a large pot over medium heat with a small amount of butter or oil and some salt then add the onions to the pot, cooking on a low-medium heat for 10-15 minutes until they begin to brown through.

4

Add the ginger, garlic, and any other spices you want to use then to this add the chicken, carrots, and potatoes and allow to brown for 5-6 minutes.

5

Once the meat and vegetables have browned add the water, stock, and hon dashi and simmer for 20 minutes.

6

Add the roux to the stew and allow to cook for another 15-20 minutes until the potatoes are tender and the stew has thickened. Season with salt and pepper and serve over rice.

Japanese Chicken Curry

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