Description
A delicious and easy recipe for Japanese chicken curry that you’ll love making at home. This comforting dish features tender chicken thighs, vegetables, and aromatic Japanese curry powder for a mild, sweet flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 3 tbsp Japanese curry powder
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp cooking oil
Instructions
- Prep Ingredients: Chop onion, carrots, and potatoes into bite-sized pieces. Mince garlic and grate ginger for maximum flavor release.
- Build the Base: Heat oil in large pot over medium heat. Sauté onions with garlic and ginger until translucent, about 5 minutes.
- Brown the Chicken: Add chicken thighs to pot and cook until browned on all sides, approximately 7 minutes for optimal flavor development.
- Add Vegetables: Stir in carrots and potatoes, then pour in chicken broth and soy sauce. Bring mixture to a gentle simmer.
- Season and Simmer: Sprinkle curry powder while stirring continuously. Simmer uncovered for 20 minutes until chicken is cooked through and vegetables are fork-tender.
- Serve: Serve over steamed rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
- Use chicken thighs instead of breasts for more flavor and moisture – they won’t dry out during the simmering process
- Toast the curry powder for 30 seconds before adding liquid to enhance its aromatic qualities and depth
- Let the curry rest for 10 minutes after cooking to allow flavors to meld and sauce to thicken naturally
- Make it a day ahead – Japanese curry tastes even better after overnight refrigeration as flavors develop further
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Japanese chicken curry, recipe, homemade, cooking, food, easy recipe, comfort food, Asian cuisine