Japanese Curry with Chicken and Vegetables
This comforting Japanese curry features tender chicken and a medley of vegetables simmered in a rich, savory, and slightly sweet curry sauce. It's a classic family-friendly meal, perfect served over steamed rice.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 645 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and cut into 1/2-inch (1.3 cm) pieces
- 2 pcspotato, peeled and cut into 1-inch (2.5 cm) pieces
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 1 tbspvegetable oil
- 3 cupwater
- 100 gJapanese curry roux block, medium hot
for serving
- 4 cupsteamed rice, cooked
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
About 7 min
Cook’s note: Don't overcrowd the pot; cook in batches if necessary to ensure even browning.
- 3
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
About 5 min
- 4
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the carrots and potatoes to the pot and stir to combine with the onion mixture.
- 6
Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
About 15 min
Cook’s note: Ensure the vegetables are submerged in water.
- 7
Return the cooked chicken to the pot.
- 8
Break the Japanese curry roux block into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the sauce thickens, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to prevent the roux from sticking to the bottom of the pot.
- 9
Serve the Japanese curry hot over steamed rice.
Cook’s note: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.
Per serving
Nutrition
- Calories
- 645.3kcal
- Protein
- 37.4g
- Carbs
- 83.7g
- Fat
- 16.9g
- Fibre
- 4.8g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.
More recipes
All recipesmain course
Vegan Bibimbap with Gochujang
This vibrant and nutritious vegan bibimbap features a colorful array of seasoned vegetables, savory marinated tofu, and a spicy gochujang sauce, all served over warm rice. It's a satisfying and customizable meal that offers a delightful balance of flavors and textures in every bite.
1 hr 15 min 533 kcalmain course
Stargazy Pie
Stargazy Pie is a traditional Cornish dish featuring whole pilchards (or sardines) baked into a pastry crust, with their heads peeking out of the top. This savory pie combines flaky pastry with a creamy filling of fish, bacon, and hard-boiled eggs, offering a unique and hearty meal.
1 hr 25 minmain course
Faisan Aux Choux (Pheasant With Cabbage)
A rustic French dish featuring a whole pheasant braised with savoy cabbage, smoky bacon, and aromatic vegetables. Slow cooking makes the pheasant incredibly tender and infuses the cabbage with rich, savory flavors. It's a hearty and elegant main course, perfect for a cool evening.
2 hr 30 minmain course
Kebapche
A classic Bulgarian grilled sausage made from a simple mixture of minced pork and beef. Seasoned with cumin and black pepper, these are traditionally cooked on a grill and are perfect for a summer barbecue or simple weeknight dinner.
57 min 554 kcalmain course
Izgara Köfteler (Grilled Meatballs)
These grilled Turkish meatballs are a staple, offering a delightful blend of savory spices and tender ground meat. They are perfect for a main course, served alongside fresh vegetables or rice. The simple preparation allows the rich flavors to shine through.
1 hr 10 min 413 kcalsoup
Mercimek Corba
This comforting Turkish lentil soup is a staple, known for its vibrant color and rich, earthy flavor. Made with red lentils, vegetables, and a simple spice blend, it's both nourishing and satisfying. A squeeze of fresh lemon and a drizzle of chili-infused oil elevate this classic dish.
45 min 328 kcalside dish
Cucumber Raita
This vibrant Indian Cucumber Raita is a cooling and creamy yogurt-based condiment, perfect for balancing the heat of spicy curries or as a refreshing side dish. Finely grated cucumber and aromatic fresh herbs are swirled into plain yogurt, seasoned with a touch of cumin and black salt, offering a delightful contrast of textures and flavors.
30 min 109 kcal