Japanese Chicken Curry From Scratch
User Reviews
4.7
243 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Chicken Curry From Scratch
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Curry rice is the ultimate comfort food in Japan, and I've spent decades perfecting this from-scratch Japanese Chicken Curry recipe that you can make without curry cubes.
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Ingredients
- 1 tablespoon vegetable oil
- 800 grams boneless skin-on chicken thighs (cut into large bite-size pieces)
- 30 grams ginger (grated)
- 20 grams garlic (grated)
- ¼ cup water
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- 600 grams onions (2 large minced)
- 70 grams carrot (grated)
- 24 grams Japanese curry powder (~3 tablespoons)
- 4 cups vegetable stock
- 1 banana
- 400 grams potatoes
- 300 grams carrots
- 1 bay leaf
- 1 star anise
- 2 tablespoons soy sauce
- 1 tablespoon chunou sauce
- 1 tablespoon tomato paste
- 2 teaspoons cocoa powder
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Instructions
- Add 1 teaspoon salt and ⅛ teaspoon baking soda to ¼ cup water and mix until dissolved.
- Add 1 tablespoon vegetable oil to a heavy-bottomed pot such as a Dutch oven and heat over medium-high heat until the oil is shimmering (but not smoking).
- Add 800 grams boneless skin-on chicken thighs in a single layer with the skin-side down and fry undisturbed until the skin is browned and crisp (about 3 minutes). Flip the chicken over and brown the second side.
- When the chicken is browned on both sides, remove it from the pan and add grated 30 grams ginger and 20 grams garlic. Saute until you have a thick layer of brown fond on the bottom of the pot and the mixture is caramelized.
- Add 600 grams onions along with the baking soda solution and quickly stir to coat the onions evenly with the mixture. Cover the pot with a lid and reduce the heat to low, allowing the onions to steam for 10 minutes.
- Remove the lid and turn up the heat to medium-high, boiling the mixture until very little liquid is left.
- Add the grated 70 grams carrot and fry the mixture by stirring, then spreading the vegetables into an even layer and then stirring again until the onions are fully caramelized and the mixture is cinnamon brown.
- Add 24 grams Japanese Curry Powder and stir until it is very fragrant (about 1 minute). Be careful not to burn it.
- Add the4 cups vegetable stock and 1 banana, and then use a stick blender to puree the mixture until smooth.
- Now, you want to return the chicken to the pot with 400 grams potatoes, 300 grams carrots, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 1 bay leaf, 1 star anise, and 2 teaspoons cocoa powder.
- Adjust the heat to maintain a gentle simmer, and then let this cook until the carrots and potatoes are tender (about 1 hour). You'll want to mix the curry every 10 minutes to ensure it is not burning to the bottom of the pot.
- The Japanese curry is done when the vegetables and chicken are tender, and the sauce is like a thick gravy. Taste the curry and adjust the seasonings with salt and cayenne pepper to taste. If you like a looser curry, add water or stock to thin it out.
- To make Japanese curry rice, just serve your homemade chicken curry over Japanese short-grain rice.
Notes
- The banana in this recipe needs to be firm ripe; if an overripe banana is used, it can make the curry taste too much of banana. If your banana is starting to turn black, better to save that one for Banana Bread. If you're not sure, you can substitute a sweet grated apple. Try to use one that's not too tart.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
40g
(13%)
Protein
27g
(54%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
131mg
(44%)
Sodium
1587mg
(66%)
Potassium
1134mg
(32%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
10840IU
(217%)
Vitamin C
29mg
(32%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 1587mg | 66% |
| Potassium | 1134mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 10840IU | 217% |
| Vitamin C | 29mg | 32% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
243 reviews
Excellent
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