Japanese Curry
User Reviews
5
Japanese Curry
Description
This Japanese Curry recipe combines bite-sized chicken thigh pieces with chunky vegetables including potatoes, carrots, and onion wedges, creating a rich and filling stew. The broth is infused with flavors from sauteed garlic and onions, then enhanced by grated apple and honey to add a subtle sweetness that balances the savory curry. The use of a prepackaged curry sauce mix ensures the sauce develops a smooth, medium-hot flavor.
The method involves simmering the ingredients until the potatoes and carrots are tender, then gradually dissolving the curry mix into the broth to form a thick, glossy sauce. This slow simmer allows the flavors to meld while creating a comforting texture in the sauce. The black pepper and kosher salt season the dish to taste.
The finished curry is generously ladled onto steamed white rice, making a classic Japanese comfort meal that is filling and flavorful. The dish can be served as a main course suitable for lunch or dinner.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 onion cut into thick wedges, yellow
- 2 cloves garlic , minced
- 1 pound chicken thigh cut into bite sized pieces, boneless, skinless
- 2 carrot cut into thick wedges
- 4 cups chicken broth
- 1 apple , peeled and grated
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 2 potato cut into 1 1/2 inch chunks, soaked for 15 minutes
- 1 packet curry sauce mix Medium Hot, 8.4 ounces, S&B Golden
Instructions
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
- Add the garlic, cook until fragrant, about 30 seconds.
- Add the chicken and cook until the chicken is opaque.
- Stir in the carrots and chicken broth.
- Bring the broth to boil and skim the scrum and fat from the surface of the broth.
- Add grated apple, honey, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
- Add the curry, 1-2 blocks at a time, in a ladle and slowly let it dissolve with spoon until completely incorporated. Stir.
- Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve the curry with white rice on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 2166mg | 90% |
| Potassium | 1007mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 5196IU | 104% |
| Vitamin C | 29mg | 32% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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