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Japanese Curry Recipe
Tender potatoes, carrots and chicken make this easy Japanese curry recipe a satisfying meal. Deeply savory, slightly sweet and so delish!
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
6
(about 10 cups curry)
Calories:
447 kcal
Course:
Main Course, Dinner
Cuisine:
Asian, Japanese
Ingredients
- brown rice for serving, see Instant Pot Brown Rice, prepared
- 2 tablespoons canola oil divided, or grapeseed oil
- 1 ½ pounds chicken thighs cut into bite-sized pieces, boneless, skinless
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper ground
- 1 yellow onion cut into 1-inch thick chunks, large
- 1 teaspoon ginger grated fresh
- 4 cloves garlic minced (about 4 teaspoons)
- 4 carrot peeled and cut diagonally into 1/2-inch slices, medium
- 4 potato peeled and cut into 2-inch chunks, Yukon gold variety
- 1 Fuji apple washed and grated (peeling is optional; about 1 cup once grated)
- 4 cups mushroom broth
- 1 tablespoon soy sauce low-sodium
- 1 cup peas frozen
For the Curry Roux:
- 1 tablespoon cumin ground
- 2 teaspoons ground coriander
- 1 ½ teaspoons Turmeric ground
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ⅛ teaspoon ground nutmeg
- 2 tablespoons canola oil or grapeseed oil
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 tablespoons honey
Instructions
- In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it’s mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.
- To the now empty pot, add 1 tablespoon oil and the onion. Sauté stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
- Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.
- Meanwhile, make the curry roux: In a small bowl stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.
- In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.
- Stir in the spices and continue cooking and stirring for 1 minute more.
- Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.
- Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.
- Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.
Cup of Yum
Notes
- * I used the Pacific Foods brand of mushroom broth.
- For a spicy or slightly spicy curry, add 1/4 to 1/2 teaspoon cayenne powder to your spice mixture.
- See JustOneCookbook.com for an authentic Japanese curry recipe using packaged curry roux cubes.
- TO STORE: Refrigerate curry in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1 (of 6)
Calories
447kcal
(22%)
Carbohydrates
47g
(16%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
108mg
(36%)
Potassium
1243mg
(26%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
7110IU
(142%)
Vitamin C
39mg
(43%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 (about 10 cups curry)
Amount Per Serving
Calories 447
% Daily Value*
| Serving | 1 (of 6) | |
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Potassium | 1243mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 7110IU | 142% |
| Vitamin C | 39mg | 43% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.