0 from 12 votes
Japanese Curry Recipe
This Japanese-style curry recipe is delicious and comforting, with chicken, root vegetables, apple, and miso simmered until thickened, served with rice.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 592 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 tablespoon vegetable oil
- 1 pound chicken thighs chopped (or use chicken breast, or a mix)
- salt and pepper to taste
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 pound yellow potato peeled and chopped
- 3 cloves garlic chopped
- 1 tablespoon minced ginger
- 1 Small apple peeled and grated
- 5 tablespoons curry powder divided
- 1 tablespoon garam masala
- 6 cups chicken stock
- 2 tablespoons soy sauce or more to taste
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ cup red miso or use white miso, to your preference
- cooked white rice for serving
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken thighs with salt and pepper and cook for 3-4 minutes, or until mostly cooked through. Remove the chicken and set aside.
- Add the onion and carrot. Cook for 3-4 minutes to sweat the onions.
- Add the garlic and ginger and cook for 1 minute, or until the garlic blooms.
- Stir in 2 tablespoons of the curry powder and garam masala. Cook for 30 seconds to bloom the spices.
- Add the potato, grated apple, and chicken stock, and soy sauce. Bring to a boil. Reduce the heat and simmer for 20 minutes.
- Melt the butter in a pan over medium heat. Add the flour and stir to form a roux. Stir for 5 minutes to cook off the flour.
- Stir in the remaining curry powder, 1 cup of simmering liquid from the curry pot, along with the miso. Simmer for 1 minute.
- Pour the roux mixture from the pan into the curry pot, along with the reserved chicken, and simmer another 20 minutes to flavor and thicken, and cook the chicken through.
- Serve over rice and enjoy!
Cup of Yum
Notes
- Popularly served with Japanese Curry Condiments – fukujin-zuke or rakkyo.
Nutrition Information
Calories
592kcal
(30%)
Carbohydrates
58g
(19%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
141mg
(47%)
Sodium
1637mg
(68%)
Potassium
1476mg
(42%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
2965IU
(59%)
Vitamin C
30mg
(33%)
Calcium
104mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 592
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 58g | 19% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 141mg | 47% |
| Sodium | 1637mg | 68% |
| Potassium | 1476mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 2965IU | 59% |
| Vitamin C | 30mg | 33% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.