Hearty Japanese Chicken Curry

This Japanese chicken curry brings warmth and comfort to your table. Tender chicken and vegetables simmer in a rich, flavourful sauce. A truly satisfying meal perfect for a cosy evening in.

Dinner
Cosy Cook Verified
Chicken
Gluten-free
Dairy-free
Soy free

Kitchen craft & tools

  • A sturdy, protective surface for all your dicing, slicing, and ingredient prep.
    Chopping Board
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Multi-sided tool for shredding cheese, vegetables, or fine-zesting citrus.
    Grater
  • Deep-bowled spoon for serving liquid-heavy meals like stews and soups.
    Ladle
  • Quickly removes skins from vegetables like carrots and potatoes.
    Peeler
  • Flat, sturdy tool for flipping, lifting, and turning food on the heat.
    Spatula
  • Flat, open pan designed for searing meats, browning veg, and shallow frying.
    Frying Pan
  • Standardized volume units for consistent dry and wet ingredient portions.
    Measuring Cups
  • Clear vessel with markings for pouring exact liquid measurements.
    Measuring Jug
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Automated pot that ensures perfectly fluffy rice with a simple switch.
    Rice Cooker
  • Deep, sloped pan perfect for high-heat stir-frying and tossing ingredients.
    Wok

Quick info

Prep 20m
Cook 50m
Temp —
Servings 8
DifficultyModerate
Hearty Japanese Chicken Curry

Ingredients

  • 2Onion cut into wedges(Produce)
  • 2carrots cut into small wedges(Produce)
  • 3White Potatos cubed(Produce)
  • 1 tspGinger grated(Produce)
  • 2Garlic cloves crushed(Produce)
  • 1apples grated(Produce)
  • 700 gChicken Thighs diced(Meat)
  • Black Pepper(Herbs & Spices)
  • 1 TbspOlive Oil(Pantry)
  • 4 cupsChicken Stock(Pantry)
  • 1 Tbsphoney(Pantry)
  • 1 TbspSoy Sauce (or Coconut Aminos for GF/SF)(Pantry)
  • 1 TbspTomato Sauce(Pantry)
  • 1Japanese curry roux packet (200–230g)(Pantry)
  • 8 cupWhite Rice(Pantry)

Instructions

Heat oil in a large frypan or wok over medium heat. Add the onion.
Sauté onions for 5 minutes until tender and translucent. Stir occasionally to achieve a golden colour.
Stir in minced garlic and grated ginger.
Add chicken; cook until no longer pink. Stir often. Reduce heat if onions brown too quickly.
Pour in the chicken stock.
Add grated apple, honey, soy sauce (or GF alternative), and ketchup.
Stir in carrots and potatoes. The broth should just cover them.
Cover and simmer on medium-low heat for 15 minutes. Stir occasionally.
Turn off heat. Dissolve 1-2 curry roux cubes in a ladle of liquid; stir into pot. Repeat with remaining cubes.
Simmer uncovered on medium-low heat for 5-10 minutes, stirring often, until thick. Add water if too thick. Stir thoroughly to prevent burning.
Serve hot with steamed short-grain rice.