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2025-05-22 22:49:08 -

Japanese Curry Chicken

Mild & Comforting Japanese Chicken Curry Stew

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 medium potatoes, peeled and chopped

2 carrots, sliced

1 large onion, sliced

3 cups water

1 tablespoon vegetable oil

1 apple, grated (Fuji or Honeycrisp works best)

1/2 tablespoon soy sauce

1/2 tablespoon Worcestershire sauce

For the Curry Roux:

3 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons curry powder

1 tablespoon garam masala

1 tablespoon ketchup

1/2 tablespoon honey

Pinch of cayenne pepper (optional)

Directions:

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until translucent.

Add chicken and cook until lightly browned on all sides.

Add carrots, potatoes, and grated apple. Stir for a couple of minutes.

Pour in the water, bring to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes, or until vegetables are tender.

While the stew simmers, prepare the curry roux in a separate pan: melt butter, then stir in flour and cook for 3–4 minutes until lightly browned. Add curry powder, garam masala, ketchup, honey, soy sauce, Worcestershire sauce, and cayenne pepper if using. Stir to make a thick paste.

Add the curry roux into the pot with the stew. Stir well to incorporate. Let simmer for an additional 10–15 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

Serve hot over steamed white rice.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 490 kcal | Servings: 4 servings

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This Japanese Curry Chicken is a warm hug in a bowl! Comforting, mildly spiced, and full of flavor. It’s perfect for those cozy nights in.

Japanese Curry Chicken Mild & Comforting Japanese Chicken Curry Stew Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 2 medium potatoes, peeled and chopped 2 carrots, sliced 1 large onion, sliced 3 cups water 1 tablespoon vegetable oil 1 apple, grated (Fuji or Honeycrisp works best) 1/2 tablespoon soy sauce 1/2 tablespoon Worcestershire sauce For the Curry Roux: 3 tablespoons butter 1/4 cup all-purpose flour 2 tablespoons curry powder 1 tablespoon garam masala 1 tablespoon ketchup 1/2 tablespoon honey Pinch of cayenne pepper (optional) Directions: In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until translucent. Add chicken and cook until lightly browned on all sides. Add carrots, potatoes, and grated apple. Stir for a couple of minutes. Pour in the water, bring to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes, or until vegetables are tender. While the stew simmers, prepare the curry roux in a separate pan: melt butter, then stir in flour and cook for 3–4 minutes until lightly browned. Add curry powder, garam masala, ketchup, honey, soy sauce, Worcestershire sauce, and cayenne pepper if using. Stir to make a thick paste. Add the curry roux into the pot with the stew. Stir well to incorporate. Let simmer for an additional 10–15 minutes until the sauce thickens and coats the chicken and vegetables beautifully. Serve hot over steamed white rice. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 490 kcal | Servings: 4 servings #japanesecurry #chickencurry #curryrecipe #comfortfood #homecooking #japanesestew #kare #japanesedinner #curryroux #easyjapaneserecipe #mildcurry #chickenstew #asiancomfortfood #riceandcurry #weeknightmeal #homemadecurry #flavorfulchicken #onepotdinner #heartymeals #japanesecuisine This Japanese Curry Chicken is a warm hug in a bowl! 🍛🍗 Comforting, mildly spiced, and full of flavor. It’s perfect for those cozy nights in. 🧡

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