Japanese-style Chicken Curry with Rice Creamy and Savory Japanese Chicken Curry with Fluffy Steamed Rice Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons vegetable oil 1 large onion, thinly sliced 2 carrots, peeled and sliced 2 medium potatoes, peeled and cubed 3 cups water or chicken broth 1 apple, grated 1/2 cup frozen peas (optional) 1 package (100g) Japanese curry roux (mild or medium) 3 cups cooked Japanese short-grain rice Directions: Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside. In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes. Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally. Return the chicken to the pot and pour in water or chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender. Stir in the grated apple for natural sweetness. Break the curry roux into pieces and add to the pot, stirring gently until the sauce thickens. Add peas if using, and cook for an additional 5 minutes. Serve the curry hot over steamed Japanese rice. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 450 kcal per serving | Servings: 4 servings #japanesecurry #chickencurry #comfortfood #asiancuisine #homecooking #riceandcurry #currylover #easyrecipes #weeknightdinner #savorymeals #japaneserecipe #homemadecurry #mildcurry #currysauce #comfortmeal #onepotmeal #familydinner #cozymeals #quickrecipes #delicious Warm up your dinner table with this creamy and savory Japanese-style Chicken Curry served over fluffy rice! Perfect comfort food for any day.

Chicken Thigh Curry Rich and Spiced Chicken Thigh Curry Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk Salt and pepper to taste Fresh cilantro, chopped (for garnish) Cooked basmati rice or naan, for serving Directions: Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices. Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine. Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.

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. 🧡