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: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 6 (about 10 cups curry)
Ingredients
- Prepared brown rice for serving, see Instant Pot Brown Rice
- 2 tablespoons canola oil or grapeseed oil divided
- 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 large yellow onion cut into 1-inch thick chunks
- 1 teaspoon grated fresh ginger
- 4 cloves garlic minced (about 4 teaspoons)
- 4 medium carrots peeled and cut diagonally into 1/2-inch slices
- 4 Yukon gold potatoes peeled and cut into 2-inch chunks
- 1 Fuji apple washed and grated (peeling is optional; about 1 cup once grated)
- 4 cups mushroom broth*
- 1 tablespoon low-sodium soy sauce
- 1 cup frozen peas
For the Curry Roux:
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground turmeric
- 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.
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
Serving: 1 (of 6)Calories: 447kcalCarbohydrates: 47gProtein: 30gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgPotassium: 1243mgFiber: 7gSugar: 17gVitamin A: 7110IUVitamin C: 39mgCalcium: 122mgIron: 4mg
