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<span class=links><a href=/cookbook/></a> > <a href=/cookbook/recipies/>Recipies</a> > Japanese Chicken Curry</span></div><div class=progress><div class=wrapper><nav id=TableOfContents><ul><li><a href=#ingredients>Ingredients</a></li><li><a href=#instructions>Instructions</a><ul><li><a href=#prep>Prep</a></li><li><a href=#start-cooking>Start cooking</a></li><li><a href=#to-season-the-curry>To Season the Curry</a></li></ul></li></ul></nav></div></div></div></div><div id=head-tags><div class=tags><a class=tag-link href=/tags/curry>Curry</a>
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<a class=tag-link href=/tags/japanese>Japanese</a>
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<a class=tag-link href=/tags/chicken>Chicken</a></div></div><div id=body-inner><h1>Japanese Chicken Curry</h1><h2 id=ingredients>Ingredients</h2><ul><li><input disabled type=checkbox> 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)</li><li><input disabled type=checkbox> kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> freshly ground black pepper</li><li><input disabled type=checkbox> 2 carrots</li><li><input disabled type=checkbox> 2 onions</li><li><input disabled type=checkbox> 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)</li><li><input disabled type=checkbox> 1/2 Tbsp ginger (grated)</li><li><input disabled type=checkbox> 2 cloves garlic</li><li><input disabled type=checkbox> 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)</li><li><input disabled type=checkbox> 4 cups <a href=https://www.justonecookbook.com/homemade-chicken-stock/>chicken stock/broth</a> (if you’re careful with sodium intake, you can use <strong>water only</strong>, or use <strong>half stock + half water</strong>)</li><li><input disabled type=checkbox> 1 apple (I used fuji apple; use as much as you like to add sweetness)</li><li><input disabled type=checkbox> 1 Tbsp honey</li><li><input disabled type=checkbox> 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> 1 package <a href=https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/>Japanese curry roux</a> (7-8 oz or 200-230 g; or use all of my <a href=https://www.justonecookbook.com/how-to-make-curry-roux/>homemade curry roux</a>)</li><li><input disabled type=checkbox> 1 1/2 Tbsp <a href=https://www.justonecookbook.com/soy-sauce/>soy sauce</a></li><li><input disabled type=checkbox> 1 Tbsp ketchup</li></ul><h2 id=instructions>Instructions</h2><h3 id=prep>Prep</h3><p>Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.</p><ul><li>Peel and cut the carrot in rolling wedges (<a href=https://www.justonecookbook.com/rangiri/>Rangiri</a>) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.</li><li>Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.</li><li>Grate the ginger and crush the garlic.</li></ul><h3 id=start-cooking>Start cooking</h3><ul><li>Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.</li><li>Add the ginger and garlic.</li><li>Add the chicken and cook until it’s no longer pink.</li><li>Add the carrot and mix well to coat with oil.</li><li>Add the chicken broth and bring it to a boil. Chicken broth contains a
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different amount of salt. If you’re careful with sodium intake or not sure if your chicken stock is too salty, you can use <strong>water only</strong>, or use <strong>half stock + half water</strong>. You can always add salt at the end of cooking.</li><li>Once boiling, using a <a href=https://amzn.to/2KxVavi>fine-mesh strainer</a>, <a href=https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/>skim the scrum and fat</a> from the surface of the broth.</li><li>Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using <a href=https://amzn.to/3szp2se>this grater</a> and love it.</li><li>Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.</li><li>Add the potatoes and cook until the potatoes are tender, about 15 minutes.</li><li>Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.</li><li>If you’re using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.</li><li>Add the roux mixture back into the soup and stir to combine.</li></ul><h3 id=to-season-the-curry>To Season the Curry</h3><ul><li>Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.</li></ul><footer class=footline></footer></div></div><div id=navigation><a class="nav nav-prev" href=/cookbook/recipies/instant-pot-pinto-beans/ title="Instant Pot Pinto Beans"><i class="fa fa-chevron-left"></i></a>
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