<spanclass=links><ahref=/cookbook/></a> > <ahref=/cookbook/posts/>Posts</a> > Japanese chicken Curry</span></div><divclass=progress><divclass=wrapper><navid=TableOfContents><ul><li><ahref=#ingredients>Ingredients</a></li><li><ahref=#steps>Steps</a><ul><li><ahref=#prep>Prep</a></li><li><ahref=#start-cooking>Start cooking</a></li><li><ahref=#to-season-the-curry>To Season the Curry</a></li></ul></li></ul></nav></div></div></div></div><divid=head-tags><divclass=tags><aclass=tag-linkhref=/tags/curry>curry</a>
<aclass=tag-linkhref=/tags/japanese>japanese</a>
<aclass=tag-linkhref=/tags/chicken>chicken</a></div></div><divid=body-inner><h1>Japanese chicken Curry</h1><h2id=ingredients>Ingredients</h2><ul><li><inputdisabledtype=checkbox> 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)</li><li><inputdisabledtype=checkbox> kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><inputdisabledtype=checkbox> freshly ground black pepper</li><li><inputdisabledtype=checkbox> 2 carrots</li><li><inputdisabledtype=checkbox> 2 onions</li><li><inputdisabledtype=checkbox> 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)</li><li><inputdisabledtype=checkbox> ½ Tbsp ginger (grated)</li><li><inputdisabledtype=checkbox> 2 cloves garlic</li><li><inputdisabledtype=checkbox> 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)</li><li><inputdisabledtype=checkbox> 4 cups <ahref=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><inputdisabledtype=checkbox> 1 apple (I used fuji apple; use as much as you like to add sweetness)</li><li><inputdisabledtype=checkbox> 1 Tbsp honey</li><li><inputdisabledtype=checkbox> ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><inputdisabledtype=checkbox> 1 package <ahref=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 <ahref=https://www.justonecookbook.com/how-to-make-curry-roux/>homemade curry roux</a>)</li><li><inputdisabledtype=checkbox> 1 ½ Tbsp <ahref=https://www.justonecookbook.com/soy-sauce/>soy sauce</a></li><li><inputdisabledtype=checkbox> 1 Tbsp ketchup</li></ul><h2id=steps>Steps</h2><h3id=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><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg></p><p>Peel and cut the carrot in rolling wedges (<ahref=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.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg></p><p>Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg></p><p>Grate the ginger and crush the garlic.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg></p><h3id=start-cooking>Start cooking</h3><ul><li><p>Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpgalt=https://v1.nitrocd
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.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg></p></li><li><p>Once boiling, using a <ahref=https://amzn.to/2KxVavi>fine-mesh strainer</a>,<ahref=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.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg></p></li><li><p>Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using <ahref=https://amzn.to/3szp2se>this grater</a> and love it.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg></p></li><li><p>Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg></p></li><li><p>Add the potatoes and cook until the potatoes are tender, about 15 minutes.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg></p></li><li><p>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.</p></li><li><p>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.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg></p></li><li><p>Add the roux mixture back into the soup and stir to combine.</p><p><imgsrc=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpgalt=https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg></p></li></ul><h3id=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><footerclass=footline></footer></div></div><divid=navigation><aclass="nav nav-prev"href=/cookbook/posts/instant-pot-pinto-beans/title="Instant Pot Pinto Beans"><iclass="fa fa-chevron-left"></i></a>
