--- title: "Japanese chicken Curry" date: 2022-06-27T12:59:10-07:00 draft: false tags: [curry, japanese, chicken] --- ## Ingredients - [ ] 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) - [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt) - [ ] freshly ground black pepper - [ ] 2 carrots - [ ] 2 onions - [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) - [ ] ½ Tbsp ginger (grated) - [ ] 2 cloves garlic - [ ] 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) - [ ] 4 cups [chicken stock/broth](https://www.justonecookbook.com/homemade-chicken-stock/) (if you're careful with sodium intake, you can use **water only**, or use **half stock + half water**) - [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness) - [ ] 1 Tbsp honey - [ ] ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) - [ ] 1 package [Japanese curry roux](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/)) - [ ] 1 ½ Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/) - [ ] 1 Tbsp ketchup ## Steps ### Prep Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg) Peel and cut the carrot in rolling wedges ([Rangiri](https://www.justonecookbook.com/rangiri/)) 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. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg) Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg) Grate the ginger and crush the garlic. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg) ### Start cooking - Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg) - Add the ginger and garlic. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg) - Add the chicken and cook until it's no longer pink. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg) - Add the carrot and mix well to coat with oil. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg) - Add the chicken broth and bring it to a boil. Chicken broth contains a different amount of salt. If you're careful with sodium intake or not sure if your chicken stock is too salty, you can use **water only**, or use **half stock + half water**. You can always add salt at the end of cooking. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg) - Once boiling, using a [fine-mesh strainer](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) from the surface of the broth. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg) - Peel the apple and grate it (use as much as you like to add sweetness). I've been using [this grater](https://amzn.to/3szp2se) and love it. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg) - Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg) - Add the potatoes and cook until the potatoes are tender, about 15 minutes. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg) - 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. - 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. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg) - Add the roux mixture back into the soup and stir to combine. ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg) ### To Season the Curry - 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.