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Japanese · Dinner

Japanese Chicken Curry

Non-vegEasy

Diet: Non-veg · High-protein

Japanese Chicken Curry is a Japanese dish. Dissolve roux off the heat to prevent lumps.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Japanese Chicken Curry. The photograph includes rice and pickles not included in this recipe.
The photograph includes rice and pickles not included in this recipe. Representative photograph of Japanese Chicken Curry. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 20 ml neutral oil, 200 g onions, sliced, 600 g chicken thighs, cubed; cook onions for 8 minutes. Add chicken and stir for 5 minutes.

Simmer · About 20 min

  1. Add 400 g potatoes, cubed, 200 g carrots, sliced, 750 ml water; cover and simmer for 20 minutes until vegetables are tender and chicken reaches 74°C / 165°F.

    Check: Look for this result: vegetables are tender and chicken reaches 74°C / 165°F.

Thicken · About 5 min

  1. Turn off heat. Dissolve 100 g Japanese curry roux blocks in the hot liquid; simmer gently for 5 minutes, stirring.

Tips

  • Dissolve roux off the heat to prevent lumps.
  • Judge Japanese Chicken Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Japanese Chicken Curry takes to cook.

Substitutions

  • Use a mild curry roux; check the package for meat and allergens.

Storage

  • Get perishable Japanese Chicken Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Japanese Chicken Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Japanese Chicken Curry to 74°C / 165°F, stirring or turning it for even heating. When Japanese Chicken Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Japanese Chicken Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Japanese Chicken Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Japanese Chicken Curry one day ahead. For Japanese Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Japanese Chicken Curry on the day of serving.

FAQ

What matters most when making Japanese Chicken Curry?

Dissolve roux off the heat to prevent lumps.

What can I substitute in Japanese Chicken Curry?

Use a mild curry roux; check the package for meat and allergens.

Can I prepare Japanese Chicken Curry ahead?

Prepare the measured ingredients for Japanese Chicken Curry one day ahead. For Japanese Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Japanese Chicken Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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