Japanese Chicken Curry

Japanese Chicken Curry Recipe

We are a family of curry lovers. It features at least once, if not twice, a week in various forms. It’s a real people pleaser and one which everyone eats, which makes curry everyone’s best friend. I have been wanting to try a homemade Japanese Chicken Curry for ages, but just not found the time. But, bloody hell, I’m glad I bothered, as this is now Curry of the Year 2019 in the Lucy Loves household.

A Japanese Chicken Curry is basically chicken and vegetables cooked in what tastes like a Katsu chicken curry sauce. I have, in the past, when time is tight and inclination low, used the shop bought Japanese golden curry cubes. Well they are now redundant, because this recipe is worryingly easy. On the table in less than 40 minutes, this homemade, wholesome supper dish is a total winner. The chicken is bolstered with some potatoes, carrots and peas if you like. George is of the strange breed of people who don’t like peas, so I left them, but they would add lovely colour and sweetness to this curry. Thank you to Errens Kitchen for tempting me away from shop bought Japanese curry sauce forever.

This Japanese Chicken Curry is a huge bowl of warmth, flavour and comfort. It’s just the sort of food we all need to be eating to keep our spirits up in our busy stressful lives.

As always, just a few ingredients and most of them you’ll already have to hand. I love chicken thighs, the meat is so tender and juicy, but if you prefer chicken breast, then do use that.

Make a start by heating two tablespoons of oil in a large frying pan over a high heat. Add the chopped chicken and cook until just starting to turn golden.

Place the browned chicken onto a plate. Add more oil to the pan if needed, turn the heat down a little, then add the sliced onions and garlic and cook until starting to soften and take on a little colour.

Tip in the flour, curry powder and garam masala. Stir well and cook for a minute.

Gradually pour in the chicken stock, stirring as you go, until you have a smooth sauce. Bring up to the simmer then season with the honey and soy.

Chop your potatoes into cubes and slice your carrots then add to the curry with the browned chicken.

Stir well then bring the whole lot up to the simmer.

Turn the heat down then put a lid on and cook for 20 to 25 minutes, or until the potatoes and carrots are tender and the chicken is cooked through. Put your rice on to cook now too.

My mouth is literally watering. Add the peas now, if you’re including them, and cook for a further minute. Serve your Japanese Chicken Curry in big bowlfuls with rice. Then have a second bowl.

It’s so good finding a new family friendly meal which we all love. This Japanese Curry is a total find and you will never have to buy another packet of golden curry sauce again. This dish is all your own *not very hard* work.

Lucy x

Japanese Chicken Curry Recipe

Serves a generous 4

You will just need a large pan with a lid

2 tablespoons oil

6 boneless chicken thighs, good sized ones, chopped into bite sized pieces

2 small or 1 large onion

3 cloves garlic, crushed, or a 1 1/2 heaped teaspoon of lazy garlic

2 tablespoons plain flour

1 tablespoon curry powder

2 teaspoons garam masala

500ml chicken stock

2 good sized carrots, peeled and sliced

2 potatoes, peeled and cubed

1 tablespoon honey

2 to 3 tablespoons soy sauce, to taste

Handful frozen peas, optional

Rice, to serve

Take your large pan and add a couple of tablespoons of oil. Heat over a high flame and once hot, add your chopped chicken and cook until just browned. Turn onto a plate and pop to one side.

Turn the heat down and add the chopped onions and garlic to the pan, adding more oil if needed, and cook for a couple of minutes until softened.

Stir in the flour, curry powder and garam masala and cook for a minute. Gradually add the hot stock, stirring well, until you have added it all and have a smooth sauce. Bring up to the simmer then season with the honey and soy, stir.

Add the chicken and the chopped carrots and potatoes, bring up to the simmer then put the lid on and cook for around 20 to 25 minutes or until the potatoes and carrots are tender.

Add the peas and cook for another minute, if you’re using. Ladle generously over rice, and devour whilst piping hot. Leftovers will keep in the fridge for reheating for 2 to 3 days.