Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots, and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-keep for your family meal.

PRINT RECIPE ▶ https://www.justonecookbook.co....m/simple-chicken-cur

INGREDIENTS

1 ½ lb (680 g) boneless, skinless chicken thighs (you can also use beef, pork, seafood, tofu, mushrooms, or more vegetables)
¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (lightly season or skip if you're using a store-bought curry roux)
freshly ground black pepper
2 carrots (6.7 oz, 190 g)
2 onions (large; 1.5 lb, 670 g)
3 Yukon gold potatoes (15 oz, 432 g; you can use 2 russet potatoes but they tend to disintegrate into the broth after cooking; to keep the potato shape, use Yukon gold potatoes)
1 knob ginger (you will need 1 tsp grated ginger)
2 cloves garlic
½ apple (6 oz, 170 g; I use one whole lunchbox fuji apple)
1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking)

For the Curry
4 cups (960 ml) chicken stock/broth (if you're using a store-bought curry roux and worry about too much salt, use water only or half stock + half water)
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp ketchup
1 package Japanese curry roux (7-8 oz or 200-230 g; In this recipe, I used 6-7 cubes of my homemade curry roux; see my video https://www.youtube.com/watch?v=qCRa3UTlhBc)
2-4 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for homemade curry roux only; taste and add salt to your liking as each brand of chicken stock varies in saltiness; skip if you're using a store-bought curry roux)

For Serving
8 serving cooked Japanese short-grain rice
fukujinzuke (red pickled daikon)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.co....m/simple-chicken-cur

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How to Make Japanese Chicken Curry (Recipe) チキンカレーの作り方 (レシピ)