Authentic Japanese Chicken Curry Delight
Experience the rich and balanced flavors of this authentic Japanese Chicken Curry. Packed with umami, this homemade dish combines tender chicken with a medley of aromatic spices and vegetables. Every spoonful offers a delightful blend of savory, sweet, tangy, and a hint of bitterness. Perfectly complemented by the rich taste of caramelized onions and the subtle sweetness of Asian pear or apple, this curry is made entirely from scratch and is gluten-free.
6
Servings
400
Calories
18
Ingredients
Ingredients
canola oil
2 tablespoons
boneless skinless chicken thighs
550 g (trimmed and chopped into large chunks)
large onions
2 (thinly sliced)
grated garlic
1/2 tablespoon (~2 large cloves)
grated ginger
1/2 tablespoon
Japanese curry powder
2 1/2 tablespoons
low sodium chicken broth
3 cups
large carrots
2 (cut into chunks)
red potatoes
2 large (cut into large chunks)
Japanese sweet potato
1 medium (peeled and cut into chunks)
Asian pear
1 small (peeled, cored, and grated)
tomato paste
1 tablespoon
cocoa powder
1 tablespoon
kosher salt
1 tablespoon
all-natural ketchup
2 tablespoons
Worcestershire sauce
2 teaspoons
butter
1 tablespoon
rice flour
1 tablespoon
Instructions
1
Heat the canola oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary. Allow the chicken to brown undisturbed for about 5 minutes, then turn to brown the other side. Remove the chicken from the pot with a slotted spoon and set aside.
2
Reduce the heat to medium-low and add the sliced onions to the pot. Stir to coat them with the oil and cook, stirring occasionally, for about 30 minutes until they are caramelized into a deep, rich paste.
3
Increase the heat to medium-high and add the grated garlic, ginger, and Japanese curry powder. Saute for 1-2 minutes until the mixture becomes highly fragrant.
4
Return the browned chicken to the pot. Add the chicken broth, carrots, red potatoes, sweet potato, grated Asian pear, tomato paste, cocoa powder, and salt to the pot.
5
Bring the curry mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover, and allow it to cook for 35 minutes until all ingredients are tender and flavors melded.
6
In a small saucepan, melt the butter over medium-low heat. Add the rice flour and cook, stirring continually with a spatula, until the roux reaches a light brown color. Stir this roux into the curry to thicken it.
7
Taste the curry and adjust the salt if necessary. Serve the curry hot with a side of freshly steamed rice.
Nutrition Information
42g
Carbs
27g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Japanese Chicken Curry Delight?
It is a rich and balanced homemade Japanese curry packed with umami, tender chicken, and a medley of aromatic spices and vegetables.
What are the primary flavors of this curry?
The curry offers a delightful blend of savory, sweet, and tangy flavors with a hint of bitterness and rich umami.
Is this Japanese Chicken Curry gluten-free?
Yes, this recipe is made entirely from scratch using rice flour for the roux, making it completely gluten-free.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of chicken is used in this recipe?
The recipe calls for 550 grams of boneless skinless chicken thighs, trimmed and chopped into large chunks.
How do you brown the chicken?
Heat canola oil in a large Dutch oven and cook the chicken in a single layer for about 5 minutes undisturbed before turning to brown the other side.
How long does it take to caramelize the onions?
The onions should be cooked over medium-low heat for about 30 minutes until they are caramelized into a deep, rich paste.
What aromatics are added after the onions are caramelized?
Grated garlic, grated ginger, and Japanese curry powder are added and sautéed for 1-2 minutes until fragrant.
What vegetables are included in the curry?
The dish includes large carrots, red potatoes, and a medium Japanese sweet potato.
Why is Asian pear used in the recipe?
One small peeled and grated Asian pear is used to add a subtle sweetness to the curry base.
Does this recipe use cocoa powder?
Yes, 1 tablespoon of cocoa powder is added to enhance the depth of flavor and provide a hint of bitterness.
What liquid is used for the curry base?
The recipe uses 3 cups of low sodium chicken broth.
How long should the curry simmer?
Once brought to a boil, reduce the heat and simmer the curry covered for 35 minutes.
How is the curry thickened?
The curry is thickened with a homemade roux made from butter and rice flour.
How do you prepare the roux?
Melt butter in a small saucepan, add rice flour, and stir continually until it reaches a light brown color.
What are the nutritional facts per serving?
Each serving contains approximately 400 calories, 42g of carbohydrates, 27g of protein, and 7g of fiber.
What is the recommended side dish for this curry?
It is best served hot with a side of freshly steamed rice.
What spices are in the recipe?
The recipe uses Japanese curry powder and kosher salt as the primary seasonings.
Can I use an apple instead of an Asian pear?
Yes, the description notes that an apple can be used as a substitute for the Asian pear for subtle sweetness.
What umami-boosting condiments are added?
All-natural ketchup and Worcestershire sauce are added to boost the savory profile of the dish.
What type of oil is recommended for browning the chicken?
The recipe specifies using 2 tablespoons of canola oil.
How much garlic and ginger is required?
The recipe uses 1/2 tablespoon each of grated garlic and grated ginger.
How should the potatoes and carrots be cut?
Carrots, red potatoes, and the Japanese sweet potato should all be cut into large chunks.
Is there tomato in this curry?
Yes, it includes 1 tablespoon of tomato paste and 2 tablespoons of all-natural ketchup.
How much protein is in one serving?
There are 27 grams of protein per serving.
What is the fiber content of this dish?
This dish provides 7 grams of fiber per serving.
Can I use chicken breast instead of thighs?
While the recipe specifies thighs for tenderness, you can use breasts, though the cooking time may need adjustment to prevent drying.
What type of salt is recommended?
The recipe calls for 1 tablespoon of kosher salt.
Is the Japanese sweet potato peeled?
Yes, the recipe specifies that the Japanese sweet potato should be peeled and cut into chunks.
How do you know when the curry is finished cooking?
The curry is done when all ingredients are tender, the flavors have melded, and the roux has thickened the sauce.