Japanese Chicken Curry

Quick Info

Prep: 30m | Cook: 1h | Servings: 8

🛒 Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper (to taste)
• 2 large carrots, cut into rolling wedges (Rangiri)
• 2 yellow onions, cut into wedges
• 1–2 russet potatoes (or 2–3 Yukon Gold), cut into 1 1/2-inch pieces
• 1/2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 1/2 tbsp neutral oil
• 4 cups chicken broth (or half broth / half water)
• 1 apple (such as Fuji), peeled and grated
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1 package (7–8 oz / 200–230g) Japanese curry roux (e.g., S&B Golden Curry / Vermont Curry)
• 1 1/2 tbsp soy sauce
• 1 tbsp ketchup
• Cooked short-grain Japanese rice (for serving)
• Soft/hard-boiled eggs and fukujinzuke (red pickled daikon) for garnish (optional)

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🍳 Equipment

• Large heavy-bottomed Dutch oven or pot
• Cutting board & chef’s knife
• Fine-mesh skimmer / strainer
• Ladle
• Fine grater / microplane

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📋 Instructions

1. Season bite-size chicken thigh pieces with salt and pepper. Soak cut potato cubes in cold water for 15 minutes to remove excess starch; drain.
2. Heat oil in a large pot over medium heat; sauté onions until translucent and tender.
3. Add grated ginger, minced garlic, and chicken pieces; cook until chicken is no longer pink on the outside.
4. Add carrot wedges and stir to coat with oil.
5. Pour in chicken broth and bring to a boil. Skim foam and impurities off surface with a fine-mesh strainer.
6. Stir in grated apple, honey, and 1/2 tsp salt. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally.
7. Add potato cubes and simmer for another 15 minutes until potatoes are fork-tender.
8. Turn off heat. Place curry roux blocks into a ladle, submerge partially in hot broth, and dissolve with a spoon/chopstick before stirring into the pot.
9. Turn heat to low and stir in soy sauce and ketchup. Simmer gently until curry is rich and thickened.
10. Serve hot over steamed Japanese white rice with soft-boiled eggs and pickled daikon.

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💡 Notes & Variations

• Freezing: Leftovers freeze well up to 1 month. (Remove potato chunks prior to freezing as their texture degrades in the freezer).