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.
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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 [ Ссылка ])
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 ▶ [ Ссылка ]

#japanesecurry #curryrice #chickencurry

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★ CHAPTERS ★
0:00 - Intro
0:32 - Chop onions, carrots, and yukon gold potatoes
1:35 - Grate ginger and garlic
2:07 - Cut, peel, core, and grate apples
2:47 - Prepare and season the chicken thighs
3:40 - Saute the onions
4:31 - Stir in chicken
4:51 - Add broth and grated apples
5:25 - Mix in carrots and yukon potatoes
5:42 - Strain out the scrum and foam while boiling
6:09 - Test dense vegetables w/ wooden stick
6:17 - Turn off the heat and mix in curry roux
7:03 - Final touches
7:41 - Serve with white rice
8:59 - Outro

★ COOKING EQUIPMENT ★
Kitchen products I use in my videos ▶ [ Ссылка ]

★ MUSIC ★
Music Licensed from [ Ссылка ]
♫ Alma Azul - Nylonwings.mp3
♫ Corazon Esperando - Nylonwings.mp3
♫ La Ultima Vez - Nylonwings.mp3
♫ Ola De Paz - Nylonwings.mp3

★ VIDEO EQUIPMENT ★
CAMERAS:: [ Ссылка ] (1DX)
LENS :: [ Ссылка ], [ Ссылка ], [ Ссылка ], [ Ссылка ] & [ Ссылка ]
CAMERA SLIDER :: [ Ссылка ]
CAMERA STAND (similar) :: [ Ссылка ]
VIDEO MIC :: [ Ссылка ]
NAMI'S MIC :: [ Ссылка ]
LIGHTS :: [ Ссылка ]
SOFTWARE :: Adobe Premiere

Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.

I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!

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

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