Everyday Kitchen

Japanese · Dinner

Japanese Chicken Curry

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Japanese Chicken Curry is a Japanese dish. Dissolve roux off the heat to prevent lumps.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Japanese Chicken Curry. The photograph includes rice and pickles not included in this draft.
The photograph includes rice and pickles not included in this draft. Representative photograph of Japanese Chicken Curry. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 20 ml neutral oil, 200 g onions, sliced, 600 g chicken thighs, cubed; cook onions for 8 minutes. Add chicken and stir for 5 minutes.

Simmer · About 20 min

  1. Add 400 g potatoes, cubed, 200 g carrots, sliced, 750 ml water; cover and simmer for 20 minutes until vegetables are tender and chicken reaches 74°C / 165°F.

    Check: Look for this result: vegetables are tender and chicken reaches 74°C / 165°F.

Thicken · About 5 min

  1. Turn off heat. Dissolve 100 g Japanese curry roux blocks in the hot liquid; simmer gently for 5 minutes, stirring.

Tips

  • Dissolve roux off the heat to prevent lumps.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use a mild curry roux; check the package for meat and allergens.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Japanese Chicken Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Japanese Chicken Curry?

Dissolve roux off the heat to prevent lumps.

What can I substitute in Japanese Chicken Curry?

Use a mild curry roux; check the package for meat and allergens.

Can I prepare Japanese Chicken Curry ahead?

Prepare the measured ingredients for Japanese Chicken Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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