Japanese Chicken Curry チキンカレー
A quick weeknight dish to make for the whole family.
Servings 6 people
Ingredients
- 2 lbs boneless chicken thighs cut into 1 1/2" x 1 1/2" pieces
- 2 tbsp vegetable oil
- 2 medium onions sliced
- 1 lb carrots peeled and cut into 1/2" pieces
- 1 lb yellow potatoes peeled and quartered
- 3-4 cups low-sodium chicken broth or water adjust according to the consistency you like
- 3 blocks Japanese curry roux cubes
Toppings
- Fukujinzuke (red pickle daikon) optional
Instructions
- Heat a 12" heavy-based pot or skillet on medium high heat. When the pan is hot, add the vegetable oil to coat the whole surface of the pot/pan.
- Add the onions and stir-fry for 2 minutes. Then add the meat and stir fry for another 2 minutes.
- Add the carrots and potatoes, and stir fry for 1 minute.
- Add 1-1.5 cups of water, mix the contents in the pot, bring to a boil, and turn the heat down to medium-low.
- Close the lid. (Note: I like to steam the chicken is as little liquid as possible to retain the flavor of the chicken in the meat. This technique requires a bit more attention. If you aren't particular, just add 3 cups of water in directly).
- Set the timer to 12 minutes. In case your heat is too high, periodically check the water every 5 minutes and add another 1/2-1 cup of water in if necessary.
- When the timer rings, open the lid and add the 3 curry roux cubes. Mix the roux and stir the contents constantly, adding more water to get the consistency you like. Bring to a boil, about 3-5 minutes.
- Turn off the heat, and serve the curry on a bed of cooked, short to medium-grain steamed rice.
Notes
I tend to slightly under-season my food for health and taste reasons. I made the recipes of other bloggers before, as well as off the packaging that call for the whole pack (4 cubes) for the same or less amount of meat, but I found the curry too salty for my personal taste. Since I do come from a country with a strong curry culture, I prefer my own interpretation of it. Feel free to add more roux if you think it's not salty enough for you.
CURRY HEAT LEVELS
MILD - No heat at all. Great for toddlers, kids and elderly.
MEDIUM HOT - Great for those who like a gentle amount of heat.
HOT - Great for those who like a bit more heat.
EXTRA HOT - Perfect if you're looking for a heat punch, but it's not going to be Habanero hot or anything like that. This is the heat I love, but if young kids or elderly people are having dinner with me, I usually just make the MILD one.