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A spoon in a dish of Japanese Curry with chicken potatoes and carrots
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4.95 from 35 votes

Japanese Curry

This Japanese version of curry is a perfect family meal. Tender pieces of chicken, carrots, and potatoes cooked in a delicious curry sauce.
Course Main
Cuisine Japanese
Keyword Japanese Chicken Curry, Japanese Curry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 261
Author Erren Hart

Ingredients

  • 6 boneless skinless chicken thighs with the fat trimmed and cubed
  • 2 tablespoons vegetable oil
  • 2 onions sliced
  • 4 large garlic cloves chopped
  • 2 tablespoons flour
  • 2 tablespoon mild curry powder I used McCormick - UK Schwartz
  • 2 cups chicken stock
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1 teaspoons garam masala
  • 2 medium carrots sliced
  • 2 large potatoes peeled and cubed
US Customary - Metric

Instructions

  • Heat oil in a medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
  • In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
  • Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
  • Add the browned chicken, carrots, and potatoes.
  • Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat.
  • Serve over rice.

Nutrition

Calories: 261 | Carbohydrates: 15g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 567mg | Potassium: 536mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3447IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg