Japanese Curry Chicken Recipe

Chicken thighs: Cut into bite-sized pieces, these provide a tender and juicy base for the curry.

Carrots: Peeled and chopped, they add sweetness and texture to the dish.

Potatoes: Peeled and chopped, they help to thicken the curry and add heartiness.

Onion: Chopped, it adds depth and sweetness to the curry.

Water: Used to simmer the ingredients and create the curry sauce.

Japanese curry roux: This is the key ingredient that provides the distinctive flavor and thickens the sauce.

When browning the chicken, ensure the pieces are spread out evenly in the pot and not overcrowded. This allows each piece to develop a nice, golden crust, which adds depth of flavor to the curry. Additionally, when adding the onions, make sure to cook them until they are fully translucent and slightly caramelized. This will enhance the sweetness and overall complexity of the dish.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will provide a slightly different texture but still works well in curry.

• chicken thighs - Substitute with tofu: For a vegetarian option, tofu absorbs the curry flavors well and provides a good protein source.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a similar sweetness and texture to the curry.

• carrots - Substitute with butternut squash: Butternut squash offers a similar sweetness and soft texture when cooked.

• potatoes - Substitute with cauliflower: Cauliflower provides a lower-carb option and absorbs the curry flavors nicely.

• potatoes - Substitute with turnips: Turnips have a similar texture to potatoes and work well in stews and curries.

• onion - Substitute with leeks: Leeks offer a milder flavor and similar texture when cooked.

• onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor compared to onions.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the curry.

• water - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version, adding more flavor than plain water.

• japanese curry roux - Substitute with homemade curry paste: A mix of curry powder, flour, and butter can mimic the thickening and flavoring properties of Japanese curry roux.

• japanese curry roux - Substitute with Indian curry paste: While the flavor profile will be different, Indian curry paste can provide a rich and spicy alternative.

• Allow the Japanese curry chicken to cool to room temperature before storing. This helps prevent condensation, which can make the curry watery.
• Transfer the cooled curry into airtight containers. For easy portioning, consider using smaller containers that hold single servings.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the curry within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the containers in the freezer. Japanese curry chicken can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to prevent sticking. You can add a splash of water or chicken broth if the curry appears too thick.
• Alternatively, reheat in the microwave in short bursts, stirring in between to ensure even heating. Cover the container with a microwave-safe lid or wrap to prevent splatters.
• Serve the reheated Japanese curry chicken over freshly steamed rice for the best experience.

• For stovetop reheating:

  1. Place the leftover Japanese curry chicken in a saucepan.
  2. Add a splash of water or chicken broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and vegetables are heated through and the curry sauce is bubbling gently.

• For microwave reheating:

  1. Transfer the Japanese curry chicken to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until thoroughly heated.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Japanese curry chicken in an oven-safe dish and cover with aluminum foil to keep it moist.
  3. Bake for 20-25 minutes, or until the chicken and vegetables are heated through and the curry sauce is bubbling.

• For slow cooker reheating:

  1. Transfer the Japanese curry chicken to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the curry is hot and ready to serve.

• Large pot: Used to cook the chicken, vegetables, and curry together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the chicken, carrots, potatoes, and onion.

• Cutting board: Provides a safe surface for chopping all the ingredients.

• Measuring cups: Used to measure the water accurately.

• Peeler: Handy for peeling the carrots and potatoes.

• Stove: Necessary for heating the pot and cooking the curry.

• Rice cooker: Convenient for making steamed rice to serve with the curry.

• Serving spoon: Useful for serving the curry over the steamed rice.

Prep ingredients ahead: Chop carrots, potatoes, and onions in advance and store them in airtight containers.

Use pre-cut chicken: Buy chicken thighs that are already cut into bite-sized pieces to save chopping time.

Instant pot method: Use an Instant Pot to cook the chicken and vegetables faster.

Pre-made curry roux: Opt for pre-made Japanese curry roux to skip the step of making it from scratch.

Batch cooking: Make a larger batch and freeze portions for quick meals later.