Description
Japanese Chicken Curry is a comforting dish that delivers a delightful blend of tender chicken, hearty vegetables, and a rich, aromatic curry sauce. This easy-to-make recipe is perfect for family dinners or cozy nights in, promising a flavor explosion with every bite. Serve it over fluffy rice or noodles for an unforgettable meal that everyone will love.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 3 tbsp Japanese curry powder (e.g., Golden Curry)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp cooking oil
Instructions
- Chop all ingredients into bite-sized pieces: onion, carrots, and potatoes. Mince garlic and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onions with garlic and ginger until translucent (about 5 minutes).
- Add chicken thighs to the pot; cook until browned on all sides (about 7 minutes).
- Stir in carrots and potatoes; pour in chicken broth and soy sauce. Bring to a simmer.
- Sprinkle in curry powder while stirring continuously until well-coated. Simmer uncovered for about 20 minutes until the chicken is cooked through and vegetables are tender.
- Serve over rice or noodles, garnished with green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Feel free to add other vegetables like bell peppers or peas for extra flavor. For vegetarian options, substitute chicken with firm tofu. Adjust spice levels by adding chili powder for an extra kick.