Japanese Chicken Curry
Easy and delicious homemade Japanese Chicken Curry for dinner, made with prepackaged Japanese curry roux that you can find in the supermarket.
Servings:
Ingredients
- 1.1 lbs (500 gr) boneless skinless chicken thighs, cut into bite-size
- Salt and black pepper, to season the chicken
- 2 tbsp vegetable oil
- 2 large onions, cut into thick wedges
- 4 cloves garlic, minced
- 1/2 inch (1 cm) ginger, finely grated
- 2 medium carrots, peeled, cut into bite-size triangular chunks
- 2 large potatoes, peeled, cut into chunks
- 4 cups (1 liter) low-sodium chicken stock
- 1 apple, peeled, cored, grated
- 1 tbsp honey
- 1 tsp salt
- 7 oz (200 gr) Japanese curry roux, about 1 box
- 1 1/2 tbsp soy sauce
- 1 tbsp ketchup
- Soft/hard-boiled eggs, for topping
Instructions
- Season chicken all over with salt and pepper.
- Heat vegetable oil in a large pot over medium heat and stir in onions until they become translucent. Stir in garlic and ginger until fragrant. Add chicken and let the chicken and cook until it changes color.
- Add carrots, potatoes, and chicken stock. Bring to a boil and skim the excess fat from the surface of the soup.
- Add grated apple, honey, and salt. Simmer uncovered for 15-20 minutes while stirring occasionally until the potatoes and carrots are tender.
- Stir the roux through a sieve into the soup. Stir until well combined.
- Add soy sauce and ketchup. Simmer in low heat until the soup thicken.
- Serve curry with hot rice and eggs.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 59g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 79mg | Sodium: 1228mg | Potassium: 1576mg | Fiber: 16g | Sugar: 13g | Vitamin A: 3780IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 12mg
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