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Japanese Curry Chicken

Japanese Chicken Curry with Curry Sauce Mix Carrots Potatoes
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Japanese curry is a mild (milder than Indian curry), savory, slightly sweet, with lots of umami flavor. Dishes made from Japanese curry are usually thick, stew-like and oh so comforting, especially over rice or noodles. I always have a few packages of Japanese curry cubes on had to make a warm, hearty meal for my family.

Ingredients

Scale
  • 2 tablespoons of butter or olive oil
  • 8 medium carrots, about 600 grams, cut into bite sized pieces
  • 3 celery stalks, about 160 grams, cut into bite sized pieces
  • 2 medium onions, about 315 grams, cut into bite sized pieces
  • 4 potatoes, about 525 grams, cut into bite sized pieces
  • 3 cloves garlic, minced
  • 3 pounds boneless chicken thighs, cut into bite sized cubes
  • 1 tsp of chicken bouillon
  • 1 tsp salt
  • 2 tablespoons of low-sodium soy sauce
  • 2 tablespoons of ketchup
  • 1 package (7.8 ounce) S&B Golden Curry Mix

Instructions

  1. In a large pot over medium-high heat, add butter or oil. Add all your vegetables; carrots, celery, onion and potatoes. Stir to combine and allow the vegetables to to start to get tender while stirring occasionally for 15 minutes.
  2. Add chicken, salt, bouillon, soy sauce and ketchup and stir to combine. Allow the chicken to cook while stirring occasionally. Chicken will start to look opaque after about 8 minutes.
  3. After the chicken is cooked partially after 8 minutes, add water to the pot. Add just enough water so that the water line is about 2 inches below the top of the chicken and vegetables in your pot. Put the lid on the pot and turn heat to medium until the liquid starts to simmer. As the chicken continues to cook, the chicken pieces will shrink and the vegetables will release some water. This will eventually raise the liquid level in the pot and as it continues to simmer, the chicken and vegetables will fall below the liquid level line.
  4. Once it starts to simmer, add the curry cubes. Turn heat to medium-low and stir to combine. The curry will start to dissolve. Keep mixing every few minutes.
  5. Once the curry looks like it has completely dissolved, turn the heat to low and put the lid back on. Let it simmer for 1 hour. Stir occasionally to prevent the curry from burning on the bottom.
  6. Serve over rice or noodles.

Equipment

Notes

  1. This recipe is very versatile. You can add more vegetables, omit some or add others. Just keep in mind the cooking times. Generally, carrots, celery, onions and potatoes cook for similar durations to get tender. So if adding other vegetables such as okra or zucchini, they require less cooking time and should be added based on the time they require to cook.
  2. It is important to check in on the pot after the curry is added. If the heat is too high, or it isn’t stirred enough, the curry will burn on the bottom of the pot.
  3. You can also use chicken breasts for this recipe, although thighs are preferred. This recipe makes a big pot with lots of leftovers. When re-heated, the dark meat chicken will remain tender and moist.

Find it online: https://moderateposh.com/japanese-curry-chicken/