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Japanese Curry

Updated: Jun 6, 2021

Link to Japanese Curry Video -

Japanese Chicken Curry Ingredients:

300g chicken thighs

1 tsp curry powder

salt and black pepper

3 medium sized potatoes

1/2 carrot

1 onion

For Curry Roux:

1 onion

2 cloves of garlic

1 knob of ginger

3 1/2 tbsp flour

1 tbsp curry powder

550ml chicken stock

1/2 apple thinly sliced

1 bay leaf

80ml oil

salt and pepper

Serves 4 Preparation of chicken:

1. Marinade chicken with salt, black pepper and 1 tsp curry powder

2. Cut potatoes, carrot and one of the onions into bite-sized pieces.

Soak potatoes in water for 20 minutes. Served with rice and pickled ginger (optional)

Making curry roux:

1. Finely chop onion, ginger and garlic.

2. Heat 60ml oil in a heavy saucepan, fry onion, garlic and ginger for around 7

minutes over medium heat or until well browned.

3. Add 3 1/2 tbsp flour and cook out until browned, add 1/2 tbsp curry powder

(save the rest for the end) and stir for 1 minute, then add stock and stir constantly.

Bring to the boil and skim the fat sitting on top.

4. Transfer to a heavy-based pot or casserole dish. Add apple slices and bay leaf.

Allow to thicken, then simmer for 10 minutes on low heat. Remove bay leaf.

5. In another frypan, add 2 tbsp oil and fry chicken, then add to the roux.

6. Drain potatoes. Add 2 tbsp oil to the same pan, fry potatoes until translucent,

add carrots and onion, fry for a further 3 minutes, add to the roux and simmer for

25 minutes or until vegetables have softened.

7. Add salt, pepper and finally add the remaining 1/2 tbsp curry powder.

Serve with rice and pickled ginger.

Written by Kumiko

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