Japanese Chicken Curry (Video) チキンカレー
Delicious Japanese chicken curry recipe for a weeknight dinner. Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry sauce. A comforting and hearty dish for the whole family!
Equipment
- 1 Pressure cooker
- 1 Chef's knife
- 1 Apple peeler
Ingredients
Main Ingredients
- 2 Large onions peeled and sliced
- 2 Carrots chopped bite-sized
- 3 Yukon gold potatoes peeled and chopped
- 1 teaspoon Grated ginger
- 2 cloves Garlic minced
- 0.5 Apple grated
- 1.5 lb Boneless skinless chicken thighs cut into bite-sized pieces
- 4 cups Chicken broth or half water
- 1.5 tablespoon Neutral oil for cooking
- 1 tablespoon Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Ketchup
- 1 packet Japanese curry roux 7–8 oz
- 8 servings Japanese short-grain rice for serving
- Fukujinzuke optional
- Freshly ground black pepper to season chicken
Instructions
Instructions
- Heat neutral oil in the pot over medium heat. Add onions and caramelize for 10 to 15 minutes.
- Add garlic and ginger, stirring until fragrant, about 1 minute.
- Grate the apple and stir into the pot. Cook for another 2 minutes, stirring constantly.
- Add chicken pieces seasoned with black pepper. Cook until no longer pink on edges.
- Add carrots and potatoes. Pour in chicken broth to nearly cover ingredients.
- Lock lid and bring to pressure. Cook under pressure for 10 minutes.
- Turn off heat and allow natural pressure release.
- Remove lid and stir in curry roux until dissolved.
- Simmer uncovered for 5 to 10 minutes until sauce thickens.
- Serve curry hot over rice, garnish with optional fukujinzuke.
- Store leftovers in airtight containers and refrigerate up to 4 days or freeze.
Notes
Leftover curry thickens when cold. Add water when reheating to loosen the sauce. Great for freezing in portions. Adjust spice level with hot pepper flakes if desired.