Japanese Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp canola oil 550 g boneless, skinless chicken thighs, trimmed and chopped into large chunks2 large onions, thinly sliced (approx. 1 lb)½ tbsp grated garlic (~2 large cloves) ½ tbsp grated ginger2 ½ tbsp Japanese curry powder* 3 cups low-sodium chicken stock 2 large carrots, cut into chunks2 large, red-skinned potatoes, cut into large chunks (no need to peel)1 medium Japanese sweet potato, peeled and cut into chunks1 small Asian pear (or apple), peeled cored and grated 2 tbsp Chunou sauce** 1 tbsp tomato paste 1 tbsp cocoa powder 1 tbsp kosher salt 3 tbsp Veloutine (for GF) -or:-Roux:1 tablespoon Butter 1 tablespoon Flour.---Japanese Curry Powder---Makes about ¼ cup2 tablespoons turmeric1 tablespoon ground coriander1 teaspoon ground cumin½ teaspoon ground cardamom½ teaspoon cinnamon½ teaspoon ground ginger½ teaspoon freshly ground pepper¼ teaspoon cayenne pepper¼ teaspoon ground cloves¼ teaspoon ground fennel.---Chunou Sauce---1 tbsp all-natural ketchup1 tsp Worcestershire sauce
Heat the oil in a large Dutch oven over medium-high heat.
Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
To thicken, either stir in the Veloutine until thickened or make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
Adjust salt to taste.
Serve with hot rice on the side.
Serving Size: Makes 6 servings with rice
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
To thicken, either stir in the Veloutine until thickened or make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
Adjust salt to taste.
Serve with hot rice on the side.
Serving Size: Makes 6 servings with rice
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 298.2
- Total Fat: 11.4 g
- Cholesterol: 68.7 mg
- Sodium: 1,037.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 4.9 g
- Protein: 19.5 g
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