Japanese Chicken Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Japanese Chicken Curry calories by ingredient
Introduction
The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot! The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot!Number of Servings: 6
Ingredients
-
2 tbsp canola oil
550 g boneless, skinless chicken thighs, trimmed and chopped into large chunks
2 large onions, thinly sliced (approx. 1 lb)
½ tbsp grated garlic (~2 large cloves)
½ tbsp grated ginger
2 ½ tbsp Japanese curry powder*
3 cups low-sodium chicken stock
2 large carrots, cut into chunks
2 large, red-skinned potatoes, cut into large chunks (no need to peel)
1 medium Japanese sweet potato, peeled and cut into chunks
1 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 cup
2 tablespoons turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground fennel
.
---Chunou Sauce---
1 tbsp all-natural ketchup
1 tsp Worcestershire sauce
Tips
Adapted from http://norecipes.com/recipe/japanese-curry-scratch
---
*If you don’t want to make your own Japanese-style curry powder, buy a good quality Japanese brand such as S&B
Directions
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.