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1 tbsp peanut oil
500g (1 lb) chicken thigh fillets, cut into bite-sized chunks
2 tbsp butter
1/4 cup plain (all-purpose) flour
1 tbsp curry powder
¾ cup apple juice
1/3 cup ketchup/tomato sauce
2 tbsp light soy sauce
2 whole star anise
1 cinnamon stick, broken in half
2/3 cup frozen carrots, peas and corn
1 tsp garam masala (or extra curry powder)
spring onion (scallions), thinly sliced, to serve
steamed rice, to serve
Heat the oil in a large, high-sided frying pan over high heat. Season the chicken with salt before searing in the pan for 2-3 minutes on each side, or until golden. Transfer the chicken to a plate.
Add the butter to the pan. When the butter is starting to foam, add the flour. Cook, stirring for 1 minute or until the mixture bubbles. Stir in the curry powder. Remove from heat and gradually whisk in 2 cups of water.
Return to medium heat and add the apple juice, ketchup, soy sauce, star anise and cinnamon. Cook, stirring, until the mixture thickens. Simmer for 5 minutes to allow the flavours to develop.
Add the chicken pieces back into the pan along with the frozen vegetables and garam masala. Cook, stirring, for 3 minutes or until the vegetables have warmed through.
Scatter spring onion on top, and serve with steamed rice.
Very flavorful and minimal ingredients
Great taste lots of flavor easy to prepare a little tweaking to make it my own didn’t hurt the taste. Im just amazed at the taste and simplicity of this recipe
marion you are the best
I have just finished making marions japenese chicken curry.My its delicous.I found it easy to make and to follow.This one will be made again by me.
Easy family favourite, better than the curry cubes
This is now on regular rotation at our place, kids love it especially. I’ve used the store bought Japanese curry cubes before, but this is better and I know exactly what’s gone in. I sometimes add some boiled potatoes too if I need to bulk it out.