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20-minute Japanese Chicken Curry

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How’s this for curry in a hurry? This Japanese chicken version takes just 20 minutes to cook, so there’s no excuse on a busy weeknight. There are a couple of unexpected ingredients in this one, but trust me – they really do bring a level of sweetness that makes this dinner crazy good and full of flavour.

WATCH THIS RECIPE

20-MINUTE JAPANESE CHICKEN CURRY

PREP TIME

15 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

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 

Steps
Step 1

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.

Step 2

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. 

Step 3

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. 

Step 4

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. 

Step 5

Scatter spring onion on top, and serve with steamed rice. 

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Regina
June 8, 2022

All Marions Recipe

It’s really tasty & delicious. The ingredients are easy to find, very simple to follow video. That is why I really followed & subcribed to her You Tube channel. My family loves all the recipe that I copy from Marion’s Kitchen. Thank you so much Marion for sharing them. More power to you!

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