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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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

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. 

Icon 5

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

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