500g (1 lb) chicken thighs, cut into bite-sized pieces
steamed rice to serve
pickled ginger to serve (optional)
Roux:
50g (1.7 oz) unsalted butter
¼ cup plain flour (all-purpose flour)
2 tbsp curry powder (a Japanese brand preferably)
2 tsp garam masala*
Japanese curry sauce:
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 small onion, finely diced
¼ cup soy sauce
1 tbsp honey
2 tsp apple cider vinegar
¾ cup apple juice
2 cups chicken stock
2 peeled potatoes, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
chilli powder to taste
sea salt to taste
The easiest Japanese Curry Recipe!
So delicious, just cook the roux low and slow
Thanks Marion!
Delicious, simple, and versatile
I have made this recipe countless times and it’s always delicious! My boyfriend doesn’t like potatoes in stews, so we usually substitute it for mushrooms or other veggies. Easy to put in whatever you prefer, easy to change the spice level, and fun to cook together! Yum!
BEST recipe!!
Thank you Marion for this recipe! its the best Japanese curry ever! made this multiple times and never fails. My dad cleaned out his plate when I made it for him once and he never clears his plate ever! Super simple and easy to do.