Japanese Curry Recipe

Name: Japanese Curry Recipe
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: Prepared brown rice (for serving, see Instant Pot Brown Rice); 2 tablespoons canola oil or grapeseed oil (divided); 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces); ½ teaspoon kosher salt (plus additional to taste); ¼ teaspoon ground black pepper; 1 large yellow onion (cut into 1-inch thick chunks); 1 teaspoon grated fresh ginger; 4 cloves garlic (minced (about 4 teaspoons)); 4 medium carrots (peeled and cut diagonally into 1/2-inch slices); 4 Yukon gold potatoes (peeled and cut into 2-inch chunks); 1 Fuji apple (washed and grated (peeling is optional; about 1 cup once grated)); 4 cups mushroom broth*; 1 tablespoon low-sodium soy sauce; 1 cup frozen peas; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 ½ teaspoons ground turmeric; 1 teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ¼ teaspoon chili powder; ⅛ teaspoon ground nutmeg; 2 tablespoons canola oil or grapeseed oil; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; 3 tablespoons honey

My version of Japanese curry is made with ingredients easily accessible to American cooks. It's deeply savory, slightly sweet and so delish!

⏱️ 60 min 🔪 Prep: 25 min 🔥 Cook: 35 min 📊 Medium 👁️ 32 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

Prepared brown rice (for serving, see Instant Pot Brown Rice)
2 tablespoons canola oil or grapeseed oil (divided)
1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
½ teaspoon kosher salt (plus additional to taste)
¼ teaspoon ground black pepper
1 large yellow onion (cut into 1-inch thick chunks)
1 teaspoon grated fresh ginger
4 cloves garlic (minced (about 4 teaspoons))
4 medium carrots (peeled and cut diagonally into 1/2-inch slices)
4 Yukon gold potatoes (peeled and cut into 2-inch chunks)
1 Fuji apple (washed and grated (peeling is optional; about 1 cup once grated))
4 cups mushroom broth*
1 tablespoon low-sodium soy sauce
1 cup frozen peas
1 tablespoon ground cumin
2 teaspoons ground coriander
1 ½ teaspoons ground turmeric
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
⅛ teaspoon ground nutmeg
2 tablespoons canola oil or grapeseed oil
2 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons honey

Steps

In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it’s mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.
To the now empty pot, add 1 tablespoon oil and the onion. Sauté stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.
Meanwhile, make the curry roux: In a small bowl stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.
In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.
Stir in the spices and continue cooking and stirring for 1 minute more.
Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.
Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.
Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.