Homemade Japanese Chicken Curry
Try this Homemade Japanese Chicken Curry recipe, or contribute your own.
Try this Homemade Japanese Chicken Curry recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 cup tomato paste
- 1 teaspoon fish sauce
- 2 cups chicken stock
- 600 grams chicken thigh meat diced roughly (i used thighs on the bone, which i cut into pieces and left one piece on the bone. i quite like cooking stews and curries with bones for extra flavour and gelatin)
- 2 teaspoons ghee or coconut oil
- 1 medium brown onion diced finely
- 1 tablespoon grated fresh ginger (powdered could be used about 1 teaspoon)
- 2 medium carrots diced into cubes or sliced
- 2 medium white potatoes peeled and diced into cubes
- 2 1/2 teaspoons mild curry powder
- 2 large cloves garlic diced
- 1 tablespoons balsamic vinegar (thicker more aged variety is best)
- 2 tablespoons tamari (gf soy sauce) or coconut aminos
- 2/3 up frozen peas
- 2 teaspoons arrowroot powder (or tapioca)
- Carbohydrate 20.5633183428824 g
- Cholesterol 9.60000000811536 mg
- Fat 4.22019333657948 g
- Fiber 2.11825000747045 g
- Protein 9.85175834015024 g
- Saturated Fat 1.10372000086834 g
- Serving Size 1 1 -4 (384g)
- Sodium 636.077333720166 mg
- Sugar 18.445068335412 g
- Trans Fat 0.371121666893896 g
- Calories 157 calories
Step-by-step
- Cut up chicken thighs into pieces and set aside. Skin on or off is completely up to you.
- Heat ghee in a medium saucepan or a casserole pot over medium heat.
- Add the onion and a quarter of a teaspoon of salt and sauté for 3-4 minutes, until slightly softened.
- Add the ginger and chicken, turn the heat to medium-high, and stir for a minute or two.
- Then add the carrots, potatoes, curry, garlic, balsamic vinegar, tomato paste, tamari, fish sauce and salt and stir for a minute, until everything is nice and brown.
- Then pour in the chicken stock, stir and bring to boil.
- Cover with a lid and simmer for 15 minutes over low heat.
- After 15 minutes, uncover, add the peas and stir.
- Cooke for a further 10 minutes without the lid. This will evaporate some of the liquid and thicken the sauce.
- Finally, to thicken the sauce further, add 4-5 tablespoons of the sauce from the pot to a small bowl and mix in the arrowroot flour.
- Whisk it with a fork until it's more or less combined, although you will probably have a few lumps and that's ok.
- Add this mixture back to the pot and stir everything through.
- Turn off the heat and let it all come together in peace and harmony.
- Serve with cauliflower rice or regular rice and some extra vegetables on the side.
My Go-To Comfort Food: Homemade Japanese Chicken Curry
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the constant juggle of work and family responsibilities. But even amidst the chaos, I refuse to compromise on good food. For me, that means creating meals that are both satisfying and relatively quick to prepare. And that's where my trusty Homemade Japanese Chicken Curry recipe comes in. It's a weeknight lifesaver, a delicious dish that the entire family enjoys, and a testament to the fact that even with a packed schedule, a home-cooked meal can be a reality.
This chicken curry isn't just about convenience, though. It's a flavor explosion! The rich, savory sauce, the tender chicken, the perfectly cooked vegetables – it's a symphony of tastes that transports me to a cozy kitchen in Japan. I love the way the spices blend together, creating a depth of flavor that’s both comforting and exciting. It's the kind of food that warms you from the inside out, perfect for a chilly evening or a busy day. And honestly, the smell alone is enough to make my family happily gather around the table. The beautiful thing about this curry is its adaptability. Sometimes I add extra vegetables, other times I’ll swap out the chicken for tofu for a vegetarian twist. The beauty lies in its simplicity; a simple foundation that allows for creative culinary exploration.
The Magic of Homemade:
I've always believed in the power of homemade food. There’s something special about creating a meal from scratch, about knowing exactly what ingredients are going into your body and your family’s. It allows for control over sodium levels, the quality of ingredients, and even portion sizes. Compared to store-bought options, this homemade version is packed with flavor and freshness. You can adjust the spiciness, the amount of vegetables, and the overall taste to perfectly suit your family's preferences. There's a distinct satisfaction that comes with knowing you've nourished your loved ones with a meal made with care and love.
More Than Just a Meal:
Making this curry isn't just about the end result; it’s about the process itself. The rhythmic chopping of vegetables, the fragrant spices filling the kitchen, the satisfying simmering on the stove – it's a meditative experience, a moment of calm amidst the whirlwind of daily life. It’s a chance to disconnect from the screens and reconnect with myself and my family. While the chicken simmers, I often use that time to catch up with my kids, discuss their day, and simply enjoy the quiet moments together. Dinner time becomes more than just a meal; it's a chance to bond, to share stories, and to appreciate the simple joys of life.
Beyond the Recipe:
This recipe isn't just a set of instructions; it's a foundation. Feel free to experiment! Add different vegetables, adjust the spices, or even try using different types of meat. The beauty of cooking is in its flexibility, and this curry is no exception. Whether you’re a seasoned chef or a kitchen novice, this recipe is incredibly forgiving. Don't be afraid to get creative and make it your own.
So, the next time you're looking for a quick, easy, and delicious weeknight meal, give this Homemade Japanese Chicken Curry a try. It's more than just a recipe; it's a journey, a connection to tradition, and a taste of home, no matter where you are.
Serving Suggestions:
Serve this curry hot, over steamed rice or cauliflower rice. Garnish with fresh cilantro or green onions for a pop of freshness. A dollop of plain yogurt or a squeeze of lime juice can also add a delightful tanginess to the dish.
