Why Make This Recipe
Japanese curry is a comforting dish that brings warmth on chilly days. It combines savory flavors with a slight sweetness, making it enjoyable for all ages. Making this curry from scratch allows you to customize the taste and quality, ensuring every bite is packed with wholesome ingredients.
How to Make Japanese Curry
Ingredients:
- 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 3 cm pieces
- 1 large yellow onion (200 g), chopped
- 2 medium carrots (250 g), peeled and cut into 2 cm chunks
- 2 medium russet potatoes (300 g), peeled and cut into 2 cm chunks
- 4 cloves garlic, minced
- 15 g fresh ginger, grated
- 45 g vegetable butter alternative (or shortening/butter)
- 45 g all-purpose flour
- 30 g Japanese curry powder
- 950 ml vegetable stock
- 30 ml low-sodium soy sauce
- 15 ml honey or maple syrup
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 400 g cooked short-grain white rice, for serving
- 2 scallions, thinly sliced, for garnish
For the Caramelized Onion Swirl:
- 2 large yellow onions (400 g), thinly sliced
- 20 g fresh ginger, finely grated
- 30 ml vegetable oil
- 15 ml low-sodium soy sauce
- 10 ml honey or maple syrup
- 1/4 tsp salt
Directions:
- In a large heavy-bottomed pot, heat 30 ml of vegetable oil over medium-low heat. Add the two thinly sliced onions and 1/4 tsp of salt. Cook for 45-60 minutes, stirring occasionally, until deeply golden brown and very soft. Stir in 20g of grated ginger and cook for an additional 5 minutes. Remove from heat and set aside.
- Pat the chicken pieces dry and season with salt and pepper. In a separate large pot, heat 15 ml of vegetable oil over medium-high heat. Sear the chicken in a single layer until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Reduce heat to medium. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the carrots and potatoes, cooking for 5-7 minutes. Stir in the garlic and 15g of grated ginger for 1 minute.
- Push the vegetables to one side of the pot. Add 45g of vegetable butter to the clear space. Once melted, sprinkle in 45g of flour and cook, stirring constantly, for 2-3 minutes to form a light roux. Stir in 30g of curry powder and cook for 1 minute until fragrant.
- Gradually whisk in 950 ml of stock until smooth. Add soy sauce and honey, then return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally and adjust seasoning to taste.
- Transfer the caramelized onion mixture to a food processor or use an immersion blender. Add 15 ml of soy sauce and 10 ml of honey or maple syrup. Blend until relatively smooth. Stir 3/4 of the concentrate into the curry pot; reserve the remaining 1/4 for serving.
- Serve the curry over hot short-grain white rice. Drizzle with the reserved caramelized onion swirl concentrate and garnish with sliced scallions. Enjoy hot!
How to Serve Japanese Curry
To serve Japanese curry, place a generous portion over a bed of hot, cooked short-grain white rice. Drizzle some of the caramelized onion swirl on top for added flavor, and finish with fresh scallions. It’s perfect for a cozy dinner or a special meal with loved ones.
How to Store Japanese Curry
If you have leftovers, allow the curry to cool completely and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for up to 3 months. To reheat, warm it in the microwave or on a stovetop until heated through.
Tips to Make Japanese Curry
- Adjust the thickness: If you prefer a thicker curry, let it simmer uncovered for a little longer. For a thinner curry, add more stock.
- Add more vegetables: Feel free to add other vegetables like bell peppers, zucchini, or peas for extra nutrition.
- Spice it up: If you like it spicy, consider adding red pepper flakes or a dash of hot sauce.
Variations
You can make this curry vegetarian by substituting the chicken with firm tofu or more vegetables. Using vegetable stock keeps the flavor rich without the meat. You can also try different proteins, like beef or pork, depending on your preference.
FAQs
1. Can I use any type of curry powder?
While Japanese curry powder is ideal for authentic flavor, you can try using other types of curry powder. Just keep in mind that the taste will change.
2. How long does it take to make Japanese curry?
The entire process may take about 1.5 hours, including preparation and cooking time.
3. Is Japanese curry spicy?
Japanese curry is generally mild to medium-spicy, suitable for most palates. You can adjust the spice level according to your taste.
