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Food photo with a futuristic Cyberpunk style. A plate of Japanese curry and rice, with some scallions and a pot of leftover curry in the background.
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5 from 1 vote

Japanese Curry

If you're a fan of curries, you're going to love this one. If not, you're going to love this one.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Japanese
Servings: 8 people

Equipment

  • 1 grater e.g. microplane
  • 1 very large pot with lid ideally cast iron
  • 1 fine-mesh strainer optional

Ingredients

Curry contents

  • 600 g chicken thighs or breast without bone or skin
  • 600 g onions white
  • 2 carrots
  • 3 potatoes waxy, mid-sized
  • 2 cloves garlic
  • 0.5 apple
  • 1 knob ginger thumb-sized
  • some black pepper freshly ground
  • 2 tbsp neutral oil for frying

For the sauce

  • 1 l chicken stock
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 package Japanese curry roux around 220g

For serving

  • 800 g Japanese short-grain rice uncooked amount

Instructions

Prepare the ingredients

  • Cut the onions into halves and then into thin slices.
    Note: If you want to caramelize them slowly, put them in the pot now while cutting the rest.
  • Peel both the potatoes and carrots and cut them into bite-sized pieces. If you cut them into irregular shapes, they cook faster and absorb the curry flavor better. Store them in a bowl together.
  • Finely chop the garlic or squeeze it through a garlic press.
  • Peel and grate the ginger and store it with the garlic.
  • Quarter the apple. Remove the core and the skin, then grate it as well.
  • Cut the chicken into bite-sized pieces or strips no thicker than 1 cm, then season with the black pepper.
  • Finely slice the green onion and set aside for garnish at the end.
  • Dissolve the appropriate amount of chicken broth powder in water according to package instructions.
  • Mix the honey, soy sauce, and ketchup in a small bowl.

Cook the curry

  • Add the oil to a large saucepan over medium heat.
  • Add the onions and stir occasionally for at least 15 minutes, or longer to caramelize them. They will decrease in volume considerably and should get slightly browned.
  • (If you want to eat rice on the side, now is a good time to get the rice cooker going.)
  • Add the minced garlic and grated ginger and stir thoroughly.
  • Add the chicken and stir frequently to avoid burning at the bottom of the pot.
  • Once the chicken is no longer pink on the outside, add the prepared chicken stock.
  • Stir in the grated apple as well as the prepared mix of honey, soy sauce, and ketchup.
  • Finally, stir in the carrots and potatoes and put a lid on the pot.
  • Turn the heat to medium high to briefly bring to a simmer. Then turn down and let it simmer over low to medium heat for about 15 minutes. Stir occasionally to prevent food from sticking to the bottom.
  • Using a fine-mesh strainer, skim off any foam gathering at the surface in this phase.

Dissolve the curry cubes

  • Turn off the heat.
  • Put 1-2 cubes of the curry roux into a small, sturdy bowl.
  • Take a ladle or two of hot broth from the pot and add it to the bowl. Mash the stir with a fork until the cube is fully dissolved.
  • Repeat until the full package of curry is dissolved.
  • Add the contents of the bowl back to the pot and stir to incorporate.
  • Let it simmer for another 5 minutes. The curry should be very thick, but still runny. If it's not the right consistency, keep simmering or add a little bit of water.
  • Distribute to bowls or plates along with rice, and sprinkle with green onion slices.