Description
A delicious and comforting Japanese chicken curry that is easy to make and packed with flavor.
Ingredients
Scale
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 medium onions, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 3 cups chicken broth
- 1 package Japanese curry roux (about 3.5 oz)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Add the chicken pieces and cook until browned.
- Stir in the carrots and potatoes, cooking for a few minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, or until the vegetables are tender.
- Add the curry roux and stir until dissolved.
- Simmer for an additional 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot over rice.
Notes
- For a spicier version, add chili powder or hot sauce.
- Feel free to add other vegetables like bell peppers or peas.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Japanese Chicken Curry, Chicken Curry Recipe, Easy Curry Recipe