Japanese Curry With Chicken is the perfect dinner. This style of curry is so popular in Japan. A ready made curry roux, often in block form, is popular way to make it. Curry was introduced to Japan by the British during their time in India. Adapting that to Japanese tastes, into this most delicious form, known as karē raisu, is a great invention.
I should say that this type of curry bears very little resemblance to the Indian style of curry that is so popular throughout the world these days. But it is a delicious variation, uniquely so.
Making the curry is very simple indeed, particularly when using curry roux blocks. They have everything you need to make the sauce exactly how the Japanese like it. The simplicity of the dish is another reason why it is so popular. It uses very few ingredients for the basic curry. But is is common to add a few other things for additional flavour.
Ingredients
The basic ingredients are onions, potatoes, carrots and garlic plus the curry sauce. In addition add, if you wish, a little honey, tomato ketchup, Worcestershire sauce(or Soy Sauce) and some grated apple.
Process for Japanese Curry With Chicken
With so few ingredients, when using the curry roux it is not surprising that the curry is very easy to make. Simple gently fry the onions until soft. Then add in the garlic, followed soon by, potatoes and carrots. Then add the chicken too along with the optional flavourings, of apple, ketchup, honey and Worcestershire sauce, as well as some water(or stock).
Bring it to a boil and simmer it to cook the vegetables through, meaning the chicken will also be at temperature too. The chicken needs to reach a temperature of 77-79°C(170-175°F).
Then it is time to dissolve the chicken roux blocks into the pan and to cook it for a few more minutes until the sauce has thickened.
That is all there is too it.
Curry Roux
Just a quick word about the curry roux. It is available in block form in most UK supermarkets(and in North America and elsewhere too). I chose S&B Golden Curry, which comes in various sizes. Mine was 92g(a little under 3 1/2 oz) and is enough to make a sauce with 720ml(3 cups) of water. There are other brands too which, from what I read, are all very good.
My Curry
My curry was ready in less than an hour. The aromas during cooking the sauce were wonderful, promising a great dish. Sushi rice, which is nice and sticky, is a short grain rice which is what the Japanese use to accompany their dish. So I did that too. It may seem strange to our tastes to serve rice and potatoes in the same dish but it works so well.
The curry sauce was simply wonderful and everything cooked well and was nicely coated in the rich flavours. The sauce was slightly sweet, with the mildest hint of spices.
My curry roux was medium/hot which is very mild. There are ‘hot’ versions of the curry roux too, though they are still not hot when compared to an Indian curry.
After making this dish twice now I am sure it will become a regular addition to my mealtime menus.
Another very good savoury dish is Chicken Paprikash with Spaetzle.
Japanese Curry With Chicken
4
servings15
minutes45
minutesKeep the screen of your device on
Ingredients
I packet of curry roux(92g)
750g(1 lb 10 oz) boneless skinned chicken thighs cut into pieces
450g(1 lb) onions thickly cut
650g(1lb7 oz) potatoes, chopped into pieces
400g(14 oz) carrots, chopped on diagonal, into pieces, turning after each chop
2 cloves of garlic, minced or chopped
1 apple, grated(optional)
15ml(1 tbsp)honey (optional)
15ml(1 tbsp) tomato ketchup(optional)
15ml(1 tbsp) Worcestershire Sauce(optional)
14g(1 tbsp) butter
15ml(1 tbsp) oil
720ml(3 cups) water, or stock
salt and pepper to taste, though I didn’t need it.
Directions
- In a large pan heat the oil and butter and gently fry the onions until soft and translucent, about 10 minutes.
- Add the garlic and stir through then cook for about one minute.
- Stir in the potatoes and carrots and cook for another minute.
- Add the chicken and stir it through.
- Pour in the water and mix well.
- Add in the apple, ketchup, honey and Worcestershire sauce and stir through.
- Break the curry roux block into pieces(I cut mine into 10 pieces)
- Bring it to a boil and then cover and simmer for about 20 minutes until you can poke a skewer through the carrots and potatoes.
- Turn off the heat and dip a ladle into the pan to fill it with liquid, then drop a piece of roux into it and stir hard until it has dissolved. Then do the same with all the roux.
- Stir the roux through and turn on the heat again and cook the sauce for a few minutes until it has thickened to your liking.
- Taste the sauce and season it if you think it needs it.