Japanese Curry Recipe
This Japanese Curry Recipe is a soul-warming, weeknight-friendly dish that you can whip up in under an hour. Balancing umami-rich broth with tender veggies and your choice of protein, plus a hint of grated apple for natural sweetness.
Ingredients
- 1 lb boneless chicken thighs boneless chicken thighs (sub: chicken breast or cubed firm tofu)
- 2 tbsp neutral oil neutral oil (canola, grapeseed or light olive oil)
- 1 large yellow onion yellow onion (sweet Vidalia works nicely)
- 2 medium carrots carrots peeled and cut into 1-inch rounds
- 2 medium russet potatoes russet potatoes peeled and diced (Yukon Gold for creaminess)
- 2 cloves garlic garlic
- 1 apple apple grated (Fuji or Gala adds natural sweetness)
- 3 cups low-sodium chicken broth low-sodium chicken broth (or vegetable broth)
- 100 g Japanese curry roux block Japanese curry roux block (mild or hot; I love S&B Golden Curry)
- 1 tbsp soy sauce soy sauce (or tamari for gluten-free)
- 1 tsp Worcestershire sauce Worcestershire sauce (for depth; skip if vegan)
- Steamed rice Steamed rice (short-grain sushi or jasmine)
Instructions
- Prep your ingredients. Slice onions, dice potatoes and carrots, mince garlic, grate ginger and apple.
- Heat oil in a pot, add onions and cook until golden-brown.
- Stir in garlic and ginger; cook until fragrant.
- Add chicken pieces and brown on all sides.
- Toss in carrots and potatoes; pour in broth.
- Bring to a boil, then simmer until veggies are tender.
- Break the curry roux into blocks and stir into the pot until melted.
- Add grated apple, soy sauce, and Worcestershire sauce; simmer a bit more.
- Serve over warm rice and enjoy!
Notes
Choose fresh veggies for the brightest flavors. For a vegan version, use tofu, vegetable broth, and vegan curry roux. Grating apple directly into the pot keeps the sauce smooth.
Nutrition
Calories: 300kcal
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