Japanese Curry Recipe

5 from 4 votes

This Japanese-style curry recipe is delicious and comforting, with chicken, root vegetables, apple, and miso simmered until thickened, served with rice.

Prep Time10

Cook Time45

Course: Main Course

Cuisine: Japanese

Keyword: chicken thighs, curry, garam masala, miso

Servings:

Calories: 592kcal

Author: Mike Hultquist

Ingredients

1 tablespoon vegetable oil
1 pound chicken thighs chopped (or use chicken breast, or a mix)
Salt and pepper to taste
1 medium onion chopped
1 medium carrot chopped
1 pound yellow potato peeled and chopped
3 cloves garlic chopped
1 tablespoon minced ginger
1 small apple peeled and grated
5 tablespoons curry powder divided
1 tablespoon garam masala
6 cups chicken stock
2 tablespoons soy sauce or more to taste
3 tablespoons butter
3 tablespoons flour
¼ cup red miso or use white miso, to your preference
Cooked white rice for serving

Instructions

Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken thighs with salt and pepper and cook for 3-4 minutes, or until mostly cooked through. Remove the chicken and set aside.
Add the onion and carrot. Cook for 3-4 minutes to sweat the onions.
Add the garlic and ginger and cook for 1 minute, or until the garlic blooms.
Stir in 2 tablespoons of the curry powder and garam masala. Cook for 30 seconds to bloom the spices.
Add the potato, grated apple, and chicken stock, and soy sauce. Bring to a boil. Reduce the heat and simmer for 20 minutes.
Melt the butter in a pan over medium heat. Add the flour and stir to form a roux. Stir for 5 minutes to cook off the flour.
Stir in the remaining curry powder, 1 cup of simmering liquid from the curry pot, along with the miso. Simmer for 1 minute.
Pour the roux mixture from the pan into the curry pot, along with the reserved chicken, and simmer another 20 minutes to flavor and thicken, and cook the chicken through.
Serve over rice and enjoy!

Notes

Popularly served with Japanese Curry Condiments – fukujin-zuke or rakkyo.

Nutrition