Japanese Curry Recipe

🧂 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

• 1 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.
• 2 Add the onion and carrot. Cook for 3-4 minutes to sweat the onions.
• 3 Add the garlic and ginger and cook for 1 minute, or until the garlic blooms.
• 4 Stir in 2 tablespoons of the curry powder and garam masala. Cook for 30 seconds
  to bloom the spices.
• 5 Add the potato, grated apple, and chicken stock, and soy sauce. Bring to a boil.
  Reduce the heat and simmer for 20 minutes.
• 6 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.
• 7 Stir in the remaining curry powder, 1 cup of simmering liquid from the curry
  pot, along with the miso. Simmer for 1 minute.
• 8 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.
• 9 Serve over rice and enjoy!

Nutrition Info