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japanese · weeknight · one-pot

Simple Japanese Chicken Curry

# Site blocked scraping — written from knowledge of the JOC style. # Verify quantities against the source before first cook. # S&B Golden Curry roux available at H Mart.

Time
45 min
Serves
4
Effort
Low

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 yellow onion, roughly chopped
  • 2 medium potatoes, cut into chunks
  • 2 medium carrots, cut into chunks
  • ½ package Japanese curry roux block (S&B Golden Curry or Vermont Curry, medium or hot)
  • 2½ cups water or light chicken broth
  • Neutral oil
  • Cooked rice, to serve

Method

  1. Heat oil in a heavy pot or Dutch oven over medium-high. Brown chicken pieces on all sides, ~4 minutes. Remove and set aside.
  2. In the same pot, cook onion until softened and lightly golden, ~5 minutes.
  3. Return chicken. Add carrots, potatoes, and water or broth. Bring to a boil, skim any foam.
  4. Reduce heat and simmer until vegetables are just tender, ~15 minutes.
  5. Break the curry roux block into the pot in pieces, stirring until fully dissolved. Simmer on low, stirring occasionally, until the curry thickens, ~10 minutes.
  6. Serve over rice.