Japanese Chicken Curry
You will fall in love with this delicious Japanese curry recipe! Tender pieces of chicken, carrots, and potatoes cooked in a rich savoury curry sauce.
Servings 4 serves
Ingredients
- 50 g butter
- ¼ cup plain wholemeal flour
- 2 tbsp curry powder
- 2 tsp garam masala
- 1 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- 100 g brown onion finely diced
- 500 g chicken breast diced
- ¼ cup tamari/soy sauce
- 1 tbsp honey
- 1 apple grated
- 2 cups chicken stock
- 2 potatoes peeled and cut into very small pieces
- 1 carrot cut into very small pieces
- Pinch of salt
- 400 g cooked basmati rice
Instructions
- Add 1 cup of rice and 2 cups of water to a small saucepan. Cover with a lid and bring to the boil. Once boiling, reduce the heat to low and simmer, covered, until all the water has evaporated and the rice is cooked.
- Heat the butter in a small saucepan over medium-high heat. Once the butter starts to bubble, add the flour and cook, stirring, for about 30 seconds.
- Stir through the curry powder and garam masala until well combined. Transfer the mixture to a bowl and set aside.
- Heat the olive oil in a large frypan over medium heat. Add the garlic and onion, season with a pinch of salt and cook for 2–3 minutes, or until softened.
- Stir the butter and spice mixture through the onion and garlic. Add the diced chicken and stir until well coated.
- Add the tamari/soy sauce, honey, grated apple and chicken stock. Stir to combine.
- Add the potatoes and carrot and bring the curry to a simmer. Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
- Spoon the Japanese chicken curry over cooked basmati rice and serve immediately.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Soy sauce: Choose a simple soy sauce with minimal ingredients and no added flavour enhancers, or use tamari if preferred.
- Chicken stock: Look for a salt-reduced stock with simple, recognisable ingredients and no added flavours or preservatives.
- Curry powder: Choose a curry powder made from herbs and spices without added fillers or flavour enhancers.