Japanese Chicken Curry Recipes

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JAPANESE CURRY CHICKEN



Japanese Curry Chicken image

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Provided by Idachef

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds skinless, boneless chicken breast, or more to taste
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
5 ⅓ cups water, divided
1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
1 (15 ounce) can peas, drained
5 new potatoes, halved
1 (8 ounce) package sliced cremini mushrooms
2 medium carrots, chopped
1 medium onion, chopped
2 cups jasmine rice (such as Mahatma®)

Steps:

  • Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
  • While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
  • Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  • Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Scoop rice into bowls and serve curry on top.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g

JAPANESE CHICKEN CURRY



Japanese Chicken Curry image

Homemade Japanese Curry Chicken WIN! The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot!

Provided by YummySmellsca

Categories     Curries

Time 2h45m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 18

2 tablespoons canola oil
550 g boneless skinless chicken thighs, trimmed and chopped into large chunks
2 large onions, thinly sliced (approx. 1 lb)
1/2 tablespoon grated garlic (~2 large cloves)
1/2 tablespoon grated ginger
2 1/2 tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257)
3 cups low sodium chicken broth
2 large carrots, cut into chunks
2 large red potatoes, cut into large chunks (no need to peel)
1 medium japanese sweet potato, peeled and cut into chunks
1 small Asian pear, peeled cored and grated (or apple)
1 tablespoon tomato paste
1 tablespoon cocoa powder
1 tablespoon kosher salt
2 tablespoons all-natural ketchup
2 teaspoons Worcestershire sauce
1 tablespoon butter
1 tablespoon rice flour

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat.
  • Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
  • Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
  • Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
  • Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
  • Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
  • Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
  • Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
  • Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
  • Adjust salt to taste.
  • Serve with hot rice on the side.

Nutrition Facts : Calories 348.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 81.2, Sodium 1444.2, Carbohydrate 38.4, Fiber 5.7, Sugar 7.7, Protein 24.8

JAPANESE CHICKEN CURRY



Japanese Chicken Curry image

Delicious, Japanese-style chicken curry with a touch of apple and honey flavor. Super easy to prepare. Serve with multigrain rice or white rice and freshly boiled veggies. Bon appetit!

Provided by Anita Chen

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h15m

Yield 6

Number Of Ingredients 13

18 ounces chicken breast tenders, cut into bite-sized pieces
4 tablespoons light soy sauce
2 tablespoons Chinese cooking wine
½ teaspoon white sugar
1 tablespoon tapioca starch
2 tablespoons cooking oil
2 medium onions, chopped
½ cup dry white wine
2 medium potatoes, cubed
½ carrot, cubed
7 cups water
½ (8 ounce) package mild curry sauce cubes (such as House Foods Vermont Curry)
½ (8 ounce) package hot curry sauce cubes (such as House Foods Vermont Curry)

Steps:

  • Combine chicken with soy sauce, cooking wine, and sugar in a medium bowl. Sprinkle tapioca starch over chicken and massage until well coated. Marinate for 20 minutes.
  • Heat oil over medium-high heat in a wok. Saute onions until tender, about 5 minutes. Add the chicken, discarding excess marinade, and stir-fry until lightly browned, 3 to 5 minutes. Stir in white wine. Add potatoes and carrot; saute for 3 minutes. Pour in water and bring to a boil. Reduce heat to medium. Cook, covered, until chicken is tender, about 10 minutes.
  • Remove wok from heat. Break both types of curry sauce cubes into pieces and mix into the wok until cubes dissolve completely. Return wok to low heat and let curry simmer until desired consistency is reached, about 10 minutes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 20.4 g, Cholesterol 48.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.6 g, Sodium 577.9 mg, Sugar 3.2 g

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