Japanese Curry Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

ONE-POT JAPANESE CURRY CHICKEN AND RICE



One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories     dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
  • In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
  • Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
  • Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
  • Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

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

More about "japanese curry chicken recipes"

JAPANESE CURRY - ERREN'S KITCHEN
Instructions. Heat oil in a medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside. In the same pan, add more oil if needed. Add the onion and garlic …
From errenskitchen.com


17 JAPANESE CURRY RECIPES YOU HAVE TO TRY - INSANELY GOOD
11. Curry Doria (Japanese Curry Rice Gratin) If you’re looking for something more novel than donburi and kare raisu, then this curry rice gratin is a must-try. This is a baked dish with rice …
From insanelygoodrecipes.com


JAPANESE CHICKEN CURRY - HOUSE OF NASH EATS
Peel and chop potatoes into 1 ½-inch pieces, then cover with cold water in a bowl to soak while preparing the rest of the dish. Peel and slice carrots on the diagonal, rotating a quarter turn …
From houseofnasheats.com


EASY JAPANESE CHICKEN CURRY RECIPE - DINNER, THEN DESSERT
Add grated apple, honey, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally. Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and …
From dinnerthendessert.com


JAPANESE CHICKEN KATSU CURRY (チキンカツカレー) - SUDACHI RECIPES
Sprinkle the chicken with salt and pepper on both sides. Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about ½ inch) In a bowl, mix …
From sudachirecipes.com


JAPANESE CURRY BREAD | CHICKEN CURRY BREAD RECIPE | - YOUTUBE
Japanese curry bread:· Curry Chicken Breast Filling1 potatohalf a carrotChicken breast 200g2 pieces of curry①: Diced potatoes, carrots, and chicken breasts f...
From youtube.com


JAPANESE CHICKEN CURRY - CHLOE TING RECIPES
200g Japanese curry bricks. 1400ml water. Fine dice onion and medium dice chicken, carrots and potatoes. Heat up olive oil in a large non-stick skillet over medium heat. Add onions and …
From chloeting.com


JAPANESE CHICKEN CURRY - JAPANESE CURRY RECIPE | THE CURRY GUY
Wipe your pan clean and add the oil. Then fry the onion over a medium heat for about 5 minutes or until soft. Add the potatoes first as they longer to cook. Cook for about 5 minutes. Stir in the …
From greatcurryrecipes.net


JAPANESE CHICKEN CURRY | MARION'S KITCHEN
Steps. To make the roux, heat the butter in a small saucepan over medium-high heat. When the butter is starting to foam, add the flour. Cook, stirring, for 2-3 minutes or until the mixture has …
From marionskitchen.com


JAPANESE CHICKEN CURRY チキンカレー • JUST ONE COOKBOOK
1½ lb boneless, skinless chicken thighs (you can also use beef, pork, seafood, tofu, mushrooms, or more vegetables—see Notes) . ¼ tsp kosher salt (Diamond Crystal; use half for table salt) …
From justonecookbook.com


JAPANESE CHICKEN CURRY - KHIN'S KITCHEN | JAPANESE CUISINE
Heat the pan and add butter and oil, then add the cut shallots and stir fry till the shallots are softened. Then add the chicken pieces and stir for a few seconds. Then add the ginger paste …
From khinskitchen.com


HOMEMADE JAPANESE CHICKEN CURRY (GLUTEN-FREE & MSG-FREE)
Heat ghee in a medium saucepan or a casserole pot over medium heat. Add the onion and a quarter of a teaspoon of salt and sauté for 3-4 minutes, until slightly softened. Add the ginger …
From cookedandloved.com


HOMEMADE JAPANESE CHICKEN CURRY RECIPE
Add the chicken in a single layer with the skin-side down and fry undisturbed until the skin is browned and crisp (about 3 minutes). Flip the chicken over and brown the second side. When …
From norecipes.com


JAPANESE CHICKEN CURRY | RECIPE CART
japanese chicken curry. 5.0 ... khinskitchen.com. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes. Prep Time: 15 minutes Cook ... Ingredients. Remove All …
From getrecipecart.com


16 JAPANESE CURRY RECIPES YOU'LL LOVE • JUST ONE COOKBOOK
7. Curry Ramen. When there are nights that call for emergency meals, reach for a package of instant ramen and leftover curry in the freezer to make this super easy curry ramen. 8. Beef …
From justonecookbook.com


KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET)
Add curry roux and cook. Cook chicken cutlets and slice them. Put cooked rice on one side of a serving plate, place cutlet pieces next to the rice. Pour curry on the side next to the cutlet …
From japan.recipetineats.com


THE SECRET INGREDIENT IN THIS JAPANESE CHICKEN CURRY IS FRESH APPLES
For the chicken curry: Heat a large Dutch-oven or heavy pot over medium-high heat. Add oil and brown chicken in 2-3 batches so as not to overcrowd the pot. Set aside. Step 4. Add a drizzle …
From foodnetwork.ca


CHICKEN KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET ... - AARON ...
MAKE CURRY. 1. Slice the onions as thinly as you can. Roughly chop the carrot and potatoes. 2. In a pot, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, add the onions and …
From aaronandclaire.com


JAPANESE CHICKEN CURRY RICE (チキンカレー) - OH MY FOOD RECIPES
Wash, peel off skin and chop 2 small carrots into chunks. 2. Chop 1 medium sized onion into chunks. 3. Wash, peel off skin and cut 2 small potatoes into chunks. 4. Diced 2 pieces of …
From ohmyfoodrecipes.com


HOW TO COOK JAPANESE CURRY? - TEST FOOD KITCHEN
Start by heating up some oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Stir in the ginger …
From testfoodkitchen.com


JAPANESE CURRY WITH CHICKEN KARAAGE - SEESFOODWILLTRAVEL.COM
After cleaning the rice, add about one and a half cups of water to the rice. Place on medium heat on the stove and bring it to a boil. Turn the heat all the way down and cover. Cook for about …
From seesfoodwilltravel.com


JAPANESE CURRY - WIKIPEDIA
Japanese curry. Japanese curry (日本のカレー, Nihon no karē) is commonly served in three main forms: curry over rice (カレーライス, karē raisu), curry udon (curry over thick noodles …
From en.wikipedia.org


Related Search