Description
Make delicious Japanese Curry Chicken Thighs easily at home. This recipe brings comforting, savory flavors from our family kitchen to yours, perfect for a satisfying dinner.
Ingredients
- Chicken Thighs (boneless, skinless): 1.5 lbs
- Yellow Onion: 1 large, sliced
- Carrots: 2 medium, chopped
- Potatoes: 2 large, peeled and cubed
- Water or Broth: 4 cups
- Japanese Curry Roux Blocks (medium hot): 1 box (about 8 oz)
- Vegetable Oil: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Season the chicken thighs lightly with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the chicken thighs on both sides. Remove the chicken and set it aside.
- Add the sliced onion to the pot. Cook until softened, about 5 minutes.
- Add the carrots and potatoes to the pot. Stir for 2 minutes.
- Pour in the water or broth. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Return the chicken to the pot.
- Break the curry roux blocks into pieces and add them to the simmering liquid. Stir gently until the roux is completely dissolved and the sauce thickens.
- Simmer for another 5-10 minutes until the chicken is cooked through and the curry is rich.
- Serve hot over rice.
Notes
- Feel free to adjust the spice level by choosing mild or hot curry roux blocks.
- If you prefer a sweeter flavor, add a teaspoon of honey when dissolving the roux.
- This curry tastes even better the next day, so make extra!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 6g
- Sodium: Approx. 600mg (varies by roux)
- Fat: Approx. 20g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 14g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 5g
- Protein: Approx. 35g
- Cholesterol: Approx. 110mg