Japanese Chicken Curry - Erren's Kitchen

Japanese Chicken Curry - Erren's Kitchen

This easy recipe for Japanese Chicken Curry  is a healthier take on fried Chicken Katsu Curry.  Impress your friends and family with this simple, fragrant and flavorful dish.

Our town just had a new Japanese restaurant open.  We’re real foodies and make our way to any new restaurant that opens near by. I’ll be honest, besides sushi and hibachi grills, I’ve never really had Japanese food before, but after going to that restaurant, it’s a new favorite.

They had a small lunch menu (we don’t have a babysitter so we schedule days off to have lunch dates while our son is at school).  It was setup into meals.  You pick one appetizer option (I had amazing pan fried dumplings), then you get a cup of Miso Soup (which was surprisingly delicious for a soup made from bean paste) and after that you choose a main meal.

I had chicken teriyaki which was great, but my husband had a Chicken Katsu Curry.  One taste and I dreamed about his lunch for days.  So much that he had to take me back a week later so I could have my own.  Of course, I had to figure out to make my own.  I’m on a diet and they used thin sliced chicken breast that was coated in panko bread crumbs and deep fried.

Although that’s good for a treat, it’s not something I make on a regular basis.  I cut the cried chicken and used boneless, skinless chicken thighs instead.   This dish is  loaded with tender chunks of chicken, carrots and potatoes in a rich savory curry sauce.  I’m telling you, if you are a fan on curry, you have to try this!

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Japanese Chicken Curry

Impress your friends and family with this simple, fragrant and flavorful Japanese Chicken Curry.

Ingredients

• 
  6
  boneless skinless chicken thighs
  fat trimmed and cubed
  


• 
  2
  tablespoons
  vegitable oil
  


• 
  2
  onions
  sliced
  


• 
  4
  large garlic cloves
  chopped
  


• 
  2
  medium carrots
  sliced
  


• 
  2
  tablespoons
  plain flour
  


• 
  1
  tablespoon
  mild curry powder
  I used McCormick - UK Schwartz
  


• 
  2
  cups
  chicken stock
  


• 
  1
  tablespoon
  honey
  


• 
  2
  tablespoons
  soy sauce
  


• 
  2
  teaspoons
  garam masala
  


• 
  2
  large potatoes
  peeled and cubed
  


• 
  1/2
  cup
  frozen peas
  

Instructions

1. 
   

   Heat oil in medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.

   
   


2. 
   

   In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.

   
   


3. 
   

   Add the flour, curry powder and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.

   
   


4. 
   

   Add the browned chicken, carrots, and potatoes.

   
   


5. 
   

   Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat. Add the peas and cook another minute.

   
   


6. 
   

   Serve over rice.

   
   

Nutrition Facts

Japanese Chicken Curry

Amount Per Serving

Calories 464
Calories from Fat 144

% Daily Value*

Total Fat 16g
25%

Saturated Fat 7g
35%

Cholesterol 164mg
55%

Sodium 861mg
36%

Potassium 1257mg
36%

Total Carbohydrates 38g
13%

Dietary Fiber 6g
24%

Sugars 11g

Protein 42g
84%

Vitamin A
105.8%

Vitamin C
32%

Calcium
9.1%

Iron
35.6%

* Percent Daily Values are based on a 2000 calorie diet.

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