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–+ servings
This Japanese Curry made from scratch gets its flavor and thickness through the power of fruits and vegetables. It's the perfect hearty winter meal for groups of kids and grownups alike.
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Japanese Chicken Curry From Scratch

Curry rice is the ultimate comfort food in Japan, and I've spent decades perfecting this from-scratch Japanese Chicken Curry recipe that you can make without curry cubes.
Course Entree, Soups & Stews
Cuisine Best, Japanese
Keyword curry
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free, Low Sugar
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 485kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 800 grams boneless skin-on chicken thighs (cut into large bite-size pieces)
  • 30 grams ginger (grated)
  • 20 grams garlic (grated)
  • ¼ cup water
  • 1 teaspoon salt
  • ⅛ teaspoon baking soda
  • 600 grams onions (2 large minced)
  • 70 grams carrot (grated)
  • 24 grams Japanese Curry Powder (~3 tablespoons)
  • 4 cups vegetable stock
  • 1 banana
  • 400 grams potatoes
  • 300 grams carrots
  • 1 bay leaf
  • 1 star anise
  • 2 tablespoons soy sauce
  • 1 tablespoon chunou sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons cocoa powder
Grams + US Cups - US Standard

Instructions

  • Add 1 teaspoon salt and ⅛ teaspoon baking soda to ¼ cup water and mix until dissolved.
    1 teaspoon salt, ⅛ teaspoon baking soda, ¼ cup water
    Mixing baking soda solution for caramelizing onions.
  • Add 1 tablespoon vegetable oil to a heavy-bottomed pot such as a Dutch oven and heat over medium-high heat until the oil is shimmering (but not smoking).
    1 tablespoon vegetable oil
  • Add 800 grams boneless skin-on chicken thighs 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.
    800 grams boneless skin-on chicken thighs
    Browning chicken for Japanese Curry.
  • When the chicken is browned on both sides, remove it from the pan and add grated 30 grams ginger and 20 grams garlic. Saute until you have a thick layer of brown fond on the bottom of the pot and the mixture is caramelized.
    30 grams ginger, 20 grams garlic
    Caramelizing garlic and ginger for Japanese Curry from Scratch.
  • Add 600 grams onions along with the baking soda solution and quickly stir to coat the onions evenly with the mixture. Cover the pot with a lid and reduce the heat to low, allowing the onions to steam for 10 minutes.
    600 grams onions
    The secret to a good Japanese curry is to caramelize the aromatics including these minced onions.
  • Remove the lid and turn up the heat to medium-high, boiling the mixture until very little liquid is left.
    Minced onions steamed before they are caramelized.
  • Add the grated 70 grams carrot and fry the mixture by stirring, then spreading the vegetables into an even layer and then stirring again until the onions are fully caramelized and the mixture is cinnamon brown.
    70 grams carrot
    Caramelized onions, carrots, ginger and garlic for Japanese Curry.
  • Add 24 grams Japanese Curry Powder and stir until it is very fragrant (about 1 minute). Be careful not to burn it.
    24 grams Japanese Curry Powder
    Toasting Japanese curry powder with caramelized onions.
  • Add the4 cups vegetable stock and 1 banana, and then use a stick blender to puree the mixture until smooth.
    4 cups vegetable stock, 1 banana
    Pureeing the caramelized aromatics with a banana and stock to make the base for Japanese Curry.
  • Now, you want to return the chicken to the pot with 400 grams potatoes, 300 grams carrots, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 1 bay leaf, 1 star anise, and 2 teaspoons cocoa powder.
    400 grams potatoes, 300 grams carrots, 1 bay leaf, 1 star anise, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 2 teaspoons cocoa powder
    Stirring potatoes, carrots and chicken into the Japanese curry sauce.
  • Adjust the heat to maintain a gentle simmer, and then let this cook until the carrots and potatoes are tender (about 1 hour). You'll want to mix the curry every 10 minutes to ensure it is not burning to the bottom of the pot.
    As the curry cooks down it takes on a darker color.
  • The Japanese curry is done when the vegetables and chicken are tender, and the sauce is like a thick gravy. Taste the curry and adjust the seasonings with salt and cayenne pepper to taste. If you like a looser curry, add water or stock to thin it out.
    When the Japanese curry is done, it should be a dark brown color.
  • To make Japanese curry rice, just serve your homemade chicken curry over Japanese short-grain rice.

Video

Notes

The banana in this recipe needs to be firm ripe; if an overripe banana is used, it can make the curry taste too much of banana.  If your banana is starting to turn black, better to save that one for Banana Bread.  If you're not sure, you can substitute a sweet grated apple.  Try to use one that's not too tart.

Nutrition

Calories: 485kcal | Carbohydrates: 40g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1587mg | Potassium: 1134mg | Fiber: 7g | Sugar: 12g | Vitamin A: 10840IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 4mg