Description
A comforting Japanese-style chicken curry featuring tender roast chicken simmered in a rich, flavorful sauce made with curry powder, garam masala, garlic, ginger, and vegetables. Served over short-grain white rice with a garnish of spring onions and optional Japanese pickles for an authentic touch.
Ingredients
Scale
Chicken
- 1 prepared roast chicken (see recipe below)
Sauce and Vegetables
- 1 tbsp vegetable oil
- 2 onions, thickly sliced
- 2 large garlic cloves, finely grated
- 25g ginger, peeled and grated
- 45g unsalted butter
- 30g plain flour
- 1 tbsp medium curry powder
- ½ tsp garam masala
- 850ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp rice wine vinegar
- 500g Maris Piper potatoes, cut into eighths
- 3 large carrots, sliced on the diagonal
To Serve
- Cooked short-grain white rice
- Sliced spring onions
- Japanese pickles (optional)
Instructions
- Prepare the sauce base: Heat the vegetable oil in a large flameproof casserole or pan over medium heat. Add the thickly sliced onions and cook for 10 minutes until they turn lightly golden, stirring occasionally to prevent burning.
- Add aromatics: Mix in the finely grated garlic and peeled grated ginger, cooking gently for about 2 minutes until fragrant and combined with the onions.
- Create the curry roux: Add the unsalted butter to the pan and wait until it is sizzling. Stir in the plain flour, medium curry powder, and garam masala, cooking the mixture for 3 to 4 minutes until it darkens slightly in color to develop a rich flavor base.
- Incorporate the stock: Gradually ladle in the vegetable stock, stirring well after each addition to create a smooth, thick sauce without lumps.
- Simmer the sauce: Bring the sauce to a gentle simmer, then add the soy sauce, honey, and rice wine vinegar to balance the flavors with savory, sweet, and tangy notes.
- Add vegetables: Stir in the cut Maris Piper potatoes and diagonally sliced carrots. Cover the pan and simmer gently for about 15 to 20 minutes, or until the sauce has thickened and the vegetables are tender when pierced with a fork. Adjust seasoning and add a splash more stock if the sauce becomes too thick.
- Serve the curry: Slice the prepared roast chicken and arrange it over cooked short-grain white rice. Spoon the thickened curry sauce with potatoes and carrots over the chicken and rice. Garnish with sliced spring onions and serve alongside Japanese pickles if desired for an authentic finish.
Notes
- Using Maris Piper potatoes gives the curry a creamy texture due to their fluffy interior when cooked.
- Adjust the amount of curry powder and garam masala according to personal spice preference.
- Simmering the onions slowly helps develop sweetness and depth in the curry sauce.
- Japanese pickles add acidity and crunch, complementing the rich curry flavors.
- Make sure to gradually add the stock to avoid lumps in the roux-based sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Japanese chicken curry, curry with vegetables, stovetop chicken curry, Japanese comfort food, curry with potatoes and carrots, homemade chicken curry
