The temperature dropped like crazy in one night, and I am craving for comfort food as we approaching winter right now. I am sharing the Japanese Chicken Curry recipe that I have been cooking for about 6 years now. It’s easy to make and it’s delicious!
This recipe is enough for 4 persons or 2 persons for 2 meals.
300-400 skinless chicken thighs,
1 small white onion,
Japanese curry block (spicy version),
Cut the chicken thigh into 3-4cm pieces, slice the whole onion, and chop the carrot and potatoes into 2-3cm pieces.
Heat a pan with some cooking oil, first stir-fry the onions for about 2 minutes, then add the chicken pieces, keep on stir-fry until most of the chicken changes color.
Add carrot pieces to stir-fry for about 3 minutes. Carrots need a longer time to turn soft than potatoes, that’s why you should first add carrot. Then add potatoes to stir-fry for another 2-3 minutes, until all chicken pieces are cooked.
Pour the milk in, if you are lactose intolerant, you can replace it with water. I have never tried the recipe with oat milk, soymilk or other nut milk, so I personally do not know if it will turn out to be good. Make sure the content is almost fully covered by the milk or water.
Wait until it starts to boil, add 2-3 small pieces of curry, stir gently until the curry is fully dissolved, the content should turn light brown when the curry is melted.
Move it to a smaller fire and keep it on small fire for about 20-30 minutes. Remember to stir it regularly, until the curry starts to thicken. Add a little bit salt if it’s too blend.
Thanks to the milk, the spicy curry flavor is not that visible, instead, it is very creamy and smooth. If you replace milk with water, it won’t be as creamy as this.
Prepare a deep/pasta plate, add some cooked white rice, and scope a decent amount of curry on top of the rice. You can also add some roasted sesame seeds on the top. Mix the curry with rice well, enjoy!
Hope you like the recipe and stay warm!