japanese chicken curry

Juicy, crispy fried chicken thighs sliced and served with homemade Japanese curry, this Chicken Katsu Curry Recipe is on the table in under an hour and incredibly delicious!

Chicken Katsu Curry Recipe

lbs. chicken thighs (boneless & skinless (8 thighs))

panko breadcrumbs

tbsp. flour

eggs (beaten)

cooking oil

salt

black pepper

Japanese curry roux

onion

potato

carrots (chopped)

water

chicken stock

mirin

Beat the chicken with a mallet until it's about 1/2" thick.

Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.

Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.

Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.

Remove from heat, let cool slightly and slice into strips.

Serve the chicken with steamed white rice and Japanese curry sauce (below).

Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.

Add the potato, carrot, stock and water and bring to a boil.

Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.

Add the curry roux, mirin and salt and bring to a boil.

Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.

Katsu Curry Sauce:

https://embed.mediavine.com/videos/xwikwktnphxuvwpdc5to

Make a quick authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal!

Japanese Chicken Curry

Garlic

Ginger

Onion (sliced thick)

red potatoes (quartered)

Carrots (chopped thick)

Water

Vermont Curry Paste (6 squares)

Full-Fat Coconut Milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker.

Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.

Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

Make Easy Weeknight Instant Pot Japanese Chicken Curry (Pressure Cooker Japanese Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Instant Pot Japanese Chicken Curry

(907 grams) bone-in chicken thighs

(15 milliliters) peanut oil

(240 grams) small onions (, sliced)

carrots

(9 grams) garlic cloves (, minced)

(3 grams) thin ginger slice (, minced)

(125 milliliters) cold water

Kosher salt and black pepper

(15 milliliters) Worcestershire sauce

(15 milliliters) Japanese soy sauce (not low sodium)

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Brown Chicken Pieces: Lightly season the skin side of chicken thighs or drumsticks with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the chicken thighs skin side down (or drumsticks) in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 3.5 - 4 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Saute Onions &amp; Garlic: Add onion slices in pressure cooker and saute until soften (~ 2 minutes). Add in minced garlic and ginger, then saute until fragrant (~30 seconds).

Add Water to Deglaze: Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Optional Flavor Enhancing Steps

Pressure Cook Chicken:&nbsp;Place chicken and the flavorful meat juice in the pressure cooker. Add in 1 tbsp (15ml) Worcestershire sauce &amp; 1 tbsp (15ml) Japanese soy sauce. Layer carrot chunks &amp; half of the potato chunks on top. Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots.Close lid and pressure cook at High Pressure:-Chicken Thighs: 5 Minutes + 10 Minutes Natural Release-Chicken Drumsticks: 6 Minutes + 10 Minutes Natural Release-Chicken Cubes: 2 Minutes + 10 Minutes Natural ReleaseAfter the pressure cooker finished cooking, wait 10 minutes then carefully release the remaining pressure. Turn off the heat. Open the lid carefully.

Create Japanese Curry: Remove and set aside the oven-safe bowl with potato chunks and chicken. Press Cancel button, then Sauté button to heat up the sauce. Stir-in Japanese curry roux one cube at a time to thicken the sauce. Taste the sauce after each curry roux has melted, then determine if more cubes are necessary. For reference, we used 4 - 6 cubes in our tests. Place chicken and potato chunks back in the sauce.

Serve: Serve immediately with Calrose rice or short grain sushi rice.

Make Chicken Curry

Pressure Cooker Japanese Chicken Curry is comfort food. Simple recipe with just a few ingredients dumped into the Instant Pot, Mealthy or Pressure Cooker.

Pressure Cooker Japanese Chicken Curry

(peeled

Tablespoon Grapeseed Oil

Yellow/Brown Onion

inch Fresh Ginger Root (peeled/minced)

Fresh Garlic (minced)

Carrots

Tablespoon Tonkatsu Sauce

Tablespoon Chocolate Block (any kind)

Kosher Salt

Freshly Ground Black Pepper

Boneless/Skinless Chicken Thighs (cut into 2 inch pieces)

Chicken Broth

box Japanese Curry Roux

Jasmine Rice (rinsed well)

Peel and quarter potatoes and place them in a bowl with cool water.&nbsp; Let soak for 20 minutes and then start preparing the ingredients.

Select Saute/Browning on pressure cooker and allow to fully heat.&nbsp; Once hot, add oil.

Rough chop carrots and onions and add them to cooking pot.

Mince garlic and ginger and add to cooking pot.&nbsp;&nbsp;Mix in salt, pepper, Tonkatsu sauce, chocolate (or 2 adds in of your choice).

Dump in chicken and mix through.

Drain potatoes and add to pot and cover with chicken broth.

Sink curry blocks into broth and mix.

Rinse rice well and add to rice pan. Add water.&nbsp; Place trivet into pot and place pan of rice on top.

Lock on lid and close pressure valve.&nbsp; Cook at high pressure for 4 minutes.&nbsp; When beep sounds, wait 10 minutes and then release the rest of the pressure.

Remove the pan of rice and fluff.

Stir the curry to make sure the curry blocks have been well incorporated.

Japanese Curry is made rich by a roux which can either be bought in pre-made blocks or we can teach you to make it from scratch!

Japanese Curry

butter

tbsp. all-purpose flour

Japanese curry powder

chicken breast

neutral oil, such as canola or vegetable

onion,

russet potato,

c. carrots,

c. grated apple (no need to peel)

c. sliced mushrooms,

Worcestershire sauce,

c. frozen peas

What do you prefer to top your Japanese curry with?

https://streaming.hearstdigitalstudios.com/1c7ccb26-6674-46ed-b766-e5003545b2ee/video_rover_16x9_1080p_hd_1638315182_69225.mp4

This Homemade Japanese Curry Is The Ultimate Winter Comfort

This Japanese version of curry is a perfect family meal. Tender pieces of chicken, carrots, and potatoes cooked in a delicious curry sauce.

boneless skinless chicken thighs (with the fat trimmed and cubed)

vegetable oil

onions (sliced)

garlic

flour

curry powder

honey

soy sauce

garam masala

potatoes

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

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

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

Add the browned chicken, carrots, and potatoes.

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.

Serve over rice.

Japanese chicken curry is a delicious way to get your vitamin (C)urry

Japanese chicken curry

chicken

onion (about 8 oz sliced)

oz carrots (cut rangiri style (see above) if you want)

garlic (crushed)

1/2 inch piece of fresh ginger (grated)

chicken stock (low

curry powder (I use S&B brand)

tsp garam masala

tbsp flour

(plus

tonkotsu sauce

Prep your vegetables. Slice the onion into 1/8 inch slices. Cut the onion in half from the stem to the root. Peel. Cut the stem end off. Now cut slices moving towards the stem end. You are cutting onion half moons.

Cut up the carrots, potatoes and chicken. You want bite size pieces.

Heat a pot large enough to hold all the ingredients over medium low heat. Add 2 tablespoons of butter. Let melt and then add the onions and the salt. Cook the onions for about 5 minutes stirring occasionally. You are going for soft and translucent. You don&#x27;t want to let the onions brown.

Add the carrots, garlic and ginger (or 1 tbsp of garlic ginger paste if you stock it) and cook another 2 minutes.

Add the stock. Stir and bring to a simmer. Let cook 10 minutes. Set a timer. Makes things easy.

Add the potatoes. Cook another 15 minutes. Use your timer. Check the potatoes. They should be close to done. Depends on how big the pieces were. If they aren&#x27;t starting to soften cook them until they do.

Add the chicken. Cook 10 minutes.

While the chicken cooks make the curry roux.

Heat the remaining 4 tablespoons of butter in a small sauce pan over medium low heat. Add the curry powder and garam masala and cook for about 30-45 seconds. Add the flour and stir to combine. You want all the flour coated with fat. If it&#x27;s really dry add a bit of vegetable oil.

Cook the flour/spice mixture over medium low heat for about 2 minutes. This is your roux.

Now add a couple tablespoons of broth from the simmering curry. Stir to combine. It will make an ungodly looking mess. Goop. Don&#x27;t worry. Add another couple tablespoons of broth and stir. Repeat that a couple more times.

Now add around 1/2 cup of broth and stir to combine. Add another 1/2 cup or so and stir. You sould be getting to the point where you have a really thick but smooth paste. Curry paste. It&#x27;s better than it sounds. It&#x27;s actually a variant of veloute which is a variant on bechamel. There&#x27;s some cooking theory in this recipe...

10-12 minutes have gone by. Check the chicken. It should be done or at least close. Depends on how lively your simmer is though. Use an instant read thermometer. Safety first. You want it read around 155-160F at this point. The thighs are cooked at 170F but you can go a little higher. That&#039;s the nice thing about dark meat. It is forgiving.

Add the curry veloute (fancy way to say the curry paste) to the curry. Stir to combine. Bring to a simmer. The chicken should be done. Check it. If it&#x27;s not cook it for another few minutes.

Taste. At this point the flavour profile will be similar to the cubes. Adjust salt. Now add one tablespoon of tonkotsu sauce. Taste again. This will add a hint of sweetness as well as that secret Japanese curry flavour. If you like it stop now. If you want more fruit and sugar add another tablespoon. I like it between one and two tablespoons. If you want big fruit taste add another tablespoon. I&#x27;ve never gone beyond that so I don&#x27;t know if more is better.  Three is too sweet for my taste.

Wonderful! And I found the recipe so easy to follow. I've been experimenting with various curries and this recipe beats them all. I subbed the tonkatsu sauce for chili garlic sauce.

Tender chicken with peas and carrots in a rich Japanese curry sauce. This Japanese Chicken Curry recipe is designed to be a little bit faster than traditional recipes.

Quick Japanese Chicken Curry

12-16 oz boneless, skinless chicken breast (or sub chicken thigh)

yellow onion

tbsp garlic

carrots carrots

peas (or sub frozen or canned peas)

tbsp ketchup

ginger paste ginger

water (divided)

baking soda (optional, for tenderizing chicken)

olive oil (or neutral oil, for cooking)

white rice (for serving)

Slice the chicken breast into ~¼” thick slices and cut into bite-sized pieces. (Season chicken pieces on one side with salt and pepper if you&#39;re skipping the tenderizing step)

Optional, tenderize the chicken: Arrange the sliced chicken on a cutting board or plate, so it’s laying flat. Dust with ~1 tsp of baking soda, then flip all the pieces and dust with the other ~1 tsp of baking soda. Let sit for about 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry. Season the chicken on one side with salt and pepper. Prepare the other ingredients while you wait for the chicken.

Heat a generous swirl of oil in a large pot over medium-high heat. Once hot, add the chicken and toss to coat it in oil, then arrange it so it&#39;s laying flat in the pan. Let the chicken cook undisturbed until the bottom is golden and it&#39;s mostly cooked through, about 4 minutes. Then flip or toss the chicken and cook for about 1 more minute until cooked through. Remove the chicken to a plate.

Reduce the heat to medium, add more oil if needed, and the diced onion. Cook, stirring occasionally, for about 2 minutes, then add the carrots as well. Cook them together for another 5-7 minutes, until the onions are soft and translucent.

Optional: as the onions cook, dissolve the curry roux. (This extra step helps avoid clumps since we aren&#39;t simmering for too long). Chop the curry block into small pieces and add it to a microwave safe dish with 1/2 cup of water (per batch). Microwave for 30 seconds, then mix and repeat until the curry is fully dissolved (2-3 times).

When the onions are ready, add the garlic and cook for about a minute until it&#39;s very fragrant. Then add the water and bring the mixture to a simmer. (2 cups of water per batch if you used 1/2 cup to dissolve the curry, or 2 1/2 cups if you did not)

As the mixture is coming to a simmer, add the ketchup and soy sauce. Once it&#39;s simmering, add the curry roux (either already dissolved or chopped into small pieces).

Once the curry is simmering again, add the chicken, peas, and ginger. Cook until it&#39;s warmed through, and your desired thickness is reached, just a few minutes. If you&#39;d like to make the curry thinner, just add a little more water.

Serve hot with white rice (I use jasmine rice or Japanese short grain rice). It&#39;s also delicious over noodles such as udon! I serve this curry with a spoon and chopsticks.

Top 8 japanese chicken curry recipes from across the web

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Chicken Katsu Curry Recipe

Japanese Chicken Curry

Instant Pot Japanese Chicken Curry

Pressure Cooker Japanese Chicken Cu...

Japanese Curry

Japanese Curry

Japanese chicken curry

Quick Japanese Chicken Curry

Top 8 japanese chicken curry recipes from across the web

The most viewed japanese chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry Recipe

Japanese Chicken Curry

Instant Pot Japanese Chicken Curry

Pressure Cooker Japanese Chicken Cu...

Japanese Curry

Japanese Curry

Japanese chicken curry

Quick Japanese Chicken Curry

The most viewed japanese chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine