Japanese Chicken Curry

Name: Japanese Chicken Curry
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 c. short-grain white rice; 2 tbsp. canola oil, divided; 1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; Kosher salt and pepper; 1 large yellow onion, chopped; 2 cloves garlic, finely chopped; 2 large carrots (14 ounces), peeled and cut into 1/2-inch pieces; 1 lb. gold potatoes (about 2 medium), peeled and cut into 3/4-inch pieces; 1/2 6.5- to 8-oz package mild Japanese curry (we used S&B Golden Curry), brick broken into blocks; 1/2 c. Easy Homemade Applesauce or store-bought applesauce; 2 tsp. Worcestershire sauce; Japanese pickles, for serving

Applesauce complements curry’s savory spices.

Published: Sep 22, 2023

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mike garten

Yields:

8 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

380

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Inspired by Just One Cookbook’s recipe, we stir in Easy Homemade Applesauce (in lieu of grated apple) to savory curry to add a fruity sweetness to the comforting dish. Using store-bought Japanese curry-roux bricks (we like S&B Golden Curry) is a shortcut worth taking.

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Ingredients

2 cups
short-grain white rice
2 Tbsp.
canola oil, divided
1 lb.
boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Kosher salt and pepper
1
large yellow onion, chopped
2
cloves garlic, finely chopped
2
large carrots (14 ounces), peeled and cut into 1/2-inch pieces
1 lb.
gold potatoes (about 2 medium), peeled and cut into 3/4-inch pieces
1/2
6.5- to 8-oz package mild Japanese curry (we used S&B Golden Curry), brick broken into blocks
1/2 cup
Easy Homemade Applesauce or store-bought applesauce
2 tsp.
Worcestershire sauce
Japanese pickles, for serving

Directions

1. Step 1Cook rice per package directions.
2. Step 2Meanwhile, heat 1 tablespoon oil in Dutch oven on medium-high. Add chicken and sprinkle with 1/4 teaspoon each salt and pepper. Cook, without stirring, until chicken turns easily, 3 to 4 minutes. Flip and continue cooking, stirring occasionally, until chicken is cooked through, 2 to 3 minites. Transfer to bowl.
3. Step 3Heat remaining tablespoon oil on medium. Add onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to turn golden, 3 to 4 minutes. Stir in garlic and cook 1 minute.
4. Step 4Add carrots, potatoes, and 3 1/2 cups water for half of 6.5- to 7.5-ounce package curry (or 4 cups for half of 7.5- to 8-ounce package). Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until carrots and potatoes are tender, 15 to 20 minutes. Stir in curry blocks 1 at a time until dissolved.
5. Step 5Stir in applesauce, Worcestershire sauce, and chicken and simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Serve with rice and Japanese pickles.

NUTRITIONAL INFORMATION (per serving): About 380 calories, 10 g fat (3.5 g saturated), 53 mg cholesterol, 849 mg sodium, 55 g carbohydrates, 4 g fiber, 7.5 g sugar (1.5 g added sugar), 16 g protein

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