JAPANESE CHICKEN CURRY
This Japanese chicken curry is mild, a little bit sweet and super tasty. A delicious family-friendly curry!
I had intended on trying out a packaged Japanese curry paste for this meal – until I looked at the ingredients list and realised it was loaded up with MSG and palm oil!
This version is made from scratch, so you know exactly what’s going in there. Even better, it’s super easy to make and still tastes good.
Serve the curry with brown rice and sesame coated broccoli. Pickled sushi ginger makes a nice accompaniment too.
If you want to cook your own brown rice, rather than using the microwave pouches, follow the instructions in this Chinese chicken stir fry recipe (and start cooking the rice before you begin step 1).
JAPANESE CHICKEN CURRY
This Japanese chicken curry is mild, a little bit sweet and super tasty. A delicious family-friendly curry that’s made from scratch (much healthier than the packet versions)!
Ingredients
CURRY
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 2 carrots
- 1 apple
- 1 brown onion
- 2 cloves garlic
- 2 tsp peanut oil, divided
- 2 tsp crushed ginger
- 3 Tbsp plain flour
- 5 tsp curry powder
- 2 Tbsp tomato paste
- 1 Tbsp white miso paste
- 2 cups chicken stock (500ml)
- 1/2 Tbsp honey
- 1/2 Tbsp soy sauce
TO SERVE
- 1 large broccoli
- 2 Tbsp sesame seeds
- 2 tsp peanut oil
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 2 Tbsp sushi ginger (optional)
Instructions
PREPARE CURRY
Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Roughly dice carrots and finely dice apple and onion. Crush garlic.
Heat 1 teaspoon oil in a large non-stick pot on medium-high. Add chicken and cook until browned all over. Add remaining teaspoon oil, then stir in carrots, apple, onion, garlic and ginger. Cook for 3-5 minutes, until softened.
Stir in flour and curry powder and cook for 1 minute. Stir in tomato paste and miso paste, then add stock, honey and soy sauce. Simmer for 10 minutes, until sauce has thickened and chicken is cooked through.
PREPARE SERVING INGREDIENTS
Meanwhile, cut broccoli into florets. Heat a wok on medium-high. Add sesame seeds and cook until toasted. Remove half of the seeds into a small bowl, then add broccoli and oil to wok with the remaining seeds and stir fry until broccoli is tender and lightly charred.
Microwave rice according to instructions on packet.
SERVE
Divide rice between individual serving bowls. Top with curry and add broccoli on the side. Sprinkle curry with remaining sesame seeds. Add sushi ginger on top, if using.
Recipe Notes
WINE MATCH: A medium-dry Riesling.
GLUTEN-FREE OPTION: Use plain gluten-free flour. Choose gluten-free chicken stock and soy sauce.
INGREDIENT SWAPS / NOTES: If you don’t want to use miso paste, swap for 1/2 tablespoon soy sauce. You could cook your own rice instead of using the microwave pouches. You will need 250g dried rice - see cooking instructions for brown rice in this recipe: https://www.yourultimatemenu.com/ chinese-chicken-stir-fry/.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. An easy lunch or dinner!
