Japanese curry



Chicken - 500 gr

Onions - 1 pc.

Carrot - 1 pc.

Potatoes - 2-3 units.

Curry paste - 1-2 tbsp.

Vegetable oil - for frying

Water - 600-800 ml or ready-made chicken broth 350-600 ml

Salt - to taste

Ground black pepper - to taste

Ground ginger - 1 tbsp.

Spicy curry seasoning - 1 tbsp.

Rice - 300 gr


Additional information:


Honey - 1 tbsp.

Sugar - 1-2 pinches

Apple - 0.5 pcs. (grated)

Ketchup - 1-2 tbsp.

Tomato paste - to taste

Soy sauce - to taste

Ginger root - to taste

Garlic - to taste


Prepare the necessary ingredients.


Curry seasoning is used to give the sauce a rich flavor. You can use ready-made curry paste or prepare a mixture of ground ginger, curry seasoning, ground black or red pepper, and salt. I use a mixture of dried seasonings and cooked paste.


You can use any kind of meat, but chicken thighs are preferred for chicken curry. It is believed that this meat has a brighter flavor and is more juicy compared to fillets and other parts of the chicken.


Also, if desired, you can add soy sauce (1-2 tbsp. instead of salt), a little honey or a pinch of sugar, half a grated apple, ketchup or tomato paste, fresh ginger and garlic.


Prepare the meat: remove the skin and fat from the chicken thighs, separate the meat from the bones and cut into small pieces.


Slice the meat.


Place the bones and meat in a pot and pour cold water. Bring the water to a boil and simmer for 7-10 minutes over low heat. This technique allows you to quickly get a light, natural and fresh chicken broth, which is necessary for cooking.


If you already have ready broth, you can use it and skip this step.

Put the meat in a pot with water

Cut carrots and potatoes in small pieces, onions - in half rings.

Cut vegetables


Heat a small amount of vegetable oil. Add onions, carrots and potatoes.


Fry vegetables in pan.


Stirring, stir-fry the vegetables over medium heat until tender.


If using fresh ginger and garlic, finely chop and roast them along with the vegetables.

Roasted Vegetables.


Meanwhile, prepare the seasonings. Mix 1 tbsp curry, 1 tbsp ground ginger, 1 tsp salt and ground black or red pepper to taste. I also add 1-2 tbsp of cooked curry paste, but you can use just one of the suggestions.


Prepare the seasonings.


Add a small amount of hot broth to the seasoning mixture and mix thoroughly.

Mix the broth with the spices.



When the onions, carrots and potatoes are done, add the chicken pieces.

Add the meat to the vegetables.


Add broth and spice mixture and bring to a boil. The amount of broth can be varied. I like when there is a lot of sauce, and I add all of the resulting broth, but you can also limit yourself to 1-2 cups (300-600 ml) of broth.


Pour in the broth and spices.


Reduce the heat to low, cover the pot with a lid and simmer for another 20 minutes. Sometimes it may take a little longer before the sauce boils and thickens. Periodically look in the pot, stir, taste, and watch the consistency of the sauce. At this point, if desired, you can add one or more additional ingredients from the list.


Stew the vegetables and meat.


The curry is almost done. In the remaining few minutes, you can prepare the garnish. I'm staying true to tradition and cooking rice - a method borrowed from Jamie Oliver - pour two cups of boiling water over one cup of rice. Bring the water to a boil, turn down the heat, simmer covered for 12-15 minutes. Then turn off the heat and let the rice simmer for a few more minutes without opening the lid.

Boil the rice


Japanese curry is ready.


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