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Quick Japanese chicken curry
Quick Japanese chicken curry
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Flavorful Japanese curry with veggies and irresistible katsu sauce. Easy and delicious!
Ingredients:
  • 18.40 gm vegetable oil
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 60g butter, chopped
  • 1 small brown onion, finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 62.50 ml plain flour
  • 20.00 gm curry powder
  • 44.40 gm tomato paste
  • 510.00 gm chicken stock
  • 2 carrots, sliced diagonally
  • 150g green beans, trimmed, halved
  • 66.25 gm Apple Sauce
  • 21.00 gm salt-reduced soy sauce
  • 28.60 gm honey
  • 2 spring onions, thinly sliced diagonally
  • 3.00 gm sesame seeds
  • Pickled ginger, to serve
  • Steamed Japanese rice, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat some oil. Add the chicken and cook for 5 minutes until it's browned all over. Transfer the chicken to a plate.
  • In the same pan, melt the butter over medium-high heat. Sauté the brown onion for 3 minutes until browned. Stir in the ginger and garlic for 30 seconds until fragrant. Sprinkle in the flour and cook for 4 minutes until well browned.
  • Sprinkle in fragrant curry powder and rich tomato paste. Mix well. Pour in 3/4 cup of stock, stir until blended. Add the rest of the stock and 1 1/4 cups water. Bring to a gentle simmer. Drop in chicken and carrot. Reduce heat and simmer for 15 minutes until chicken is done. Toss in beans, sauces, and honey. Cook for an additional 5 minutes until beans are tender.
  • Garnish curry with fresh spring onion, nutty sesame seeds, and serve alongside tangy pickled ginger and fluffy rice.

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