Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 large chicken thighs (bone-in); 1 tsp olive oil; 2 medium potatoes (cut into bite-sized pieces); 2 large carrots (cut into bite-sized pieces); 2 medium onions (chopped); 1 tsp grated garlic; 1 14 oz can diced tomatoes; 4 cups chicken broth; 2 bay leaves; 100 g Japanese curry roux; 1 14 oz can coconut milk

Japanese Chicken Curry

A comforting, gently spiced curry with tender chicken, hearty vegetables, and a velvety, savory sauce finished with a touch of coconut milk.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Ingredients Method Notes

Ingredients

4 large chicken thighs bone-in
1 tsp olive oil
2 medium potatoes cut into bite-sized pieces
2 large carrots cut into bite-sized pieces
2 medium onions chopped
1 tsp grated garlic
1 14 oz can diced tomatoes
4 cups chicken broth
2 bay leaves
100 g Japanese curry roux
1 14 oz can coconut milk

Method

Heat olive oil in a large pan over medium heat. Season the chicken and cook until well browned on one side. Flip and continue cooking for 10–15 minutes.
Add garlic, potatoes, carrots, and onions. Cook for 5–10 minutes, stirring occasionally.
Stir in diced tomatoes, bay leaves, and 2 cups of the chicken broth. Simmer for 10 minutes.
Remove the bay leaves. Add the curry roux and simmer uncovered for 10–15 minutes, stirring often, until the vegetables are tender and the sauce has thickened.
Stir in the coconut milk and cook until heated through.

Notes

Serve with rice and green beans, if desired.

Japanese Chicken Curry