Japanese Chicken Curry
Before cooking
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Steps as written in the recipe card.
24 steps5 min
Ingredient prep checklist
- Ginger: 1 tsp ginger ((grated))
Gather all the ingredients. Please read my blog post on the “secret ingredient” we add to the curry. For this recipe, I add ginger, garlic, apple, honey, soy sauce, and ketchup.
References
This step uses
- 1 tsp ginger ((grated))
- 2 cloves garlic
- ½ apple ((6 oz, 170 g))
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
Full ingredient reference
- 2 onions ((large; 1.5 lb, 670 g))
- 2 carrots ((6.7 oz, 190 g))
- 3 Yukon gold potatoes ((15 oz, 432 g))
- 1 tsp ginger ((grated))
- 2 cloves garlic
- ½ apple ((6 oz, 170 g))
- 1½ lb boneless, skinless chicken thighs ((see Notes for substitutions))
- freshly ground black pepper
- 1½ Tbsp neutral oil ((for cooking))
- 4 cups chicken stock/broth ((for lower sodium, use water only or half stock and half water))
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
- 1 package Japanese curry roux
- 8 servings cooked Japanese short-grain rice
- fukujinzuke (Japanese red pickled vegetables)