Japanese Curry with Chicken and Potatoes
A thick, mildly sweet curry roux stretches inexpensive chicken thighs, carrots, and potatoes into a hearty, filling dinner the whole family will eat.
Ingredients
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 tbsp Japanese curry powder
- 1/2 tsp garam masala
- 1 tbsp vegetable oil
- 1 lb chicken thighs cut into chunks
- 1 onion sliced
- 2 carrots cut into chunks
- 2 potatoes cut into chunks
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp honey
- Cooked rice for serving
Instructions
- Melt the butter in a small saucepan over low heat. Whisk in the flour and curry powder, cooking for 3-4 minutes, stirring constantly, until the roux is fragrant and slightly darkened. Set aside.
- Heat the oil in a large pot over medium-high heat. Add the chicken and sear for 3-4 minutes until lightly browned (it doesn’t need to cook through yet). Remove and set aside.
- In the same pot, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for 30 seconds more.
- Add the carrots, potatoes, and broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, until vegetables are just tender.
- Return the chicken to the pot. Whisk in spoonfuls of the roux, a little at a time, stirring until fully dissolved before adding more.
- Stir in the soy sauce and honey. Simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce is thick and glossy and the chicken is cooked through.
- Serve hot over steamed rice.
Notes
- This curry is even better the next day, making it an ideal make-ahead meal for busy weeks — it also freezes well for up to 3 months.
- Swap in whatever vegetables are cheapest: cabbage, sweet potato, and frozen peas all work.
- Store-bought curry roux blocks are convenient but pricier per serving than making your own from butter, flour, and curry powder you likely already have.
