Quick Japanese chicken curry

Quick Japanese chicken curry

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This Japanese curry recipe is full of flavour, easy to make and packed with vegetables. Plus, the katsu-style sauce is incredible.

The ingredient of Quick Japanese chicken curry

  1. 1 tablespoon vegetable oil
  2. 600g chicken thigh fillets, cut into 2cm pieces
  3. 60g butter, chopped
  4. 1 small brown onion, finely chopped
  5. 2cm piece fresh ginger, peeled, finely grated
  6. 2 garlic cloves, crushed
  7. 1/4 cup plain flour
  8. 2 tablespoons curry powder
  9. 2 tablespoons tomato paste
  10. 2 cups chicken stock
  11. 2 carrots, sliced diagonally
  12. 150g green beans, trimmed, halved
  13. 1/4 cup apple sauce
  14. 1 tablespoon salt-reduced soy sauce
  15. 1 tablespoon honey
  16. 2 spring onions, thinly sliced diagonally
  17. 1 teaspoon sesame seeds
  18. Pickled ginger, to serve
  19. Steamed Japanese rice, to serve

The instruction how to make Quick Japanese chicken curry

  1. Heat oil in a large deep frying pan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Transfer to a plate.
  2. Melt butter in same pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until browned. Add ginger and garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 4 minutes or until mixture is well browned.
  3. Add curry powder and tomato paste. Stir to combine. Add 3/4 cup of the stock. Stir until well combined. Add remaining stock and 1 1/4 cups water. Bring to a simmer. Add chicken and carrot. Reduce heat to medium-low. Simmer for 15 minutes or until chicken is cooked through. Add beans, sauces and honey. Cook for a further 5 minutes or until beans are tender.
  4. Sprinkle curry with spring onion and sesame seeds. Serve with pickled ginger and rice.

Nutritions of Quick Japanese chicken curry

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