Japanese Curry with Chicken

I discovered the art of Japanese curry when I was in undergrad, and I’ve been making this recipe for YEARS. Several of my friends have asked for my recipe, so I’ve finally decided to write a food blog entry about it.

Unsurprisingly, curry is not a dish that is native to Japan. It was actually introduced by the British during the Meiji Era (1868-1912) after they fell in love with the exotic dish during their colonization of India. Interestingly enough, just as curry became one of Britain’s national dishes over the years, it eventually became one of Japan’s favorites as well.

Japanese curry is markedly different from the other varieties found throughout Asia. The base is typically a curry powder, and the main ingredients include onion, carrots, potatoes, and a meat, usually beef, chicken, or pork. Also, Japanese curry is typically mild, though some spicy varieties exist. Like most curries, however, it is usually served with rice. Believe it or not, most people of Japan prefer to begin their recipes with a prepackaged curry roux. Many of these prepackaged roux can be found in the United States in Asian markets or the international food aisle of supermarkets. I prefer the from-scratch version, though, for many reasons; I can control the amount of heat and curry flavoring present, and the preparation is just as easy as when using a prepackaged roux.

As previously noted, this recipe begins with a curry powder as opposed to a paste. Yellow curry powder can easily be found in any local grocery store, but how do you know which is best to purchase? Every brand will have some slight variations in ingredients, thus resulting in slightly different flavors. If you’re a purist, there are a vast multitude of homemade curry powder recipes available online. Meanwhile, I personally have no problem with store-bought varieties. My best advice is to choose a spice brand with which you are familiar. You may want to sample a few different brands in order to determine which ones you prefer.

Japanese Curry with Chicken

4 tbs. butter

1 tbs. sesame oil*

½ cup flour

2 tbs. yellow curry powder

1 large yellow onion, chopped

2 cloves garlic, minced

5 cups chicken broth

3 to 4 potatoes, peeled and chopped into chunks

3 to 4 carrots, peeled and chopped into chunks

1 red bell pepper, chopped*

1 lb. boneless, skinless chicken, chopped into chunks*

Salt and pepper

*The sesame oil is optional. I just like the flavor it imparts.

*Like the sesame oil, the red bell pepper is optional. Again, I just like the flavor!

*This recipe can be just as easily prepared with another protein, such as beef.

*For a spicier curry, you can add cayenne pepper. If I want a little extra kick, I’ll throw on a bit of sriracha when I’m preparing individual servings.

In a large, heavy-bottomed pot, bring the butter and oil to medium-high heat. As it melts, add the flour and stir. It should begin to form a roux. Add the curry powder and stir vigorously. The roux can burn easily, so continue to stir vigorously, adjusting the heat if necessary. Once the ingredients form a thick paste, add about 2 cups of the chicken broth along with the onion, garlic, and bell pepper. Stir gently until the liquid starts to thicken and the vegetables become soft (around 3 to 5 minutes). Add the remainder of the chicken broth along with the potatoes and carrots, and let the mixture come to a simmer, stirring occasionally. Make sure to scrape the bottom of the pot as you stir to prevent sticking. Add about 1 tsp. each of salt and pepper; you can always add more after the dish has finished cooking. After the root vegetables begin to become fork-tender (but not mushy), roughly 20 minutes, add the chicken. Continue to cook for 10 minutes or until the chicken is completely cooked through. 

The liquid of the curry should have a gravy-like consistency. If you find it a bit too thin for your tastes, let it simmer a bit longer until the liquid reduces, or make a paste with cornstarch and some of the curry liquid, and add it to the pot. If you find the curry a bit too thick, gradually add more chicken broth until the curry reaches your desired consistency. 

Remove the pot from the heat. Once the curry has become cool enough to eat, serve over steamed white rice. 

 (Yes, this recipe makes a LOT, but you'll love the leftovers! It's even better after it sits overnight!)

 Get curried away in deliciousness!

Enjoy!