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Week of 2/8/21

Japanese Chicken Curry
with carrots / potatoes / rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Japanese Chicken Curry
This recipe was first featured in 2015 and is somehow cozy and familiar even if you've never tasted Japanese curry before. As with the first time we featured the recipe, this version uses a homemade roux to thicken and flavor the rich curry. Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Tags
Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
Asian - Japanese
Save recipe
97

Ingredients

Metric
Servings:
4
Japanese Chicken Curry:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Garlic - 2 cloves , chopped
  • Ginger - 1/2 inch , grated
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Apples, any variety - 1 , grated
  • Potatoes, russet - 12 oz , peeled and chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 2 1/2 cups
  • Tamari - 2 Tbsp
  • Ketchup - 2 Tbsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups
Japanese Curry Roux:
  • Butter - 2 Tbsp
  • Rice flour - 3 Tbsp
  • Curry powder - 2 tsp
  • Garam masala - 2 tsp
  • Cayenne pepper (opt) - 1/4 tsp
  • Stock, any type - 1/2 cup

Choose Cooking Method

Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples / Potatoes / Green onions - Prep as directed.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in rice flour. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
  3. Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in stock until you get a creamy sauce.
  4. Meanwhile, return to aromatics and stir in chicken and potatoes. Saute for another 2 to 3 minutes.
  5. Fold in roux, stock, and grated apples. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until potatoes are tender and chicken is cooked, ~15 minutes. (Note: Keep an eye on the heat and reduce if needed to maintain a low simmer. If the mixture boils it may make the chicken tough.)
  6. When potatoes are tender, remove lid and stir in Tamari and ketchup. Continue simmering everything together for a minute or two more. Taste and season with some more Tamari, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  7. If rice was made ahead, reheat (reserve half for Thursday).
  8. Serve curry over rice with green onions on top. Enjoy!

Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill an Instant Pot with rice, water (use 1:1 ratio for water to rice), and some salt. Set instant pot for 4 minutes. Natural Pressure Release then take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples / Potatoes / Green onions - Prep as directed.

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Make

  1. Using the Saute function of an Instant Pot heat oil over medium heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in rice flour. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
  3. Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in stock until you get a creamy sauce.
  4. Meanwhile, return to Instant Pot and add in chicken and potatoes. Saute for another 2 to 3 minutes. Turn off Saute function and allow to cool for a minute or two.
  5. Pour in stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), grated apples, and roux. Scrape up any browned bits on the bottom of the pan to prevent burning.
  6. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 5 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  7. Remove lid and stir in Tamari and ketchup. Taste and season with some more Tamari, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  8. If rice was made ahead, reheat (reserve half for Thursday).
  9. Serve curry over rice with green onions on top. Enjoy!

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