Japanese Chicken Curry

Japanese Chicken Curry

What is comfort food? I find many meals comforting but does that mean I need a lot of comfort? What then actually would assume I have a lot of issues too, lol! I’m a big fan of comfort food and I’m not ashamed of it. I think in general comfort food makes you feel good and reminds you of home cooked meals and childhood memories. Mostly with lots of carbs and sugars, but let’s not go there. Curry is definitely comfort food material. All kinds of them. We love them all, either Thai, Indian, Chinese or Japanese. This Japanese Chicken Curry dish with fluffy Japanese rice ranks for sure in the top five of our favorites. It’s easy, fuss free, simply a no brainer and E V E R Y B O D Y loves it. Although it has a slight cheat element in it (by using instant curry cubes), it sure tastes wholesome and satisfying. It’s a popular dish in Japan, there are even restaurants serving only these types of curry, what a heaven! Most of the time you will find this dish containing carrots and regular potatoes. But since sweet potatoes have more health benefits, as they are high in vitamin B, C and D, containing lots of iron and magnesium and is a superfood we replace the regular ones with the sweet ones and therefore it tastes even sweeter. You can go for any kind of meat in this curry or even make it vegetarian. I love to use chicken thighs, because of its’ tenderness and its’ very fast cooking time. This recipe is (again, boring I know) worth the try, and it’s also super easy to double the ingredients for dinner parties with friends and/or family. Oh, and I always accompany this dish with my Japanese Coleslaw, recipe will follow soon, again an absolutely must try (what’s new?).

Japanese Curry Chicken

Japanese Chicken Curry

Serves 4 hungry people

  • 500 gram of chicken thighs, cut in pieces
  • 2 large carrots, chopped in chunks
  • 1 large onion, chopped in chunks
  • 1 pack of S&B Golden Curry, I use the mild version
  • 6 small Japanese sweet potato yams with purple skin, take the skin off
  • salt and pepper to taste
  • 2 cups of Japanese rice
  • 2 tablespoon of coconut oil
  • 4 cups of water

Cut the chicken thighs in bite size chunks. Marinate with some sea salt and black pepper and set aside. Chop the carrots, onion and potatoes, the smaller you chop them the faster the dish is ready! Put a large soup pan on high heat and add oil. Wait until oil is hot and cook the onions first. When onions are glazed and brownish add the chicken and keep stirring on high heat until chicken turns golden brown. Following the carrots and potatoes, cook all together and pour in 2 cups of water, this is the base of your amazing curry sauce. Let everything simmer and cook together, at last add the S&B Golden Curry pack, which contains 4 small blocks, use all 4 of them. You can buy the Golden Curry pack at any good Asian grocery store, at the Japanese section. Give it a good stir in order for the curry to dissolve in water. If sauce becomes too thick, add remaining water, do this carefully since you don’t want to ruin the sauce and make it too watery. Taste and add more salt and pepper if needed. Itadakimasu!

JAPANESE CURRY chicken

Japanese Beef Curry which I made earlier ago
Japanese Beef Curry which I made earlier ago



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