Vermicular | Japanese Chicken Curry

Japanese Chicken Curry

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
70 min
Cooking Steps

[LOW] 60 min

REST 10 min


⅔ lb (300 g) chicken thigh, boneless, cut into 1” pieces
4 medium tomatoes, diced
2 medium onions, finely chopped
1 medium onion, sliced
1 stalk celery, cut into ½” pieces
1 medium carrot, peeled, cut into small wedges
1 dried bay leaf

5 blocks (100 g) curry roux (store-bought or homemade bricks)

  1. Add in tomatoes, finely chopped onions, sliced onion, celery, carrot, chicken and bay leaf in that order. Cover and simmer over [LOW] heat for 60 minutes.

  2. Turn off heat, uncover and stir in curry roux 1 block at a time using a ladle to let it dissolve.

  3. Cover and let rest for 10 minutes. Serve warm over rice.

  • Hot (spicy) curry roux is recommended to balance out the sweetness of the vegetables.

  • The key to getting desired amount of broth from the vegetables is to finely chop the onions.

  • Watch the recipe video.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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