Japanese Chicken Curry
- Cook
- 70 min
[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)
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.
Turn off heat, uncover and stir in curry roux 1 block at a time using a ladle to let it dissolve.
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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