Chicken Curry Stew Recipe
This Japanese chicken curry stew simmers in one pot in 45 minutes. Tender chicken thighs, potatoes and carrots in a rich curry roux broth.
Servings: 2
Ingredients
- 16 oz chicken thighs cubed
- Neutral oil for cooking
- 1 onion thinly sliced
- 2 carrots cut into thick rounds
- 2 medium potatoes cubed
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 2½ cups water
- 3 cubes Japanese curry roux
For the Seasoning
- 1 tbsp light soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp sugar
Optional Garnish
- Heavy cream
- Scallions
- Dried peppers
Instructions
- Thinly slice the onion, cut the carrots into thick rounds, and cut the potatoes into cubes, then set them to the side.
- Heat a pot over medium-high heat with a bit of oil. Add the cubed chicken thighs and brown for about 4 minutes, then remove from the heat and set aside.
- In the same pot, add the sliced onions along with the garlic and ginger, and cook until the onions are slightly softened. Add the water, potatoes, and carrots, then cover and simmer for 10 minutes.
- Add the chicken back in and bring everything to a simmer. Add the curry roux cubes and mix until they're fully dissolved.
- Season the stew with the light soy sauce, Worcestershire sauce, ketchup, and sugar, and mix until the stew reaches your desired thickness.
- Spoon into a bowl and optionally garnish with heavy cream, scallions, and some dried peppers. But it's your food, you eat it how you like.
Video
Notes
- Brown the chicken first — searing before simmering adds depth you won’t get from boiling alone.
- Break the roux cubes into smaller pieces and stir them in over low heat so they melt evenly without clumping.
- Taste before adding salt. The roux is already well-seasoned.
- Japanese curry tastes even better the next day, so make it ahead if you can.