Japanese Curry with Chicken and Vegetables

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 apple, grated 1 apple, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt and pepper to taste Salt and pepper to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the carrots, potatoes, bell pepper, curry powder, turmeric powder, cumin powder, and coriander powder. Cook for a few minutes until the vegetables are coated with the spices.
4. 4.
   Pour in the chicken broth, soy sauce, Worcestershire sauce, honey, and grated apple. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Japanese Curry over steamed rice.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking. Cook until the chicken is just cooked through to maintain its moisture.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness. Add more for a bolder flavor or reduce for a milder taste.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or a variety of vegetables such as mushrooms and eggplant.
• Customize the vegetable selection based on personal preference. Add peas, corn, or green beans for additional color and texture.
• To enhance the flavor, let the curry simmer for a longer time, allowing the spices to meld together.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Garnish the curry with chopped fresh cilantro or scallions for a burst of freshness.

Serving advice

Serve the Japanese Curry over a bed of steamed rice for a complete and satisfying meal. Accompany it with a side of pickled vegetables or a simple cucumber salad to add a refreshing contrast to the rich flavors of the curry.

Presentation advice

Present the Japanese Curry in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of chopped fresh herbs for an added touch of elegance.