Japanese Chicken Curry {One Pot! 40 Minutes! Water Free!}
This Japanese chicken curry only takes you 40 minutes to make. Then you will get your weekend family meal ready. Plus your Monday lunch bento~ Enjoy the tender chicken, mushy carrots and potatoes, and the rich and creamy Japanese style curry sauce over your hot steamed rice.
Equipment
- 1 Cast Iron Dutch Oven (Or a nonstick pot with a tight-fitting lid which can lock in moisture during cooking.)
Ingredients
- 1 lb chicken breast (Cut into bite-size pieces. Or you can use 4 boneless skin on chicken thighs, see content above for how to prepare chicken thighs.)
- 2 garlic cloves (Minced)
- 1 onion (Medium size sweet onion or white onion. Chop into 1 inch pieces.)
- 1 carrot (Medium size. Peel and chop into 1 inch pieces.)
- 4 tomatoes (Medium size - about 123g each, chop into 1 inch pieces.)
- 1 russet potato (1 large potato or 2 small ones. Peel and chop into 1 inch pieces.)
- 1 apple (Medium size. Core and 1 inch pieces. No need to peel.)
- ½ tbsp neutral cooking oil (I used vegetable oil)
- 1 tbsp unsalted butter
- 4 oz Japanese curry cubes (I used 4 S&B Golden Curry cubes, about 4oz of curry cubes for total)
- ¼ cup coconut milk (Use canned coconut milk. Carton coconut milk could be too watery. Or you can use ¼ cup of Greek yogurt as a substitute.)
Instructions
- Cut chicken breasts into bite-size pieces. Mince the garlics. Chop the onion, carrot, tomatoes, potato, and apple into 1 inch pieces.
- Add oil and butter to a large Cast Iron Dutch Oven (use code "Msshi15" for 15% off), heat the oil over medium heat until the butter melts. Add the chicken breasts, stir fry until there is no longer pink on the outside. (You can also use boneless chicken thighs.)
- Add the minced garlic and chopped onion, stir fry over medium heat until the onion turns translucent and soft.
- Add the chopped carrot, potato, apple, and tomato, roughly stir until all the ingredients are well mixed. Cover and simmer over medium-low heat for 15 minutes until the potatoes turn soft. (*Yes, there is no need to add any water into the pot. The tomatoes will release enough water to immerse all the ingredients.)
- Add 4 Japanese curry cubes, stir continuously until they are fully dissolved.
- Leave the pot uncovered, simmer and stir frequently over medium-low heat, until the curry becomes thick. It will take about 5 minutes. (The curry sauce and the potato cubes can stick to the bottom of your pot and get burnt easily. Therefore, you should stir frequently using a silicone spatula, and intentionally scrape the bottom of the pot to keep it from burning. )
- Once the curry has reached your desired thickness, pour in ¼ cup of canned coconut milk or Greek yogurt. Stir until well mixed. Taste and add in some salt and pepper to your taste if it's needed.
- Serve hot with white short-grain rice.
Video
Notes
This dish has 473 kcal per serving without rice.