Easy to make even after work! Our family's go-to chicken curry
Hi, I'm Yui 🌿
I finished work a little early today, so I made chicken curry, a family favorite. It's a staple dish in Japanese households, but it's fun how each family makes it slightly differently. I like to cut the vegetables into slightly larger pieces to make a hearty curry.
Today's ingredients (for 3-4 servings)
- 300g chicken thigh
- 1 onion
- 2 potatoes
- 1 carrot
- Curry roux (half box)
- Water approximately 700ml
- 1 tablespoon of vegetable oil
- warm rice
① Cut the vegetables
Slice the onion thinly, and cut the potatoes and carrots into bite-sized pieces. Cutting the chicken into bite-sized pieces will also help it cook faster.
② Sauté the onions slowly.
Add oil to a pot and sauté the onions over medium-low heat. Sautéing them until they turn slightly caramelized will bring out their sweetness and make the overall curry milder.
The reason why onions become sweeter when heated slowly is explained by the Ministry of Agriculture, Forestry and Fisheries (MAFF) , which also discusses the characteristics of vegetables and ingredients.
③ Add the chicken and vegetables.
Add the chicken and brown it lightly, then add the potatoes and carrots and stir-fry everything together.
④ Simmer
Add water and bring to a boil. Remove the scum, then simmer over medium heat for about 20 minutes. Once the vegetables are tender, turn off the heat.
⑤ Add the curry roux.
Turn off the heat, add the roux, and once it's completely dissolved, simmer over low heat for about 5 minutes, stirring occasionally. It burns easily, so the key is to stir from the bottom from time to time.
Today's little trick
I sometimes add a little milk at the end. It makes the flavor a bit milder, resulting in a gentle curry that even children can easily eat.
Articles I'm using as references
- Ameba Blog - Cooking & Recipe Category
- Ameba Blog - Home Cooking
- Ministry of Agriculture, Forestry and Fisheries (MAFF)
- Kikkoman Home Cooking
In conclusion
Curry isn't a particularly special dish, but I think it's the kind of food that naturally brings a smile to your face when it's served at the end of a busy day. It tastes even better the next day as the flavors meld together, making it perfect for packed lunches.
What secret ingredients do you add to your curry at home? Please share your recommendations!