Asian

Japanese Chicken Curry is for Dinner.

Japanese Chicken Curry takes 40 minutes to prepare.

Japanese Chicken Curry takes 130 minutes to cook.

Japanese Chicken Curry makes 6 servings.

The ingredients for Japanese Chicken Curry are:

2 tbsp canola oil
550 g boneless, skinless chicken thighs, trimmed and chopped into large chunks
2 large onions, thinly sliced (approx. 1 lb)
? tbsp grated garlic (~2 large cloves)
? tbsp grated ginger
2 ? tbsp Japanese curry powder*
3 cups low-sodium chicken stock
2 large carrots, cut into chunks
2 large, red-skinned potatoes, cut into large chunks (no need to peel)
1 medium Japanese sweet potato, peeled and cut into chunks
1 small Asian pear (or apple), peeled cored and grated
2 tbsp Chunou sauce**
1 tbsp tomato paste
1 tbsp cocoa powder
1 tbsp kosher salt
3 tbsp Veloutine (for GF)
-or:-
Roux:
1 tablespoon Butter
1 tablespoon Flour
.
---Japanese Curry Powder---
Makes about ? cup
2 tablespoons turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
? teaspoon ground cardamom
? teaspoon cinnamon
? teaspoon ground ginger
? teaspoon freshly ground pepper
? teaspoon cayenne pepper
? teaspoon ground cloves
? teaspoon ground fennel
.
---Chunou Sauce---
1 tbsp all-natural ketchup
1 tsp Worcestershire sauce

Here is how you make Japanese Chicken Curry:

Heat the oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil. Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant. Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt. Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes. To thicken, either stir in the Veloutine until thickened or make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.Adjust salt to taste. Serve with hot rice on the side.Serving Size: Makes 6 servings with riceNumber of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Japanese Chicken Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 298.2

• Total Fat: 11.4 g
• Cholesterol: 68.7 mg
• Sodium: 1,037.6 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 4.9 g
• Protein: 19.5 g

Japanese Chicken Curry is Asian cuisine.

The dietary needs meet for Japanese Chicken Curry is Gluten Free