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Quick Japanese Curry with chicken on a plate with sticky rice

Easy Japanese Chicken Curry

Slightly spicy, mildly sweet and oh so smooth, this is comfort in a bowl. The recipe uses Japanese curry cubes and tweaks it to really amp up the flavours.
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Total Time 25 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Calories: 345
Ingredients Method Video

Ingredients
  

  • 4 squares Japanese curry cubes *The Chef used Golden Curry, Medium Hot
  • 1 tablespoon chopped garlic
  • 1 tablespoon honey
  • 4 cups water or low sodium stock
  • 1 tablespoon lime or apple cider vinegar
  • 1 medium apple, roughly chopped
  • 2 medium boiled potatoes, cubed *or raw potatoes but leave it in the pan with the curry till cooked through
  • 1 medium onion, roughly chopped
  • 1 cup carrots, roughly cut, boiled *or if raw, leave it in the pan with the curry till cooked through
  • 250 g pre-roasted chicken *can use raw chicken, but leave it in the pan with the curry till cooked through
  • 1 tablespoon oil any neutral cooking oil
Optional Vegetables
  • 1/2 cup pumpkin, boiled *or if raw, leave it in the pan with the curry till cooked through
  • 1 large green pepper
  • 1/2 cup cherry tomatoes whole
  • 1/2 cup small mushrooms sautéed whole
Garnish / Serve With
  • 1/4 cup spring onions, chopped
  • Steamed white rice, any variety *The Chef's personal favourite is sticky white rice.

Method
 

  1. Lightly sautée 1 tablespoon chopped garlic, 1 medium roughly chopped apple and 1 roughly chopped onion in a pan until lightly brown on medium heat
  2. Add 4 cups of water or stock.
  3. Chop 4 squares of Japanese curry cubes roughly so they dissolve easily and add to the pan.
  4. Turn the flame to high heat. If the other vegetables and chicken is raw you can add it at this stage. Keep mixing until the curry starts to thicken. Turn heat to low.
  5. Once the curry has thickened, add the pre-cooked vegetables and the cooked chicken, except the spring onions. (The chef used carrots, bell peppers, cherry tomatoes, mushrooms and pumpkin in this recipe but you can add your favourite vegetables instead).
    Cook on low for approximately 5 minutes or until the vegetables are warmed through.
  6. Finish with 1 tablespoon apple cider vinegar or lime and 1 tablespoon honey. Adjust seasoning to taste.
  7. Garnish with 1/4 cup sliced spring onions. Serve with any variety of steamed white rice

Video