Quick Japanese chicken curry

Yummy Quick Japanese chicken curry Recipe

This Japanese curry recipe is full of flavour, easy to make and packed with vegetables. Plus, the katsu-style sauce is incredible.
Quick Japanese chicken curry
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon vegetable oil

  • 600g chicken thigh fillets, cut into 2cm pieces

  • 60g butter, chopped

  • 1 small brown onion, finely chopped

  • 2cm piece fresh ginger, peeled, finely grated

  • 2 garlic cloves, crushed

  • 1/4 cup plain flour

  • 2 tablespoons curry powder

  • 2 tablespoons tomato paste

  • 2 cups chicken stock

  • 2 carrots, sliced diagonally

  • 150g green beans, trimmed, halved

  • 1/4 cup apple sauce

  • 1 tablespoon salt-reduced soy sauce

  • 1 tablespoon honey

  • 2 spring onions, thinly sliced diagonally

  • 1 teaspoon sesame seeds

  • Pickled ginger, to serve

  • Steamed Japanese rice, to serve


  • Step 1

    Heat oil in a large deep frying pan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Transfer to a plate.

  • Step 2

    Melt butter in same pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until browned. Add ginger and garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 4 minutes or until mixture is well browned.

  • Step 3

    Add curry powder and tomato paste. Stir to combine. Add 3/4 cup of the stock. Stir until well combined. Add remaining stock and 1 1/4 cups water. Bring to a simmer. Add chicken and carrot. Reduce heat to medium-low. Simmer for 15 minutes or until chicken is cooked through. Add beans, sauces and honey. Cook for a further 5 minutes or until beans are tender.

  • Step 4

    Sprinkle curry with spring onion and sesame seeds. Serve with pickled ginger and rice.

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