Japanese Chicken Curry Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and saut茅 onions until translucent.
• STEP 2.Add chicken pieces and cook until browned on all sides.
• STEP 3.Add curry powder, garam masala, and flour. Stir well to coat the chicken and onions.
• STEP 4.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
• STEP 5.Add potatoes and carrots. Cook until vegetables are tender.
• STEP 6.Stir in soy sauce, honey, and salt. Adjust seasoning to taste.
• STEP 7.Serve Japanese Chicken Curry over steamed rice and garnish with pickles or fukujinzuke.

Cooking Tips

• For a thicker curry sauce, mix a tablespoon of cornstarch with water and add it to the pot.
• Feel free to add other vegetables like bell peppers or peas for extra flavor and color.
• Leftover curry can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Storage and Serving

• Store leftover Japanese Chicken Curry in an airtight container in the refrigerator.
• To reheat, simply heat it in a pot over medium heat until warmed through.
• Serve the curry over freshly steamed rice for a complete and satisfying meal.