I’ll find myself craving Japanese curry like… VERY often. It’s so nostalgic and comforting to me.
Growing up, it was a staple in our home. My busy working mom would make a massive batch and that would feed us for days. But I never got tired of it. If anything, it tasted even better the next day. And the day after that. And so on.
Everyone’s got their own secret ingredients — chocolate, apple, fish sauce, etc. I personally add tomato paste for that umami flavor, dark soy sauce for a deeper color, and a LOT of black pepper for an extra little kick.
Now just like my mom, I like to make a bigass pot of it at once, store the leftovers in the fridge/freezer, and have a cozy meal ready for whenever the craving hits me.
Japanese Chicken Curry
The ULTIMATE comfort food.
Ingredients
Instructions
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In a large pot over medium heat, add the oil. Add the onions and sauté until soft and translucent, about 5 minutes. Optionally, continue cooking until caramelized (this will take at least another 45 minutes)
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Stir in the ginger and garlic. Create space in the middle of the pot, add the tomato paste, and cook until darker in color, about 3-5 minutes
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Add the chicken and cook until the outside is no longer pink. Pour in the chicken broth, and season with soy sauce and black pepper, and optionally dark soy sauce (this will just make the curry deeper in color)
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Add the potatoes and carrots, cover, and turn the heat down to medium-low. Simmer for 15 minutes, or until the potato is fully cooked
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In your ladle, add in a curry cube. Submerge in the liquid and stir with a fork or chopstick to dissolve. Repeat with the rest of the curry cubes
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Let the curry simmer for another 5-10 minutes, stirring occasionally. Make sure to stir the bottom of the pot as well, since food tends to get stuck at the bottom after the curry cubes go in
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Once the curry reaches the thickness you’d like, turn off the heat and season with salt to taste
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Serve with rice
