Japanese Curry with Chicken
Delicious One-Pot Dinner Recipe.
Servings
4-6
Ready In:
1+ hrs
Good For:
Dinner
Inroduction
About this Recipe
This is the first curry recipe I ever learned and it was also the recipe that introduced my husband to curry. He wasn’t a big fan at first, but now this is one of his favorite meals!
A one-pot recipe that gives you a lot of grace and leeway if you are new to making dishes like this. I know I still am! I think this recipe is perfect for those who want to venture out of their comfort zone with cooking new dishes, but also want to keep it relatively simple and easy. Rich and delicious, savory with a touch of sweetness, this Japanese Curry with Chicken recipe is perfect for dinner.
Ingredients
- 1 lb chicken, cubed to bite-sized pieces
- 7 oz carrots, cubed to bite-sized pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb potatoes, cubed to bite-sized pieces
- 1 package of Vermont Curry
- Salt and Pepper to taste
- Parsley (optional)
Our Tips:
- We used Vermont Curry, but feel free to use your preferred brand of curry.
- Switch up the meat. We’ve done beef in the past and it was delicious. You can also try pork or even tofu. Just make sure you sear the beef or pork well before you add the rest of your ingredients.
- As always, feel free to add any additional spices or herbs.
- The BEST leftovers.
- Freezer friendly too!
Step by Step Instructions
Step 1
Add 1 tbsp oil to bottom heavy pot. Then, add your chicken and gently brown over medium heat.
Step 2
Next, add your onions, garlic, carrots and potatoes to chicken in your pot.
Stir and cook over medium heat for about ten minutes or until onions soften and garlic is fragrant.
Step 3
Add 4-5 cups of water to pot.
(I like to use more water so I have more “gravy” in my curry.)
Bring to a low boil.
Step 4
Add your curry cubes to your pot and gently stir to dissolve. I like to add a few cubes at a time to make sure they get well incorporated.
Step 5
Simmer for 30 minutes or until your “gravy” thickens.
I like to cook mine low and slow–between 30 minutes to an hour.
Step 6
Top with parsley.
Serve hot over rice, with naan bread or both.
Enjoy!
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