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Enjoy this simple, delicious flavor! Chicken Curry Made With Curry Powder

4.3

(68 reviews)

Time

approx. 50mins

Here’s a chicken curry made with curry powder instead of roux! It’s a quick recipe you can make with seasonings you likely already have at home. It has a simple, gentle flavor that people of all ages can enjoy. You can also adapt it with pork or beef if you like.

  • Calories

    697kcal

  • Carbs

    101.9g

  • Fat

    20.9g

  • Protein

    20.4g

  • Net Carbs

    97.3g

  • Sodium

    1021.8mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 4 servings ]

  • cooked rice800 g
  • chicken thigh1 (300 g)
  • onion1 (250 g)
  • carrot1 (150 g)
  • potato2 (300 g)
  • vegetable oil1 tablespoon
  • salt and peppera pinch
  • grated garlic1 teaspoon
  • grated ginger1 teaspoon
  • water600 ml
  • salt1 ½ teaspoon

☆ Curry base

  • vegetable oil2 tablespoons
  • cake flour3 tablespoons
  • curry powder2 tablespoons
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the onion in half lengthwise and remove the core. Slice it thinly lengthwise. Cut the carrot into bite-size rolling chunks. Cut the potato into bite-size pieces, soak in water, and drain well.

2

Trim off any excess fat from the chicken and cut it into bite-size pieces. Season with salt and pepper.

3

Heat 2 tablespoons of salad oil (from the curry base ingredients) in a frying pan over low heat. Add the flour and cook for about 5 minutes until lightly colored. Turn off the heat, add the curry powder, and mix well to make the curry base.

4

Heat 1 tablespoon of salad oil in a heavy-bottomed pot over medium heat. Add the onion and cook until softened. Add 1 tablespoon of water (not included in the ingredient list) and stir, then cover the pot and let the onion steam. Remove the lid and cook for about 5 minutes, letting the moisture evaporate, until the onion is thick and jammy. Add the chicken, carrot, potato, grated garlic, and grated ginger, and cook until everything is evenly coated with oil.

Note:

Adding water and steaming the onion helps it cook through faster than sautéing alone.

5

Add the water and bring to a boil, skimming off any scum as it rises. Add the salt and curry base and mix well. Once it comes back to a boil, cover and simmer over low heat for about 20 minutes until the vegetables are tender.

Note:

Stir occasionally while it simmers with the lid on.

6

Serve the rice in bowls and spoon the chicken curry over the top.

Reviews

4.3

(68 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I substituted coconut oil for the oil and potato starch for the cake flour, and it turned out really delicious even though I’m a complete beginner at cooking! Thank you for the recipe!!

  • 🇯🇵 User from Japan

    It was unbelievably delicious, and my boyfriend polished it off in no time!! It’s way better than using store-bought curry roux \(^o^)/

  • 🇯🇵 User from Japan

    It was delicious, with a simple, nostalgic flavor!

  • 🇯🇵 User from Japan

    I added honey at the end for a sweet and savory flavor. You can substitute cake flour with all-purpose flour. It was delicious!

  • 🇯🇵 User from Japan

    A huge hit! I want to eat it again myself!!

  • 🇯🇵 User from Japan

    It had been quite a while since I last made curry from roux, but I followed the recipe and think it turned out delicious. These days, store-bought roux is too salty for me to eat, so this curry works well, and I like that I can adjust the flavor to my own taste. For reference, I added 1.5 teaspoons of chicken bouillon. I felt it gave the curry more depth of flavor, which was nice.

  • 🇯🇵 User from Japan

    I only used the roux-making method as a reference and made pork curry instead. I also added shimeji mushrooms. The curry roux turned lumpy, so I thought it would be better to add some of the cooking liquid from the pot to the frying pan and dissolve it a little before adding it. It was my first time making curry with curry powder, and compared with making it with roux blocks, the flavor was simpler and spicier, but it tasted a bit weak. Maybe it needed more salt. It turned into a thick, heavy curry.

  • 🇯🇵 User from Japan

    I made this with rice flour based on the reviews. At first I thought, "It tastes a bit weak...," but after adding 4.5 g of consomme, it became delicious. It’s like a curry soup that you can enjoy even without rice. It’s also tasty with tonkatsu sauce drizzled on top.

  • 🇯🇵 User from Japan

    This is probably the kind of curry you make when you don’t have any roux. I’d like to make it again if I get the chance.

  • 🇯🇵 User from Japan

    A hit with kids! I keep making it again and again♪