Spring Blossom Chicken Curry

Description of this recipe: This Japanese Chicken Curry recipe elevates the classic comfort food with a depth of flavor and subtle sweetness characteristic of Japanese cuisine. Using pre-cooked roast chicken simplifies the process without compromising on taste, making it a perfect weeknight meal. The combination of aromatic spices, tender vegetables, and a rich, velvety sauce creates a truly satisfying and unforgettable culinary experience.

Why you will love this recipe: This Japanese Chicken Curry is more than just a meal; it’s a symphony of flavors and textures that will delight your taste buds. The use of roast chicken provides a savory base that’s perfectly complemented by the sweet and savory curry sauce. The inclusion of potatoes and carrots adds a comforting heartiness, while the sliced spring onions offer a fresh, vibrant finish. What’s truly special about this recipe is its simplicity, allowing you to enjoy a gourmet-quality meal without spending hours in the kitchen. Whether you’re a seasoned chef or a novice cook, this recipe is guaranteed to impress.

Introduction

Japanese Curry, or Kare Raisu, is a beloved comfort food in Japan, and it’s a testament to how a cuisine can beautifully embrace and adapt a dish from another culture. While the origins of curry trace back to India, the Japanese have made it uniquely their own. This recipe takes a shortcut using pre-cooked roast chicken, making it a quick and easy weeknight meal without sacrificing any of the delicious flavors. It’s all about creating a balance of sweetness, spice, and umami, resulting in a curry that is both comforting and sophisticated. This version balances traditional Japanese curry elements with a readily available protein, making it accessible to cooks of all levels and providing a flavorful, satisfying meal any night of the week. Get ready to experience a flavor explosion that will leave you wanting more!

Ingredients:

1 prepared roast chicken: This is your protein base. Buying a pre-cooked roast chicken saves time and effort. Aim for a bird that is moist and flavorful. You can use a store-bought chicken or roast your own ahead of time. Make sure to remove the skin for a leaner dish, if desired.
1 tbsp vegetable oil: This is used to sauté the onions and other aromatics. Choose a neutral-flavored oil like canola or sunflower oil to avoid overpowering the other flavors.
2 onions, thickly sliced: Onions form the base of the curry sauce, providing sweetness and depth. Thickly slicing them allows them to caramelize nicely without dissolving completely into the sauce. Yellow or white onions work well.
2 large garlic cloves, finely grated: Garlic adds a pungent aroma and enhances the overall flavor profile of the curry. Grating the garlic releases its flavor more effectively than mincing.
25g ginger, peeled and grated: Ginger brings a warm, spicy, and slightly citrusy note to the curry. Freshly grated ginger is essential for the best flavor.
45g unsalted butter: Butter adds richness and helps create a smooth, velvety sauce. Unsalted butter allows you to control the saltiness of the final dish.
30g plain flour: Flour is used to thicken the curry sauce. All-purpose flour works perfectly fine.
1 tbsp medium curry powder: Curry powder is a blend of spices that provides the characteristic flavor of curry. Medium curry powder offers a balanced level of spice.
½ tsp garam masala: Garam masala is a blend of ground spices that adds warmth and complexity to the curry.
850ml vegetable stock: Vegetable stock forms the liquid base of the curry sauce. Choose a good-quality vegetable stock for the best flavor. Low-sodium stock is preferable, allowing you to adjust the salt level to your liking.
1 tbsp soy sauce: Soy sauce adds umami and saltiness to the curry sauce, enhancing its depth of flavor.
1 tbsp honey: Honey adds a touch of sweetness to balance the savory and spicy flavors.
2 tsp rice wine vinegar: Rice wine vinegar provides a subtle acidity that brightens up the curry and balances the sweetness.
500g Maris Piper potatoes, cut into eighths: Maris Piper potatoes are a great choice for curry because they hold their shape well during cooking. Cutting them into eighths ensures that they cook evenly and absorb the flavors of the sauce. Russet or Yukon Gold potatoes can also be used.
3 large carrots, sliced on the diagonal: Carrots add sweetness, color, and texture to the curry. Slicing them on the diagonal adds visual appeal.
Cooked short-grain white rice: Short-grain white rice, such as sushi rice or Koshihikari, is the traditional accompaniment to Japanese curry. It has a slightly sticky texture that pairs perfectly with the rich sauce.
Sliced spring onions: Sliced spring onions add a fresh, vibrant garnish to the curry, providing a pop of color and a mild onion flavor.
Japanese pickles (optional): Japanese pickles, such as fukujinzuke or rakkyo, add a tangy and refreshing element to the meal, balancing the richness of the curry.

Preparation:

Step 1: Prepare the aromatic base. Heat the vegetable oil in a large flameproof casserole dish or a large, deep pan over medium heat. Add the thickly sliced onions and cook for about 10 minutes, stirring occasionally, until they are lightly golden and softened. This caramelization process is crucial for developing the depth of flavor in the curry.

Step 2: Add the garlic and ginger. Mix in the finely grated garlic and ginger to the softened onions. Cook gently for another 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the curry. The aroma of the garlic and ginger will fill your kitchen, signaling that you’re on the right track.

Step 3: Create the roux. Add the unsalted butter to the pan and allow it to melt completely. Once the butter is sizzling, stir in the plain flour, curry powder, and garam masala. Cook for 3-4 minutes, stirring constantly, until the mixture has darkened in color and forms a smooth paste (a roux). This step is essential for thickening the curry sauce. Ensure you cook the flour properly to eliminate any raw flour taste.

Step 4: Build the sauce. Gradually ladle in the vegetable stock, stirring well after each addition to avoid any lumps. Continue adding the stock until the roux is fully incorporated and the sauce is smooth and creamy. Bring the sauce to a gentle simmer and add the soy sauce, honey, and rice wine vinegar. Stir well to combine all the ingredients.

Step 5: Simmer and add vegetables. Add the cut potatoes and sliced carrots to the simmering sauce. Cover the casserole dish or pan and simmer for approximately 15-20 minutes, or until the potatoes and carrots are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

Step 6: Add the chicken and finish. While the vegetables are simmering, slice the roast chicken into bite-sized pieces. Once the vegetables are cooked, gently stir the sliced chicken into the curry sauce. Heat through for a few minutes.

Step 7: Season and adjust. Season the curry to taste with salt and pepper. If the sauce is too thick, add a splash more vegetable stock to achieve your desired consistency.

Step 8: Serve and garnish. Serve the Japanese Chicken Curry hot over cooked short-grain white rice. Garnish with sliced spring onions for a pop of color and a fresh, mild onion flavor. Serve with Japanese pickles, if desired, to add a tangy and refreshing contrast to the rich curry.

COOKING Rating:

Ease of Preparation: Medium. While there are several steps, they are relatively simple and straightforward. The use of pre-cooked roast chicken significantly reduces the overall cooking time.
Flavor Complexity: High. The combination of spices, umami from the soy sauce, and sweetness from the honey creates a complex and satisfying flavor profile.
Overall Satisfaction: High. This recipe delivers a comforting and flavorful meal that is sure to please everyone.

Serving Suggestions:

Classic Pairing: Serve hot over a bed of freshly cooked short-grain white rice.
Garnish: Sprinkle with sliced spring onions and sesame seeds for added flavor and visual appeal.
Accompaniments: Offer a side of Japanese pickles, such as fukujinzuke or rakkyo, to complement the richness of the curry.
Vegetable Boost: Add a side of steamed or stir-fried green vegetables, such as broccoli or bok choy, for a balanced meal.

Tips:

Spice Level: Adjust the amount of curry powder and garam masala to suit your preferred level of spiciness.
Roast Chicken: If you don’t have pre-cooked roast chicken, you can use leftover grilled chicken or even store-bought rotisserie chicken.
Vegetable Variations: Feel free to add other vegetables to the curry, such as mushrooms, bell peppers, or zucchini.
Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes

Nutritional Information:

(Approximate values, may vary based on specific ingredients used)

Calories: 550-650 per serving
Protein: 35-45g per serving
Sodium: 800-1000mg per serving

Conclusion

This Japanese Chicken Curry recipe is a delightful fusion of flavors that is both comforting and satisfying. The use of pre-cooked roast chicken makes it a quick and easy weeknight meal, while the combination of spices, vegetables, and a rich, velvety sauce elevates it to a gourmet-quality dish. Whether you’re a seasoned chef or a novice cook, this recipe is guaranteed to impress. Enjoy the warmth and deliciousness of this Japanese classic!

Q&A

Q1: Can I use a different type of protein instead of roast chicken?

A: Absolutely! While this recipe calls for roast chicken for its convenience and flavor, you can easily substitute it with other proteins. Cooked chicken thighs, cubed pork, beef, or even tofu would work well. If using raw meat, be sure to brown it before adding it to the sauce to ensure it’s fully cooked. Tofu should be pressed to remove excess water and then lightly fried for a better texture. Adjust cooking times accordingly depending on the protein you choose.

Q2: I’m not a fan of sweet curry. Can I reduce or eliminate the honey?

A: Yes, you can definitely adjust the sweetness to your liking. The honey adds a subtle sweetness that balances the savory and spicy flavors, but if you prefer a less sweet curry, you can reduce the amount of honey or eliminate it altogether. You might want to consider adding a touch more soy sauce or a pinch of salt to compensate for the missing sweetness and maintain the overall flavor balance. Taste as you go and adjust accordingly.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, with a few substitutions, you can easily make this recipe vegetarian or vegan. Replace the roast chicken with firm or extra-firm tofu, tempeh, or a mix of hearty vegetables like mushrooms, eggplant, and bell peppers. Ensure the vegetable stock you use is vegetarian or vegan-friendly. Also, consider replacing the butter with a plant-based butter alternative or simply using vegetable oil. The remaining ingredients are already vegetarian or vegan, making it a simple and delicious adaptation.

Q4: How can I make this curry spicier?

A: If you like your curry with a kick, there are several ways to increase the spiciness. You can add a pinch of cayenne pepper or chili flakes to the roux when you add the curry powder. Another option is to use a hotter curry powder blend. Finely chopped fresh chili peppers, like jalapeños or serranos, can also be added to the onions and garlic during the initial sautéing stage. Be cautious when adding heat, starting with a small amount and tasting as you go to avoid overpowering the other flavors.

Q5: Can I freeze this curry for later?

A: Yes, Japanese Chicken Curry freezes exceptionally well, making it a great option for meal prepping. Allow the curry to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers as the curry will expand slightly when frozen. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw the curry overnight in the refrigerator and reheat it gently on the stovetop or in the microwave. The texture of the potatoes may change slightly after freezing, but the flavor will remain delicious.