Original: English

Japanese Chicken Curry

Chef Masahiro Kasahara shares his easy yet authentic Japanese-style chicken curry using curry powder as a base. Enjoy the simple yet profound flavor of chicken and onions. It's quick to make, perfect for busy days. Relive the nostalgic taste of home!

Steps

Remove the core from the onion and slice thinly. (Key Tip!) Use about half for a large onion, or one whole small onion.
🕒 02:08
Remove the core from the garlic and mince.
🕒 02:36
Peel the ginger and mince 10g. Mix the minced garlic and ginger together.
🕒 02:48
Trim excess fat, skin, and tendons from the chicken thigh and cut into bite-sized pieces.
🕒 03:05
Season the cut chicken with a pinch of salt.
🕒 03:38
Heat 1 tbsp of vegetable oil in a frying pan over medium heat.
🕒 03:46
Add the chicken, skin-side down, and sear until nicely browned. (Key Tip!) Crispy, browned skin significantly enhances the flavor of simmered dishes.
🕒 03:53
Remove the browned chicken from the frying pan, leaving the oil behind.
🕒 04:34
Add 10g of butter to the oil remaining in the frying pan and melt.
🕒 04:50
Once the butter has melted, add the sliced onion, minced garlic and ginger, and a pinch of salt.
🕒 05:07
Lower the heat and sauté until softened and fragrant, being careful not to burn. (Key Tip!) You don't need to caramelize the onions; simply softening them and bringing out their sweet aroma is enough.
🕒 05:24
Add 2 tbsp of curry powder, 1 tsp of cardamom, and a pinch of ichimi chili powder to the sautéed onions and stir-fry until fragrant.
🕒 05:55
Add 500cc of dashi stock, scraping up any browned bits from the bottom of the pan.
🕒 07:15
Return the chicken and any accumulated juices to the frying pan and bring to a simmer.
🕒 07:54
Once simmering, add 1.5 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1 tsp sugar, and 2 tbsp ketchup. (Key Tip!) Soy sauce, mirin, and sugar add Japanese depth, while ketchup provides concentrated umami.
🕒 08:06
Skim off any scum if desired, cover, and simmer over low heat for about 15 minutes. (Key Tip!) Over-skimming can remove delicious fats, so skim only once.
🕒 08:56
Taste and adjust seasoning with a pinch of salt and pepper. Add water if it has become too thick. (Key Tip!) Adding pepper at the end preserves its aroma.
🕒 10:21
If you prefer a thicker curry, gradually add 1 tbsp of potato starch slurry while stirring to thicken. (Key Tip!) A good ratio for potato starch slurry is 1 part starch to 1.5 parts water for easy handling. Add it little by little and stir after each addition to prevent lumps.
🕒 10:52
Once thickened, bring to a full boil to stabilize the consistency. (Key Tip!) Boiling after adding potato starch is essential to prevent the thickening from reverting.
🕒 11:37
Serve over a bowl of cooked rice (to taste).
🕒 12:15
Garnish with pickled retchi (to taste) and shredded cabbage (to taste) to complete the dish.
🕒 12:23