Home Cook Together. Celebrate Life.

JapaneseAuthentic Cuisine

Japanese Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Japanese Chicken Curry Pot 2

Japanese Chicken Curry Pot 2 is a comforting staple of home kitchens, reflecting the cozy simplicity of Japanese family meals. It's an everyday dish, enjoyed in the casual warmth of weeknight dinners. The recipe captures the essence of shared meals, where generous portions and intuitive seasoning create a sense of abundance and ease.

This curry pot offers a rich medley of tender chicken, sweet onions, and ripe tomatoes, all harmonized by a gentle, aromatic spice paste. The dish embraces the warmth of home cooking, where salt is measured in pinches and pepper adds a soft kick. Serve it steaming at the center of the table, inviting everyone to help themselves.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. While the oil heats, pat 800 g of chicken pieces dry with paper towels to ensure even browning. Season the chicken generously with fine sea salt and black pepper. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down if applicable. Brown the chicken on all sides until it develops a deep golden color, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. Peel and thinly slice 2 onions. In the same pot, add the onions to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions become translucent and start to caramelize, about 10 minutes. The onions should be soft and sweet-smelling, with a light golden hue.
  3. Dice 2 tomatoes and add them to the pot with the onions. Stir in 1 tablespoon of spice paste, ensuring it coats the onions and tomatoes evenly. Cook for an additional 5 minutes until the tomatoes break down and the mixture becomes fragrant and slightly thickened.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Cover the pot with a lid and reduce the heat to low. Allow the chicken to simmer gently, absorbing the flavors, until it is cooked through and tender, about 20-25 minutes. The chicken should be juicy and easily pierced with a fork.
  5. If the sauce appears too thin, remove the lid and increase the heat to medium. Let the sauce reduce until it reaches your desired consistency, stirring occasionally. Taste and adjust the seasoning with more fine sea salt and black pepper if needed.
  6. Finish the dish by garnishing with freshly chopped herbs of your choice, such as parsley or cilantro, for a burst of color and freshness. Serve the Japanese Chicken Curry Pot 2 family-style, allowing everyone to share and enjoy the comforting flavors together.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Japanese cuisine