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Japanese Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Japanese Chicken Curry Pot

Japanese Chicken Curry Pot is a comforting staple at home tables across Japan, where it is prepared with a sense of intuitive balance and generosity. The dish embodies the casual warmth of a family meal, often cooked without strict measurements, allowing each cook to impart their own touch. The rich, aromatic curry is a popular choice for dinner, especially on brisk days when warmth and flavor are most appreciated.

The flavors of Japanese Chicken Curry Pot are a harmonious blend of tender chicken, sweet onions, and ripe tomatoes, all enveloped in a mildly spiced paste that brings a gentle heat. The generous use of oil ensures a silky texture, while hand-judged salt and pepper add depth, making each bite a savory delight. Enjoy it with steamed rice for a complete and satisfying meal.

Ingredients

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

Method

  1. Start by patting the 800 g of chicken pieces dry with paper towels. This helps achieve a good sear. Season the chicken with fine sea salt and black pepper to taste, ensuring each piece is evenly coated. Heat 2 tablespoons of oil in a large pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down if applicable, and brown them on all sides. Look for a golden-brown color, which should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. In the same pot, add the 2 chopped onions. Stir them occasionally, scraping up any browned bits from the bottom of the pot, which will add depth to the flavor. Cook the onions until they become translucent and tender, about 5 minutes. Add 1 tablespoon of spice paste, stirring it into the onions until the aroma becomes fragrant and the paste is well incorporated.
  3. Chop the 2 tomatoes and add them to the pot. Stir them into the onion and spice mixture, allowing the tomatoes to break down and release their juices. This should take about 5 minutes, and the mixture should become saucy and slightly thickened. Return the browned chicken pieces to the pot, nestling them into the sauce.
  4. Cover the pot and reduce the heat to low. Allow the chicken to simmer gently in the sauce, stirring occasionally, until the chicken is cooked through and tender. This should take about 20-25 minutes, and the chicken should be easy to pierce with a fork.
  5. If the sauce is too thin for your liking, remove the lid and increase the heat to medium. Let the sauce reduce, stirring occasionally, until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Finish the dish by adding a handful of fresh herbs, such as chopped parsley or cilantro, for a burst of freshness. Stir the herbs into the curry just before serving. Transfer the Japanese Chicken Curry Pot to a serving dish and enjoy it with family or friends, allowing everyone to share from the communal pot.
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…

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