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20-minute Japanese Chicken Curry

Name: 20-minute Japanese Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp peanut oil; 500g (1 lb) chicken thigh fillets, cut into bite-sized chunks; 2 tbsp butter; 1/4 cup plain (all-purpose) flour; 1 tbsp curry powder; ¾ cup apple juice; 1/3 cup ketchup/tomato sauce; 2 tbsp light soy sauce; 2 whole star anise; 1 cinnamon stick, broken in half; 2/3 cup frozen carrots, peas and corn; 1 tsp garam masala (or extra curry powder); spring onion (scallions), thinly sliced, to serve; steamed rice, to serve

Prep Time

15m

Cook Time

20m

Total Time

35m

This 20-minute Japanese Chicken Curry is a quick and flavorful dish made with tender chicken thigh fillets, a rich and fragrant curry sauce, and a mix of frozen veggies. It's the perfect comfort food that's easy to make and pairs perfectly with steamed rice. Garnish with sliced spring onions for added freshness.

Recipe Options

Ingredients

Servings: 4

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500g (1 lb) chicken thigh fillets, cut into bite-sized chunks

1/4 cup plain (all-purpose) flour

1/3 cup ketchup/tomato sauce

2 tbsp light soy sauce

1 cinnamon stick, broken in half

2/3 cup frozen carrots, peas and corn

1 tsp garam masala (or extra curry powder)

spring onion (scallions), thinly sliced, to serve

steamed rice, to serve

Heat the oil in a large, high-sided frying pan over high heat. Season the chicken with salt before searing in the pan for 2-3 minutes on each side, or until golden. Transfer the chicken to a plate.

Add the butter to the pan. When the butter is starting to foam, add the flour. Cook, stirring for 1 minute or until the mixture bubbles. Stir in the curry powder. Remove from heat and gradually whisk in 2 cups of water.

Return to medium heat and add the apple juice, ketchup, soy sauce, star anise and cinnamon. Cook, stirring, until the mixture thickens. Simmer for 5 minutes to allow the flavours to develop.

Add the chicken pieces back into the pan along with the frozen vegetables and garam masala. Cook, stirring, for 3 minutes or until the vegetables have warmed through.

Scatter spring onion on top, and serve with steamed rice.

20-minute Japanese Chicken Curry

Ingredients

Steps

Nutrition Facts

20-minute Japanese Chicken Curry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts