Project Description

JAPANESE
CHICKEN CURRY

OUR FAVOURITE

4

10 min

35 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Japanese spice
  • 500 g chicken thigh, cubed
  • 1 onion, chopped
  • 1 small apple, peeled and diced
  • 2 potatoes, cubed
  • 1/2 cup peas
  • 2 carrots, chopped
  • 1 cup chicken stock
  • 1 tbsp tonkatsu sauce*

HOW TO MAKE

Sauté onion and apple 10 min. Add spice, sauté 1 min. Add chicken, sauté 5 min.

Add carrots, potatoes, tonkatsu sauce and stock and simmer 20 min.

Add peas, simmer 3 min.

HOW TO SERVE

Serve with rice and cucumber and carrot salad*

HINTS & TIPS

SIDES & CONDIMENTS

Cucumber and carrot salad*:
100 g cucumber sliced
1 carrot grated
zest of 1/2 orange
1 tbsp each sugar, vinegar, and water.
Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Swap potatoes and peas for broccoli and sweet potatoes
Reduce meat: 250 g chicken + 250 g cauliflower
ALTERNATIVE
Tonkatsu sauce * = 1 tbsp each tomato paste and soy sauce

LIKE THIS RECIPE? SHARE IT ON…

THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

ORIGINS

The introduction of curry to Japan is said to be in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India combined with the sweet additions of apples to suit the British pallet to the shores of Japan. It was commonly cooked in army mess halls during the 1870s, as the curry was an easy way to feed large groups of soldiers and incorporate meat into their diet.

YOU MAY
ALSO
LIKE

YOU MAY ALSO LIKE