One-Pot & Stews · Recipe
Japanese Chicken Curry
Beginner-proof comfort food made with curry roux blocks. It tastes better the next day — built for meal prep.
Servings: 6 servingsPrep: 15 minCook: 40 min
Reheat to a boilFreezes beautifullyAsian store / Amazon
Ingredients
- 1.5 lb boneless chicken thighs, cut into chunks
- 2 onions, 1 carrot, 2 potatoes — all cut into big chunks
- 1/2 to 1 box S&B Golden Curry (or Vermont Curry) roux blocks
- 2 garlic cloves; optional: 1/2 grated apple for depth
Instructions
- In a heavy pot, sauté the onion until soft and translucent, then add chicken and cook until the color changes.
- Add vegetables and water to just cover; simmer 25 minutes until potatoes are tender. Off the heat, stir in the curry blocks until dissolved, then simmer 5 more minutes until thick.
Storage & reheating 💧
Fridge 4 days · freezer 3 months, and it genuinely improves overnight. Pack curry and rice in separate compartments. Reheat over low heat, stirring to prevent the bottom from catching.
Fridge 4 days · freezer 3 months, and it genuinely improves overnight. Pack curry and rice in separate compartments. Reheat over low heat, stirring to prevent the bottom from catching.
Meal-prep tip 💡 Find S&B blocks at 99 Ranch, H Mart or Amazon; some Walmarts carry them too. No roux? Make a simple version with curry powder plus a butter-flour paste.
Photo: Rawpixel
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