Back with another EASY ONE-POT DINNER, Creamy Chicken Curry Udon.
Creamy, savory, and super easy to prepare Creamy Chicken Curry Udon takes less than 30 minutes to prepare. This Creamy Chicken Curry Udon is perfect for you if you are looking for an easy weeknight dinner! If you are vegetarian, swap the chicken with mushroom instead!
My Creamy Chicken Curry Udon is inspired by one of my favorite restaurants in Vancouver – Raisu.
They sell this delicious Katsu Curry that is super savory and addicting, but I wanted to recreate an easy at-home recipe that takes less than 30 minutes to make. After a few adjustments and recipe testing, I am proud to say this is one of my favorite recipes I’ve made, and I promise you will love it too!
The secret to EXTRA CREAMY Chicken Curry Udon is Coconut Milk.
My mother in law makes the BEST Japanese curry! I remember her making me Japanese curry the first time I met her, and I was so impressed with how creamy and savory it was.
When she told me her secret ingredient was Coconut Milk, I was so surprised as typically coconut milk is found mostly in Thai Style curry. However, after giving it a try myself, I now ALWAYS add coconut milk to my Japanese curry.
Trust me, the next time you give this a go, pick up a can of coconut milk, and you will be blown away!
I prefer to use Frozen Udon when making Creamy Chicken Curry Udon.
Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers.
Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy.
If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.
Do you want more EASY ONE POT DINNER? Here are some of my go-to recipes!
- Chicken Adobo
- Chicken and Mushroom Rice
- Sweet and Sour Garlic Short Ribs
- Asian Honey Garlic Potatoes
Ingredients
- 3 servings Udon, see notes for tips
- 5 pieces Chicken Thigh, cut bite-size pieces
- 1 tsp Curry Powder
- 0.5 tsp Black Pepper
- 0.5 tsp Paprika
- 1 Onion, sliced
- 2.5 cups Water
- 1 pack of Japanese Curry, 4 small cubes
- 1 can full-fat coconut milk, 400ml
- Pour hot water all over the udon before cooking to separate the udon. Drain and set aside.
- Marinate the chicken with curry powder, paprika, and season with salt and pepper.
- In a pan, drizzle in a little bit of boil, and turn the heat to medium. Pan-fry the chicken for 5-6 minutes or until brown on all sides. Remove and set aside.
- Next, using the residual oil from the chicken, add in the sliced onion. Pan-fry for 2-3 minutes or until slightly translucent
- Add in water and curry cubes, mix until curry cubes dissolve, then bring it to a simmer.
- Once simmering, add in full-fat coconut milk, and mix well; bring to a simmer again.
- Finally, add in the chicken and chicken, and cook on high heat for another 3-4 minutes.
Creamy Chicken Curry Udon
Materials
- 3 servings Udon see notes for tips
- 5 pieces Chicken Thigh cut bite-size pieces
- 1 tsp Curry Powder
- 0.5 tsp Black Pepper
- 0.5 tsp Paprika
- 1 Onion sliced
- 2.5 cups Water
- 1 pack of Japanese Curry 4 small cubes
- 1 can full-fat coconut milk 400ml
Instructions
- Pour hot water all over the udon before cooking to separate the udon. Drain and set aside.
- Marinate the chicken with curry powder, paprika, and season with salt and pepper.
- In a pan, drizzle in a little bit of boil, and turn the heat to medium. Pan-fry the chicken for 5-6 minutes or until brown on all sides. Remove and set aside.
- Next, using the residual oil from the chicken, add in the sliced onion. Pan-fry for 2-3 minutes or until slightly translucent
- Add in water and curry cubes, mix until curry cubes dissolve, then bring it to a simmer.
- Once simmering, add in full-fat coconut milk, and mix well; bring to a simmer again.
- Finally, add in the chicken and chicken, and cook on high heat for another 3-4 minutes.
