EXTRA CREAMY Japanese Chicken Curry - One-Pot Dinner
By Tiffy Cooks
This One Pot EXTRA CREAMY Japanese Chicken Curry is perfect for everyone from first time home cooks or super-busy people who still want to cook at home. It takes 10 minutes to prepare the ingredients, and the rest is just letting it slowly simmer. This recipe almost exactly like your traditional Japanese curry recipe, except it has my mother-in-law’s secret ingredient to make it extra creamy! It preps well, and is an even better treat the next day for lunch!
Ingredients
- 2 lbs Boneless Chicken Thigh cut into bite-sized pieces
- 4 Onion Thinly sliced
- 1-2 tbsp butter or oil
- 1 Carrot chopped
- 2 Potato Large, chopped
- 1 pack Japanese Curry Cubes
- 2 cups Water or chicken stock
- 1 can Coconut Milk FULL FAT
Instructions
- In a large pot, melt butter over medium heat. Add the sliced onions and sauté for 10–15 minutes, stirring occasionally, until soft and caramelized. Remove the onions from the pot and set aside.
- Add the chicken to the same pot and saute together for 2-3 minutes or until lightly browned on all sides.
- Add the carrots and potatoes, then return the caramelized onions to the pot. Mix well.
- Pour in 2 cups of water or chicken stock. Bring it to a simmer, turn the heat down to medium-low and let it simmer for 30 minutes or until vegetables are tender.
- After 30 minutes pour in coconut milk and add in curry cubes. Mix until all the curry cube is incorporated into the sauce, and let it cook uncovered on medium heat for 10 minutes.
Notes
Tip: Caramelizing the onions separately adds extra sweetness and depth of flavor, making the curry even richer and more authentic.
Nutrition
Calories: 897kcalCarbohydrates: 61gProtein: 52gFat: 49gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 223mgSodium: 2611mgPotassium: 1593mgFiber: 8gSugar: 12gVitamin A: 2694IUVitamin C: 31mgCalcium: 118mgIron: 6mg
