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Japanese Chicken Curry

Japanese Chicken Curry

Cooking Time

Preparation Time : 20

Cook Time : 50

Total Time : 70


Serves 4

  • Boneless chicken thigh, cut into chunks 550 gms

  • salt 1 tsp

  • pepper 1/4 tsp

  • gloves of garlic 2 nos

  • grated ginger 1/2 inch

  • onions, diced 2 nos

  • chicken stock 3 cups

  • Carrots, chopped 2 nos

  • tomato puree 1 tbsp

  • yutaka katsu curry sauce packet 1 nos

  • medium potatoes, chopped 2 nos

  • frozen peas 1/2 cups


  • 01

    Heat up a pan on medium heat and put in four table spoons of vegetable oil. Add the chicken and brown off. Once brown remove the chicken with tongs, leave oil in the pan.

  • 02

    Add the garlic and ginger, stir continually for one minute.

  • 03

    Add the onions. Stir every so often so it doesn't stick to the bottom of the pan. If you need to add extra oil, add two table spoons. Do this for 13 minutes.

  • 04

    Add the chicken, chicken stock, carrots, tomato puree and salt back into the pan with the onions.

  • 05

    Add an extra 300ml of water, and then add the packet of Yutaka curry sauce packet. Stir until fully dissolved. Cover and simmer for 15 minutes.

  • 06

    Add the potatoes and peas, cover and simmer for a further 15 minutes.

  • 07

    Serve over hot rice.



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