Quick Japanese Chicken Curry

this japanese curry recipe is full of flavour easy to make and packed with vegetables plus the katsu style sauce is incredible

The ingredient of Quick Japanese Chicken Curry

• 1 tablespoon vegetable oil
• 600g chicken thigh fillets cut into 2cm pieces
• 60g butter chopped
• 1 small brown onion finely chopped
• 2cm piece fresh ginger peeled finely grated
• 2 garlic cloves crushed
• 1 4 cup plain flour
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 2 carrots sliced diagonally
• 150g green beans trimmed halved
• 1 4 cup apple sauce
• 1 tablespoon salt reduced soy sauce
• 1 tablespoon honey
• 2 spring onions thinly sliced diagonally
• 1 teaspoon sesame seeds
• pickled ginger to serve
• steamed japanese rice to serve

The Instruction of quick japanese chicken curry

• heat oil in a large deep frying pan over medium high heat cook chicken for 5 minutes or until browned all over transfer to a plate
• melt butter in same pan over medium high heat add brown onion cook stirring for 3 minutes or until browned add ginger and garlic cook stirring for 30 seconds or until fragrant add flour cook stirring for 4 minutes or until mixture is well browned
• add curry powder and tomato paste stir to combine add 3 4 cup of the stock stir until well combined add remaining stock and 1 1 4 cups water bring to a simmer add chicken and carrot reduce heat to medium low simmer for 15 minutes or until chicken is cooked through add beans sauces and honey cook for a further 5 minutes or until beans are tender
• sprinkle curry with spring onion and sesame seeds serve with pickled ginger and rice

Nutritions of Quick Japanese Chicken Curry

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