Easy Japanese Curry with Chicken

Cut the onions into large pieces. I leave them large to add some extra texture to the curry but you can also dice or thinly slice the onions and they will disappear more into the sauce.

Peel the carrots and cut them into large pieces. Traditionally, they are cut ito rolling wedges (or rangiri in Japanese) to create more surface area, which helps the carrots absorb more flavor and cook faster. To do this, angle your knife about 45° and make a cut. Rotate the carrot 90° and make another cut with your knife at the same angle. Continue doing this until you’ve cut the entire carrot. You can also just slice the carrot if you prefer.

Peel the potatoes and cut into large chunks (approximately the same size as the carrots). Soak them in water while you prepare the remaining ingredients (~15 minutes) to remove excess starch.

Heat the neutral oil in large pot or skillet over medium heat. Once heated, add the onion. Sprinkle with ¼ teaspoon kosher salt and sauté, stirring occasionally, until they are browned and almost caramelized, about 7-10 minutes.

Add the garlic and ginger and sauté for another minute until fragrant.

Stir in the chicken and cook until the outside is no longer pink. It does not need to cook through fully at this point!

Add the chicken broth/stock, honey, and soy sauce and stir to combine.

Add the carrots and potatoes and mix together. The broth should barely cover the vegetables.

Uncover the pot, and stir in cubes of Japanese curry sauce until completely dissolved. Continue simmering, uncovered and stirring occasionally, for another 5-10 minutes to thicken the curry. If it becomes too think, you can add some more water.

Taste and adjust seasoning to your liking. Serve over steamed rice and optionally garnish with fukujinzuke (Japanese pickled vegetables).