Chicken Curry

Chicken Curry

This is an amazing dish with a nice chicken flavour. The secret ingredients add rich flavour and umami to the curry. This is our family's staple curry dish.

Ingredients: 4-5 servings

Chicken thighs
about 300 g
2 medium
Curry roux
1/2 package
10 g
850 ml
*Consommé soup stock granules
2 teaspoons
(*or if using a stock cube)
*Mentsuyu (3x concentrate)
1 scant tablespoon
*Grated ginger
1 thumb
*Grated garlic
2 cloves
1/2 tablespoon
★Thickened or normal Japanese Worcestershire-style sauce
1/2 tablespoon


1. Remove the chicken skin, and cut into bite-sized pieces. Thinly slice the onions lengthwise along the grain. Chop the carrot into 5 mm thick semicircular slices.
2. Heat butter in a thick pan, slowly stir-fry the Step 1 ingredients, and add water. In the meantime, chop the potatoes into bite-sized pieces.
3. When Step 2 starts to boil, skim off the scum. Add the potatoes and the * ingredients, then stir. Cover with a lid, and simmer for about 15 minutes over low heat.
4. Turn off the heat, break the curry roux, and dissolve. When it has completely dissolved, add the ★ ingredients. Stir occasionally, and simmer for about another 5 minutes over low heat.

Story Behind this Recipe

This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.