Healthy Soft Chicken Curry

Healthy Soft Chicken Curry

A soft curry you don't have to boil for a long time. With plenty of onions, you don't have to use much roux, thus reducing the calories.

Ingredients: serves 4-5

Chicken thigh meat (bone attached is also delicious)
350 g
100 g
●Curry powder
2 teaspoons (up to 1 tablespoon)
Tomato ketchup
2 tablespoons
Bay leaf
Japanese curry roux
Slightly less than indicated on the box


1. Cut the chicken into bite-sized pieces. Mix together the ● yogurt and curry powder and soak the chicken in a bowl or plastic bag.
2. Thinly mince the onions. Cook in an oiled frying pan. Be careful not to burn them. This is how much you have at the beginning. Start on medium heat.
3. Cook until it reduces down to the amount shown. Once cooked, transfer to a pot.
4. Cook the chicken prepared in Step 1 in an oiled frying pan. Cook until the yogurt has cooked away and both sides of the chicken have browned.
5. Add the chicken from Step 4 to the pot with the onions in Step 3. Add water and heat on medium. Remove scum. Add the bay leaf and boil for 15 minutes.
6. Once boiled, chop the carrots and add them. Once the carrots have generally cooked, add the potato. Cut the potato however you like.
7. Once the vegetables have cooked, add the roux and tomato ketchup and boil slightly. And it's complete. Once the roux has dissolved and the flavor set in, it's good.
8. The amount of water is an estimate. If you find it's reduced while boiling, add more.
9. 100g of yogurt is about 5 tablespoons. If you like spicy curry, use 1 tablespoon of curry powder. Lately, I've been making it with 1 tablespoon.
10. I recommend "tink -san's" caramelized onion recipe. Recipe ID: 913146.

Story Behind this Recipe

A curry with plenty of onions and yogurt-softened chicken.