How To Make Japanese Bone-in Chicken Curry (Recipe) 骨付きチキンカレーレシピ (作り方)

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Prick the chicken thigh skin with a knife tip, and trim off excess fat with scissors or a knife. Season both sides with 1/2 tsp Diamond Crystal kosher salt and black pepper.
2. Cut the onions into wedges, the potato into 8 pieces, and the carrots into bite-sized pieces. Set the vegetables aside.
3. In a large pot, heat 1 tbsp neutral oil over medium-high heat. Sear the chicken skin-side down without crowding, in batches if needed. Flip and cook the other side for 2 minutes, then set aside.
4. Add the onion to the pot and coat with oil, adding 1/2–1 tbsp more oil if needed. Add the garlic and sauté, stirring occasionally, until the onion is tender. If the pot bottom needs scraping, add the sake here instead of the next step.
5. Return the chicken to the pot, add 1/4 cup sake, 2 cups chicken stock (or vegetable stock) and 1/2 cup water, enough to almost cover the chicken. Cover and bring to a simmer, skimming off scum and foam.
6. Cover and cook on low heat for 45 minutes.
7. Add the carrots and potatoes and make sure they are submerged. Cover and cook until tender, about 15 minutes.
8. Turn off the heat. Dissolve 1/2 package of Japanese curry roux, one cube at a time, in a ladleful of hot broth, then stir into the pot gently without breaking the vegetables.
9. Stir in 1 tbsp mirin and 1 tbsp soy sauce, taste, and add water if the curry is too thick. Add the green peas and cook for another minute. Serve with steamed rice.

Summarized from Just One Cookbook's video. Watch it for the details.

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