Name: Easy Japanese chicken curry recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Cuisine: australian, japanese
Ingredients: 20.00 ml vegetable oil; 1 brown onion, chopped; 3 red potatoes, chopped; 1 large carrot, thickly sliced; 800g chicken breast fillets, cut into 2.5cm pieces; 92g pkt mild Japanese curry mix; 120g tub apple puree; Steamed rice, sesame seeds, sliced green shallots plus drained pickled ginger, to serve

by Amira Georgy Last updated on 11/03/2023

Quick and so simple to make, this fragrant Japanese curry is sure to make a regular appearance on your dinner table. It has a balanced sweet yet salty flavour that’s sure to make it a hit with the kids, too. Feel free to swap the vegetables with whatever you have on hand - try sweet potato, green beans, peas or cauliflower florets. The Japanese curry mix can be found in the international aisle of large supermarkets. - Amira Georgy

Ingredients

1 tbsp vegetable oil
1 brown onion, chopped
3 red potatoes, chopped
1 large carrot, thickly sliced
800g chicken breast fillets, cut into 2.5cm pieces
92g pkt mild Japanese curry mix
120g tub apple puree
Steamed rice, sesame seeds, sliced green shallots plus drained pickled ginger, to serve

Method

Step 1

Heat oil in a large deep frying pan over medium-high heat. Add onion, potato and carrot, and cook, stirring occasionally, for 5-6 minutes or until onion starts to brown. Add 2 cups water and bring to the boil.
Step 2

Add chicken and return to the boil. Reduce heat to medium and simmer, covered, for 10-12 minutes or until potato is tender and chicken is cooked through.
Step 3

Add curry mix and apple puree, and cook, stirring for a further 3-4 minutes or until curry thickens. Serve curry on rice topped with sesame seeds, shallot and ginger.