Simple Japanese Curry Recipe

Season and sear the chicken. Pat chicken dry, then season with salt and pepper. Heat oil in a large pot over medium-high heat. Add chicken in a single layer and sear 2 to 3 minutes per side until lightly browned. Work in batches if needed. Transfer chicken to a plate.

Build the flavor base. Lower heat to medium. Add the sliced onion to the pot with a pinch of salt. Cook 6 to 8 minutes, stirring, until softened and lightly golden. Add garlic and ginger and cook 30 seconds until fragrant.

Add vegetables and broth. Stir in carrots and potatoes. Pour in broth, scraping up any browned bits from the bottom. Add soy sauce (and ketchup if using).

Simmer gently. Bring to a simmer, then reduce heat to maintain a gentle bubble (not a rolling boil). Simmer 10 minutes, then add the seared chicken and any juices back to the pot. Continue simmering 10 to 15 minutes more, until potatoes are tender and chicken is cooked through. Doneness test: a knife should slide into the potatoes easily with little resistance.

Reduce heat before adding the roux. Turn heat down to low so the curry is no longer boiling hard. Add roux a few pieces at a time, stirring until fully melted and smooth, 3 to 5 minutes.

Finish and adjust. Simmer on low 5 to 10 minutes, stirring often, until glossy and thick. Stir in peas if using and warm through. Taste and adjust: add a pinch more salt if it needs it, add more roux if you want it thicker, or add a small splash of broth if you want it looser.

Serve. Ladle curry over steamed rice. If you want crisp edges somewhere in this meal, top with quick toasted panko or serve with something crunchy and pickly like fukujinzuke or rakkyo (or whatever pickles you have).