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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep your fingertips curled inward into a claw shape while holding the onion to prevent accidental cuts.
Cut 1 onion in half; slice one half thinly and cut the other half into large wedge chunks.
Watch out
Place the flat cut side of the onion down on the cutting board firmly to prevent it from rolling and causing cuts.
Peel 1 carrot and chop into large chunks. Wash 3 unpeeled potatoes, cut into large wedges, soak in water to remove excess starch, then drain well.
Watch out
Cutting vegetables into large chunks retains good texture
soaking potatoes removes starch so the curry sauce won't get overly gummy
Wash hands and cutting board thoroughly after handling raw chicken to avoid cross-contamination.
Trim excess fat and skin from 500g boneless chicken thigh (keep skin if preferred), then cut into bite-sized pieces.
Watch out
Trimming excess fat prevents the curry stew from becoming overly greasy.
Be careful of hot oil splashes when adding onions to the pan.
Heat 1 tbsp cooking oil in a deep pan over medium heat. Add the thinly sliced portion of the 1 onion and stir-fry until completely softened and caramelized to a golden brown color.
local_fire_departmentmedium heat, approx 3-5 minsWatch out
Stir the onion slices constantly to prevent them from scorching and turning bitter.
Add the onion chunks, 1 carrot chunks, 3 potato chunks, and 500g chicken thigh pieces to the pan. Stir-fry over medium heat until vegetables are coated with oil and chicken turns opaque on the surface.
local_fire_departmentmedium heat, approx 2-3 minsWatch out
Stir-frying ingredients first coats them in oil, keeping vegetables intact during simmering so they don't break apart.
Be cautious of hot steam escaping when removing the lid to avoid burns.
Pour in 1000ml chicken broth (or water). Bring to a boil over high heat, then reduce heat to medium-low, cover with lid and simmer for about 20 minutes until potatoes and carrots can be pierced easily with a toothpick.
local_fire_departmentmedium-low heat, approx 20 minsWatch out
Reduce to medium-low heat once boiling
keeping it on high heat will evaporate too much broth
Once the vegetables are cooked through, turn off the heat first. Break 185g Japanese curry roux block into smaller pieces, add to the pot, and stir with a ladle and chopsticks until completely dissolved.
Watch out
You must turn off the heat before adding curry roux
high heat causes flour in the roux to clump and burn at the bottom of the pot
Beware of hot curry sauce splattering when thick bubbles pop during simmering.
After the curry roux dissolves completely, turn the heat back on to low. Simmer for about 10 minutes while continuously stirring from the bottom up until the water evaporates and the curry becomes thick, dark, and glossy.
local_fire_departmentlow heat, approx 10 minsWatch out
Make sure to continuously scrape the bottom of the pot while stirring, as the starch settles easily and burns.
Scoop 2 bowls of cooked white rice onto one side of a plate. Ladle the rich chicken curry with large vegetable chunks over the rice, and add 2 tbsp Fukujinzuke pickles on the side if desired.
Watch out
Ladle carefully to prevent thick curry sauce from splashing onto light-colored clothing.
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