Japanese-style chicken curry (no roux!)
This quick Japanese-style chicken curry uses fried onions, Kikkoman Soy Sauce and Kikkoman Ramen Soup Base to create deep richness without long simmering. Tahini adds a creamy, nutty finish. Made without curry roux.
Ingredients
Chicken marinade
Chicken marinade
Seasoning & sauce
Thickener:
Serving & toppings:
Nutritional facts (per portion):
2,950 kJ / 705 kcalPreparation
Step 1
200 g chicken thigh or breast – 1 tsp curry powder – 1 pinch salt
Cut the chicken into bite-sized pieces, add the curry powder and salt and mix well to coat evenly.
Step 2
5 g garlic – 5 g ginger – 100 g onion – 50 g carrot – 50 g mushrooms – 50 g courgette
Finely chop the garlic and ginger and combine them. Slice the onion, cut the carrot and courgette into 3 cm chunks, then quarter the mushrooms.
Step 3
1 tbsp rapeseed oil – 1 tbsp curry powder – 2 tbsp fried onions – 300 ml water
Heat the rapeseed oil in a pot over low to medium heat. Add the garlic and ginger from Step 2 and sauté until fragrant. Add the marinated chicken from Step 1 and cook gently, taking care not to burn it. Add the onion, carrot and courgette and sauté briefly, then stir in the curry powder and mushrooms. Pour in the water, add the fried onions, skim off any foam that rises to the surface, cover and simmer for 15 minutes.
Step 4
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tbsp ketchup – 1 tbsp tahini
Once the vegetables are tender, mix the Kikkoman Soy Sauce, Kikkoman Ramen Soup Base, ketchup and tahini in a bowl until smooth, then add to the pot and stir well.
Step 5
1 tbsp cornflour – 40 ml water – ½ tsp garam masala
Dissolve the cornflour in water. Add it to the curry and stir continuously until the sauce comes to a gentle boil and thickens. Add the garam masala at the very end of cooking, then turn off the heat.
Step 6
400 g cooked rice – 2 soft-boiled eggs (about 7 minutes) – 1 pinch of fried onions – 1 pinch of parsley
Serve the rice on each plate and ladle the curry over it. Top with the eggs, fried onions and parsley to finish.
Tip:
Cook in a 24 cm pot. Using fried onions instead of slowly caramelising fresh ones saves time while still adding plenty of richness. The mix of soy sauce, ketchup and ramen soup base brings everything together as a simple Japanese-style umami sauce.
Recipe-ID: 1687
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200 g chicken thigh or breast – 1 tsp curry powder – 1 pinch salt
Cut the chicken into bite-sized pieces, add the curry powder and salt and mix well to coat evenly.
5 g garlic – 5 g ginger – 100 g onion – 50 g carrot – 50 g mushrooms – 50 g courgette
Finely chop the garlic and ginger and combine them. Slice the onion, cut the carrot and courgette into 3 cm chunks, then quarter the mushrooms.
1 tbsp rapeseed oil – 1 tbsp curry powder – 2 tbsp fried onions – 300 ml water
Heat the rapeseed oil in a pot over low to medium heat. Add the garlic and ginger from Step 2 and sauté until fragrant. Add the marinated chicken from Step 1 and cook gently, taking care not to burn it. Add the onion, carrot and courgette and sauté briefly, then stir in the curry powder and mushrooms. Pour in the water, add the fried onions, skim off any foam that rises to the surface, cover and simmer for 15 minutes.
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tbsp ketchup – 1 tbsp tahini
Once the vegetables are tender, mix the Kikkoman Soy Sauce, Kikkoman Ramen Soup Base, ketchup and tahini in a bowl until smooth, then add to the pot and stir well.
1 tbsp cornflour – 40 ml water – ½ tsp garam masala
Dissolve the cornflour in water. Add it to the curry and stir continuously until the sauce comes to a gentle boil and thickens. Add the garam masala at the very end of cooking, then turn off the heat.
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