Soups & bowlsJapaneseDairy-free

Golden Chicken Curry

Tender chicken and chunky vegetables in a mellow Japanese-style curry. Made for spooning over a mountain of rice.

PREP15 min

COOK30 min

TOTAL45 min

DIFFICULTYEasy

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APRON ON. LET’S DO THIS.

A little kitchen magic

Gather your ingredients, then take it one step at a time.

Ingredients

Servings4

500 g boneless chicken thighs, cut into bite-sized pieces

1 onion, sliced

2 carrots, cut into small chunks

2 medium potatoes, cut into small chunks

1 tbsp neutral oil

600 ml water

90 g dairy-free Japanese curry roux

4 cups cooked rice, to serve

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Let’s make it

A little preparation
Cut chicken and vegetables into even, bite-sized pieces. Have the cooked rice ready to warm before serving.
Build the base
Heat the oil in a deep pan over medium-high heat. Soften the onion for 3 minutes, then add the chicken and cook for 5 minutes, turning to color the outside.
Let it bubble
Add carrots, potatoes and water. Bring to a simmer, cover, and cook gently for 17 minutes until the vegetables are tender and chicken is fully cooked.
Make it golden
Turn off the heat and stir in the curry roux until dissolved. Return to low heat and stir for 5 minutes until thick. Check chicken reaches 74°C / 165°F in the center. Serve with hot rice.

Kitchen tip: Cut the potatoes smaller than you think: roughly 2 cm chunks cook evenly within the simmer time.
Storage: Refrigerate curry separately from rice for up to 3 days. Add a splash of water when reheating until piping hot.

Little Whisk · Golden Chicken Curry

An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.