Japanese Chicken Curry
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Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowMild yet flavourful curry that combines tender chunks of chicken, hearty vegetables, and a rich curry sauce. Unlike traditional Indian curry, Japanese curry is milder and slightly sweeter, making it suitable for a wide range of palates.
Serve with rice, cooked in water or bone broth, and for an extra kick, garnish with pickled vegetables or sauerkraut.
This dish will warm the soul, and is a great one to batch cook and pull out of the freezer when you’re running short on time.
Serve with rice cooked via the absorption method using either bone broth or water.
For BLW, slice the veggies into finger shapes and cook within the curry. Serve chicken strips or a chicken drumstick with the vegetables
For Puree, puree some chicken with the bone removed with some sauce and vegetables to your desired consistency.
Japanese Chicken Cury
- 500 grams chicken thigh, drumsticks or wings
- 1 brown onion
- 3 cloves garlic
- 1 1/2 cups grated pumpkin
- 2 white potatoes
- 1 carrot
- 1/2 cup grated apple (or 1 x small apple)
- 2 tbsp curry powder
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 cup tamari
- 1 tsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup butter or ghee for frying
- salt + pepper to taste
- 1 cup rice
- 1 1/2 cup water or bone broth
Finely dice the onion and garlic
Grate the apple and pumpkin and dice the potato and carrot into equal sized pieces
Preheat a large pot over a medium – high heat and add in the ghee for frying
Once the pan is hot, add in the onion and garlic and sautee until soft
Next add in the grated apple and pumpkin and sautee for a further 3 minutes until softened
Add in the curry powder, garam masala, turmeric and smoked paprika and sautee until fragrant. Pour in the tamari and chicken broth and bring up to a gentle simmer
Blend the sauce with a stick blender and pour back into the pot
Add in the chicken, diced carrot and potato. Bring up to a simmer and cook until the vegetables have softened
Pour in the honey and apple cider vinegar and season with salt and pepper to taste if necessary
* Serve with rice cooked via the absorption method
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Aimee says:
Sounds delicious! I have some leftover mashed pumpkin, could that work in this instead of grated? And do you need to sear the chicken first or just throw it in?
Anika Oling says:
Add point 6 you say: ‘add the chicken broth’. Do you mean the 1 1/2 cup water or bone broth that you refer to in the ingredients? I’m just not sure as you also suggest to cook the rice using the absorption method. Are the 1 1/2 cups of liquid for the rice or the curry?
Celeste Edwardson says:
Very delicious ! Was a little bit spicy but my toddler still enjoyed it :)
Kate - Boob to Food says:
The mashed pumpkin could work, but I would add it in when you add the chicken. You can sear the chicken first if you would like, but it isn't absolutely necessary
Kate - Boob to Food says:
Hi Anika! The broth is for the curry. And you could also add broth to the rice, but the ratio will depend on how much rice you are cooking.
Brianna says:
So yummy 😋 cooked it twice this week!
Kate says:
Do you just omit honey for babies, or add something else instead? 🤔