📝 About This Recipe
This gentle, velvety curry is a beloved staple in Japanese households, specifically tailored to please younger palates with its mild spice level and subtle sweetness. Unlike its spicier Indian cousins, this version uses grated apple and honey to create a rich, fruity depth that kids absolutely adore. Packed with tender chicken and bite-sized vegetables, it’s a wholesome, heartwarming meal that introduces global flavors in a comforting, approachable way.
🥗 Ingredients
The Protein and Aromatics
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1/2-inch bite-sized cubes)
- 1 large Yellow Onion (finely minced so it melts into the sauce)
- 2 cloves Garlic (finely grated or minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Vegetable Oil (or any neutral oil)
The Garden Veggies
- 2 medium Carrots (peeled and cut into small 1/2-inch chunks or fun shapes)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1/2 cup Frozen Peas (thawed)
The Secret Sweet & Savory Sauce
- 4 cups Chicken Stock (low sodium)
- 1/2 large Fuji Apple (peeled and finely grated into a pulp)
- 1 tablespoon Honey (adds a gentle sweetness)
- 1 tablespoon Ketchup (for a touch of umami and acidity)
- 3.5 ounces Mild Japanese Curry Roux (half a standard box, chopped into small pieces for easy melting)
- 1 teaspoon Soy Sauce (for seasoning)
For Serving
- 3-4 cups Steamed White Rice (short-grain Japanese rice is best)
- 2 tablespoons Fukujinzuke (Japanese red pickled vegetables (optional garnish))
👨🍳 Instructions
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1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely minced onions and sauté for about 8-10 minutes until they are soft, translucent, and just beginning to turn golden.
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2
Add the minced garlic and grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to let them burn.
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3
Increase the heat to medium-high and add the cubed chicken thighs. Cook for 3-5 minutes, stirring occasionally, until the chicken is browned on all sides.
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4
Toss in the carrots and potatoes. Stir for 2 minutes to coat the vegetables in the flavorful oil and aromatics.
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5
Pour in the chicken stock. Bring the mixture to a boil, then immediately reduce the heat to low.
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6
Skim off any foam or impurities that rise to the surface with a fine-mesh skimmer or spoon to ensure a clean, smooth sauce.
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7
Add the grated apple pulp, honey, ketchup, and soy sauce. These ingredients provide the signature 'kid-friendly' sweetness and depth.
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8
Cover the pot with a lid and simmer gently for 15-20 minutes, or until the potatoes and carrots are fork-tender.
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9
Turn off the heat temporarily. Take a ladleful of the hot liquid and whisk it into the chopped curry roux in a small bowl until smooth, or simply drop the roux pieces directly into the pot and stir vigorously until completely dissolved.
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10
Turn the heat back to low and simmer uncovered for another 5 minutes. The sauce will thicken into a beautiful, glossy gravy.
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11
Stir in the frozen peas during the last 2 minutes of cooking; their bright green color will pop against the golden sauce.
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12
Taste the sauce. If it's too thick, add a splash of water or stock. If it needs more sweetness, add a tiny bit more honey.
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13
Serve the warm curry over a bed of fluffy steamed rice, arranging the rice on one side of the bowl and the curry on the other for a classic look.
💡 Chef's Tips
For the best flavor, use a 'Mild' or 'Sweet' variety of store-bought Japanese curry roux (like S&B Golden Curry or House Vermont Curry). Cutting the potatoes and carrots into small, uniform cubes ensures they cook quickly and are easy for little mouths to chew. If the curry is still too 'spicy' for your child, stir in 2 tablespoons of whole milk or heavy cream at the very end to mellow it out. Use a vegetable cutter to slice carrots into star or heart shapes to make the meal extra exciting for toddlers. Let the curry sit for 10 minutes before serving; the flavors deepen and the sauce reaches its perfect consistency as it cools slightly.
🍽️ Serving Suggestions
Serve with a side of crunchy cucumber slices or a simple cabbage slaw with sesame dressing. Pair with a cold glass of milk or a mild iced barley tea (Mugicha). Top with a soft-boiled egg or a 'Tamagoyaki' (Japanese rolled omelet) for extra protein. Garnish with a few pieces of red Fukujinzuke pickles for a traditional sweet-and-crunchy contrast. For a fun presentation, mold the rice into a bear or bunny shape using a small bowl or rice mold.