She Strengthens

Savory Japanese Curry with Sweet Potatoes and Chicken

Indulge in the rich flavors of Japan with this mouthwatering curry recipe, featuring tender chicken thighs, sweet potatoes, and a hint of apple. To elevate your dish, consider making your own curry powder from scratch using our simple guide.

A Harmonious Blend of Flavors

This easy-to-make curry is a perfect blend of sweet, savory, and spicy. The combination of canola oil, yellow onion, garlic, and fresh ginger creates a fragrant base, while the mild yellow curry powder adds a warm, aromatic flavor.

Preparing the Curry Sauce

In a large saucepan, heat 1 tablespoon of canola oil over medium heat. Add 1 finely chopped yellow onion, 4 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Cook, stirring occasionally, until the mixture softens, about 5 minutes. Sprinkle in 1/4 cup of flour and cook for an additional 2 minutes, stirring constantly.

Adding Depth to the Curry

Stir in 2 tablespoons of mild yellow curry powder, 2 tablespoons of tomato paste or ketchup, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of honey. Add 3 cups of low-sodium chicken broth, whisking until the sauce is smooth and well combined. Bring the sauce to a boil, then reduce the heat to low.

Simmering to Perfection

Add 2 1/2 pounds of boneless, skinless chicken thighs, 1 1/2 pounds of orange sweet potatoes, cut into 1-inch pieces, and 1 large grated apple to the curry sauce. Stir to combine, then cover and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Season with salt to taste.

Serving Suggestions

Serve the curry over steamed rice, garnished with chopped fresh herbs or scallions, if desired. This recipe yields 6 servings and can be prepared in under an hour, making it an ideal option for a quick and delicious weeknight dinner.