Japanese curry or Kare (カレー) is one of the nation’s most popular comfort foods. To satisfy the frequent cravings, we have a decent array of curry menus – from Curry Udon and Curry Doria, to Curry Bread and Katsu Curry – all delicious in their own right. Today’s recipe is Bone-In Chicken Curry (骨付きチキンカレー). It takes slightly longer to cook because of the bone-in meat, but you get super tender chicken and mega flavorful thick curry sauce that reign supreme.
How to Cook Bone-In Chicken Curry
Ingredients You’ll Need
You will only need simple pantry ingredients to make this dish.
Bone-in, skin-on, chicken thighs (for the best flavor!) Onions Carrots Yukon gold potato (You can also use Russet potato, but it dissolves more easily) Green peas Garlic Chicken stock (You can use less-sodium one, and add salt if necessary) Sake Japanese curry roux (store-bought or homemade) Soy sauce Mirin
5 Easy Cooking Steps
Helpful Cooking Tips
Prick the chicken skin with a knife/fork – This technique will cook the chicken from the inside out keeping it moist and flavorsome, while the fat oozes out to crisp up the skin. Cut the onion into wedges for texture – I love sweet, tender, caramelized onion in the curry. I cut the onion into thick wedges, which add some texture to the curry. Cut the carrot and potato in similar size – Cut these two veggies into bite-size, small pieces, as we will only cook for 15 minutes. We do not want to overcook them. Brown the skin side first until the skin releases itself – Chicken skin releases fat which equals to flavors. The skin will first stick to the pan, but once it’s crisp up, you can easily flip the chicken. Saute the onion till tender and caramelized – For extra flavor boost! Turn off the heat while you dissolve curry roux – Once curry is in, keep the heat at the lowest. Curry will burn too easily. Use two different brands of curry roux (sometimes mix the spice level, like mild and medium spicy) – Store-bought curry doesn’t have to be boring! Mix it up so it’s not always same old flavor. Adjust the consistency of the curry – You can always adjust the thickness of the curry with stock/water. If your chicken stock is salty, use water. Add soy sauce and mirin – Why? Read the next section.
Personalize Store-bought Curry with Additional Seasonings
Many home cooks in Japan add some kind of condiments/seasonings to give additional layers of flavors to the store-bought curry. Today I added mirin for mild sweetness and soy sauce for umami, but you can add different seasonings. Here are the common add-ons.
Butter Chocolate Coffee Grated apple Honey Ketchup Mirin Oyster sauce Red wine Sake Soy sauce Tonkatsu sauce Worcestershire Sauce Yogurt
Have you tried any of the flavor add-ons? If so, what are some of your favorites?
What to Serve with Bone-In Chicken Curry
Typically, Japanese curry is served with steamed rice, along with Pickled Rakkyo (Shallots) and Fukujinzuke and a bowl of salad.
Fukujinzuke (福神漬) – It is lightly brined in a sweet soy sauce and does not undergo fermentation. The crunchy condiment is more like a chunky chutney, served with Japanese curry. It features seven vegetables as the name inspired by the Seven Lucky Gods (七福神). Rakkyo (ラッキョウ) – A pickle of the bulb of Chinese onions/shallots, Rakkyo can be pickled in salt, soy sauce, or sweet vinegar. It resembles a garlic clove but with a taste similar to shallots.
Check out our various salad recipes and salad dressings on the blog!
4 Easy Japanese Salad Dressings Wafu Dressing Sesame Dressing Carrot Ginger Dressing
Other Curry Recipes You May Enjoy
Chicken Curry Beef Curry Pressure Cooker Seafood Curry Pressure Cooker Japanese Curry Sapporo Soup Curry
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on May 6, 2011. The images have been updated in May 2, 2021 and a new video has been added.
