Japanese Red Curry Chicken with Rice

Servings: 2
Prep Time: 10 minutes
Cooking Time: 35 minutes but dependant on active cooking at the table
Chilling Time: 45 minutes

This Japanese Red Curry is a rich, warming dish packed with deep umami flavours and a subtle heat from the red curry powder. Perfect for a cosy dinner, this recipe brings a fragrant and slightly spicy twist to traditional Japanese curry.

Ingredients

• 2 chicken breasts - diced
• 1 onion, finely sliced
• 2 carrots, peeled and chopped
• 1 potato, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp Japanese Red Curry Powder
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp honey or sugar (optional, for balance)
• 500ml chicken stock
• 100ml coconut milk or double cream (for a creamy twist)
• 1 tbsp vegetable oil
• Salt & pepper, to taste
• Cooked Japanese rice, to serve
• Chopped spring onions or coriander, for garnish

Method:

1. Sauté the onion until soft, then stir in the garlic and cook for another minute.
2. Add the diced chicken, season with salt and pepper, and cook until lightly browned.Stir in the Japanese red curry powder, tomato paste, and soy sauce, coating the chicken evenly. Let it cook for a minute to release the aroma of the spice mix.
3. Add the carrots, potatoes, and chicken stock. Bring to the boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
4. Stir in the coconut milk (or cream) and honey (if using), simmering for another 5 minutes to let flavours develop. Adjust the seasoning if needed.
5. Serve the curry over steamed Japanese rice, garnish with chopped spring onions or coriander and a swirl of coconut milk or cream.