美味的日本鸡肉咖喱食谱，共进晚餐！Tender pieces of chicken, carrots, and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-keep for your family meal.
这可能会令人惊讶，但是日本人Curry又名咖喱米（Kare Raisu，カレーライス）是典型的舒适食品，也是日本最受欢迎的家常菜肴之一。我在咖喱大米上长大，因为我妈妈会尽可能多地做到这一点。
The bite-sized chunks of meat, the thick-cut vegetables, the rich and creamy brown curry sauce, and the fluffy rice are what makes every bite so comforting and exciting to eat. Not only it’s a meal that’s easy to make on busy nights, but it also tastes better the second day.
因此，如果您想掌握日本家庭烹饪，则需要在曲目中添加日本咖喱。有很多变化，但是让我向您展示如何制作日本鸡肉咖喱（チキン）今天！
What is Japanese Curry?
咖喱在1800年末被英国介绍给日本，最初是西方风格的炖菜与咖喱粉混合。日本人适应了自己的版本，“咖喱稻”（Kare Raisu，カレーライス）不久就出生了。到1950年代，S＆B Foods以块形式开发了一种方便的即时混合物（称为咖喱roux），因此每个人都可以在家里轻松地制作咖喱米饭。
Today, curry has become a staple of the Japanese home and is widely available in restaurants and food halls in departmental stores. The popularity even extends beyond Japan, and you can find its presence in many other Asian countries.
What does Japanese Curry Taste Like?
日本人curry is quite different from most other curries of the world – it has a thicker consistency and the taste leans on the sweet and savory side.独特的甜味来自洋葱，胡萝卜和其他添加物，例如蜂蜜和磨碎的苹果。
酱汁类似于浓郁而浓密的粉红色冰淇淋，该酱汁带有香料和泥土口味。有些人比泰国或印度咖喱这样的典型咖喱更像炖咖喱。它少得多，这就是为什么适合儿童的原因。
基本风味 - 日本咖喱roux
我们之所以能在短时间内制作日本咖喱的原因是我们使用方便日本咖喱酱混合（咖喱rouxカレールー）盒子里。咖喱roux为菜肴赋予了独特的芳香香料味和奶油色。我不是“瞬间”或盒装食物的忠实拥护者，但我不得不说日本咖喱roux是一个例外！
Spice Level
Each brand of curry roux usually comes with 3 levels of spiciness — Mild, Medium, or Hot. Since these are packaged for Japanese taste, the hot level is not nearly as spicy as Thai or Indian curry.
Too Salty?
你们中的一些人可能会发现预装的咖喱豆酱，我不同意。它确实具有浓烈的（咸）味道，这就是为什么它与纯蒸米饭搭配得很好的原因。总的来说，日本的口味被吸引到咸味食品。
Here are my suggestions:
- Make myhomemade curry roux（没有添加盐然而）。
- 采用water or half water half chicken stock instead of full chicken stock (because the saltiness of the stock varies).
- 采用less curry roux.
- Add more water to dilute the roux but take note that the curry sauce will be more watery.
Homemade Japanese Curry Roux
尽管盒装的东西可能会在厨房里放一些时间，但您会惊讶于在家中制作自己的日本咖喱roux是多么容易。就像所有咖喱一样，咖喱roux最好从头开始制作。自制鲁克斯的其他充分理由？
- No MSG, artificial flavors and other food additives that are commonly found in boxed mixes.
- You can customize the flavor, spice level, salt level, and thickness to your preferred taste each time you make it.
If you decide to从头开始制作咖喱roux, it only takes a quick 30 minutes. Clickherefor the recipe.
Secret Ingredients – Personalize Your Curry
My mom always adds some grated apple and different condiments to the curry. She says, “If you use just the boxed curry roux, your curry will always taste the same. It will not be different from your neighbor’s curry.”
So she taught me two tricks. 1)采用2 different brands of curry roux– you can even mix the spice level, like mild and medium spicy together 2)采用additional seasonings。
My mom and I would use a few combinations of the following ingredients to enhance the flavor and give some complexity to the curry.
*大胆的物品是我们经常使用的调味品
* Use1-3 tspof secret ingredients to start. These are supposed to be “secret” ingredients and you don’t need to add a lot of it.
* Add the secret ingredientswith the broth/waterand cook together.
Sweet Taste
- Chutnety
- Grated apple
- 蜂蜜(Amylase in honey breaks starch and causes viscosity loss; therefore, add honey with broth and cook it. Do not add it after the curry roux as the curry will become watery.)
- Ketchup
- Mashed banana
- 料酒
- Orange/Apricot jam
Refreshing/Sour Taste
- 柠檬（上菜前添加）
- 番茄
- Yogurt
Spicy Taste
- Red chili pepper
- 黑胡椒
Fragrance
- Cumin
- Bay leaf
鲜味和深度
- Butter (Add with roux)
- Chocolate (Add with roux)
- Garlic(Add while sauteeing)
- 姜(Add while sauteeing)
- Instant coffee
- Milk(Add with roux)
- 蚝油
- Red wine
- Sake
- 酱油
- Tonkatsu sauce或伍斯特郡酱
8 Helpful Tips to Make Japanese Chicken Curry
Tip #1: Cut ingredients into uniform shape
This helps to cook everything evenly at the same time.
- 鸡：I recommend a Japanese cutting technique calledsogigiri(そぎ切り), which slice the ingredient in an angle to give more open surface.
- 洋葱：I cut into thick wedges for additional texture.
- 萝卜：It takes time to cook carrot, so I recommend another Japanese cutting technique calledRangiri(乱切り), which is a rotating cut. You rotate the ingredient as you cut. This creates more open surface.
- Potatoes:I recommend Yukon gold potatoes for curry if you prefer to keep the potato shape in the final presentation. Russet potatoes tend to get dissolved by the end of cooking. Cut into 2 inches (5 cm) size, which is an ideal size.
Tip #2: Cook the onion till tender and golden
精美的褐色洋葱为最终咖喱增添了很多风味。如果您还有更多5-10分钟，请将洋葱焦糖化。
提示＃3：用足够的汤（或水）覆盖成分
When you add the broth/water, be sure the ingredients are covered with just enough water, and not submerged completely. The “barely covering” situation is calledhita hita(ひたひた) in Japanese. As you simmer covered, the ingredients will release more moisture to the cooking liquid.
Tip #4: Add “Secret Ingredients” with the broth
在将所有东西煮熟之前，然后在添加咖喱肉之前，将您的“秘密成分”添加到肉汤中。
提示＃5：不要忘记略读
Skimming is a very important step in Japanese cooking. We skim the scum and impurities to achieve a refined taste.
Get a精细的网眼撇渣器并用水填充量杯。浏览杂质，然后将撇油器浸入水中以清洁。然后重复直到肉汤干净。
提示＃6：一次添加2立方
Make sure all the curry roux cubes are dissolved completely. You don’t want to end up biting into a chunk of curry cube while eating!
Fill up a ladle with broth and add 2 cubes. Using a spoon or chopsticks, let the roux dissolve completely. Then add 2 more cubes and repeat.
Tip #7: Watch out when simmering curry
Always watch the curry after you add the roux. The thick curry sauce gets burnt easily at the bottom of the pot.
- Need to simmer裸露for 10 minutes after adding curry roux.
- 采用低火慢火煮。
- 留在厨房，继续搅拌！
提示＃8：做大批商店
日本咖喱是冷冻的理想选择。我经常煮一大批剩菜，并将它们放在冰箱中几天，或者在冰箱中持续一个月。
哦，一件事！土豆在冷冻后会改变质地取出土豆如果您打算冻结咖喱。
Make Japanese Curry in Pressure Cooker
Do you own an Instant Pot or a pressure cooker? You can also prepare this comfort dish using my速溶锅（高压锅）日本咖喱recipe.
What to Serve with Japanese Curry
通常，我们将日本咖喱与米饭一起食用，富津齐鲁（Fukuzinzuke）是由切碎的蔬菜制成的美味，例如daikon，茄子和莲子根，在基于酱油的液体中腌制。它会加热您！
I hope you enjoy this delicious Japanese Chicken Curry recipe!
More Delicious Japanese Curry Recipes:
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日本鸡肉咖喱
Video
原料
- 1 ½磅无骨，无皮肤的鸡大腿(you can also use beef, pork, seafood, tofu, mushrooms, or more vegetables – See Notes)
- ¼tspkosher or sea salt (I use Diamond Crystal; use half for table salt)（如果您使用商店购买的咖喱roux，请轻轻季节或跳过）
- freshly ground black pepper
- 2carrots(6.7 oz, 190 g)
- 2onions(large; 1.5 lb, 670 g)
- 3育空金土豆(15 oz, 432 g; you can use 2 russet potatoes but they tend to disintegrate into the broth after cooking; to keep the potato shape, use Yukon gold potatoes)
- 1knob生姜(you will need 1 tsp grated ginger)
- 2clovesgarlic
- ½苹果(6 oz, 170 g; I use one whole lunchbox fuji apple)
- 1 ½汤匙neutral-flavored oil (vegetable, rice bran, canola, etc)(for cooking)
For the Curry
- 4cupschicken stock/broth（如果您使用商店购买的咖喱roux并担心过多的盐，请使用water onlyor一半库存 +一半水)
- 1汤匙蜂蜜
- 1汤匙酱油
- 1汤匙ketchup
- 1package日本人curry roux（7-8盎司或200-230 g；在此食谱中，我使用了6-7个立方体homemade curry roux，如果您尚未凝固，约有80％的咖喱roux混合物）
- 2-4tspkosher or sea salt (I use Diamond Crystal; use half for table salt)(for homemade curry roux only; taste and add salt to your liking as each brand of chicken stock varies in saltiness;跳过如果you're using a商店购买的咖喱肉)
服务
- 8serving煮熟的日本短粒米饭
- fukujinzuke(red pickled daikon)
指示
-
Gather all the ingredients.请阅读有关我们添加到咖喱的“秘密成分”的博客文章。对于此食谱，我加入生姜，大蒜，苹果，蜂蜜，酱油和番茄酱。
To Prepare the Ingredients
-
Cut the onions into wedges. I like to have the texture of the onion in my curry, so I cut them into thick wedges. If you do not like eating onion, you can mince or thinly slice it so it disintegrates into the curry.
-
Peel the carrots and cut them into rolling wedges (it's calledRangiriin Japanese). This type of cut creates more surfaces which absorbs more flavors and cooks faster.
-
Peel the potatoes. Cut each potato into quarters (6 pieces for Russet potatoes). Soak them in water for 15 minutes to remove excess starch.
-
Grate the ginger (I usethis grater）。You will need 1 tsp of grated ginger, including juice. Mince the garlic and set aside (I use a garlic press later to add to the pot).
-
将苹果切成四分之一，去除芯子，然后剥皮。
-
烤苹果。我今天的苹果是一个午餐盒苹果（比常规小），所以我使用了整个苹果（产生的½杯或120毫升磨碎的苹果）。如果您的苹果是常规的尺寸，请使用½-¾苹果。
-
Cut off the extra fat from the chicken and discard it. Then cut the chicken into bite-sized pieces. I recommend cutting it diagonally (it's calledSogigiri在日本)来创建更多的表面和压平each piece so it cooks faster. Season with salt and pepper.
煮咖喱
-
用中火在大锅中加热油，然后加入洋葱。
-
Sauté the onion, stir occasionally, until they become translucent and tender, about 5 minutes. Don't stir the onion too often as it's hard to give golden color. Cooked onion adds amazing flavor so we do not want to skip it. If you have extra 5 minutes, definitely caramelize the onion!
-
Add the minced garlic (I usethe garlic press) and grated ginger and mix well together.
-
加入鸡肉煮，经常搅拌，直到外面不再是粉红色。如果洋葱变得太褐色，请暂时将热量降低至中低热量。
-
加入鸡汤。或者，您可以使用water onlyor use一半库存 +一半水如果you're using a商店购买的咖喱肉因为它可能太咸。如果您使用我的自制咖喱roux，则不必担心，因为它不含盐。
-
添加磨碎的苹果，蜂蜜，酱油和番茄酱（或您选择添加的任何调味品。请阅读博客文章以获取详细信息）。
-
加入胡萝卜和土豆。成分应该是几乎没有覆盖汤。不用担心，我们在这里不想要太多液体，额外的液体将从肉类和蔬菜中释放出来。
-
煨，covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer裸露如果the ingredients are completely submerged in the broth.
-
沸腾后，请使用fine-mesh strainertoskim the scum and foamfrom the surface of the broth.
-
继续煮熟，直到木串穿过密集的蔬菜为止。
添加咖喱roux
-
关闭热量，将1-2个立方体的roux放入钢包中，然后慢慢用勺子或筷子溶解。继续剩下的块（一次，但一次！）。和我的homemade curry roux, add 6-7 cubes. With a store-bought curry roux, use 1 full-size box, which is typically for 8-12 serving (be careful as some brand offers a smaller box which is 4 servings).
-
煨，裸露, on medium-low heat, stirring frequently, until the curry becomes thick, about5-10 minutes。如果您的咖喱太厚（出于某种原因），则可以添加水以松开。当您搅拌时，请确保任何roux或食物都不会粘在锅底，从而导致底部燃烧。
-
If you usedhomemade curry roux(which doesn't include any salt), taste the curry and add salt to your taste.提示:盐量会根据您添加的鸡汤和调味品的品牌而异，因此你必须品尝自己咖喱，决定需要多少盐。
To Serve
-
Serve the curry with Japanese short-grain rice on the side. If you like, garnish withfukujinzuke。
To Store
-
You can keep the leftovers in a glass airtight container (so no stain!) and store it in the refrigerator for up to 3 days and in the freezer for a month. Potatoes will change the texture so you should take them out before freezing. When you reheat, add ¼-½ cup (60-120 ml) water to dilute the curry.
笔记
Nutrition
Editor’s Note:该帖子最初发表于2013年3月19日。博客内容已更新，并添加了新的图像和新视频，并且该食谱在2021年10月进行了修订。
