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LIGHT JAPANESE CHICKEN CURRY WITH VEGETABLES – SWEET, SPICY & SOUL-SATISFYING

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LIGHT JAPANESE CHICKEN CURRY WITH VEGETABLES – SWEET, SPICY & SOUL-SATISFYING

LIGHT JAPANESE CHICKEN CURRY WITH VEGETABLES – SWEET, SPICY & SOUL-SATISFYING

This light Japanese-style chicken curry with vegetables is a gentle introduction to the subtle, comforting flavors of Japan. Slightly sweet and mildly spicy, it delights both your taste buds and your soul.

🕒 Prep Time: 15 min

🍳 Cook Time: 40 min
🍽️ Servings: 3
🔥 Total Calories: 1650 (without noodles), 1970 (with noodles)

Ingredients

  • 3 chicken upper thighs (bone-in, skin-on; boneless optional)
  • 2 white potatoes (~300 g), peeled and halved or quartered lengthwise
  • 1 small carrot (~75 g), cut into long pieces
  • 1 medium sweet potato (~200 g), peeled and chopped
  • 1 small onion
  • 20 g fresh ginger, peeled
  • 2 large garlic cloves
  • 1 tbsp tomato paste (~45 g)
  • 3/4 tbsp Japanese curry powder
  • 1 tbsp salty soy sauce (preferably Usukuchi)
  • 1 tsp sugar
  • 75 ml milk (cow’s milk or coconut milk; I used cow’s milk)
  • 200 g thick pre-cooked ramen noodles
  • 2 tbsp oil
  • 1/2 tbsp butter
  • Salt, to taste

Instructions

  1. Heat oil in a wide pot (26–28 cm diameter). Place chicken thighs skin-side down and brown gently on both sides. Remove from pot.
  2. If excess fat remains, drain most, leaving about 2–3 tbsp in the pot.
  3. In a small blender or with an immersion blender, blend tomato paste, onion, garlic, and ginger into a smooth paste. Add 1–2 tbsp water if needed for easier blending.
  4. Add the vegetable paste to the oil in the pot and sauté, stirring often, until it looks drier and the color deepens (about 3 minutes).
  5. Stir in butter and curry powder until butter melts and spices are well combined.
  6. Add 1.5 cups water, soy sauce, sugar, and milk; stir to combine.
  7. Return chicken thighs to the pot, skin-side up, along with white potatoes and carrot. Bring to a boil, then reduce heat to low and cover loosely. Simmer gently for 15–20 minutes.
  8. Add sweet potatoes, taste the sauce, and adjust salt if needed.
  9. Continue simmering for another 15 minutes until sweet potatoes are tender. If sauce is too watery near the end, remove lid and simmer uncovered to thicken slightly and become creamy.
  10. Add pre-cooked ramen noodles directly from the package into the sauce. Simmer for 2 minutes, gently stirring to separate and distribute noodles evenly.
  11. Taste again and adjust seasoning if necessary.

Optional: Skip adding noodles and serve the curry alongside steamed rice.

💡 Tips

  • Browning chicken skin adds depth and richness to the curry.
  • Blending the aromatics into a paste creates a smooth, intense base.
  • Using Usukuchi soy sauce gives a lighter, saltier note typical of Japanese cooking.
  • Adjust milk type to preference for creaminess and flavor.

🍽️ Perfect For

  • Cozy dinners with Japanese flavors
  • Weeknight meals full of comfort
  • Fans of mildly spicy, sweet curry dishes

📝 Final Thoughts

This light Japanese chicken curry blends gentle spices, creamy sauce, and hearty vegetables for a satisfying meal that’s easy to prepare and truly comforting. Adding ramen noodles makes it a complete one-pot dish, perfect for any occasion.