Description
Bone-in skin-on chicken thighs slow-cook with onions, carrots, potatoes, and Japanese curry roux in a savory mild gravy. The thick comforting sauce makes this an ideal freezer staple that tastes even better after reheating. Simple one-pot method yields tender results. Approximate total time is one hour and 15 minutes.
Cultural Background
Japanese curry, known as kare, was introduced to Japan in the late 19th century through British influence during the Meiji era and quickly became a national comfort food adapted with local ingredients like curry roux blocks. It draws from Indian curry traditions but features a milder, thicker, sweeter gravy suited to Japanese palates, often served with rice. Bone-in chicken versions emphasize slow braising for deep flavor, a technique popular in home cooking for family meals and batch preparation.[[1]](https://www.justonecookbook.com/bone-in-chicken-curry/)
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 4 bone-in skin-on chicken thighs (about 1.8 lb / 800 g total)
- 1/2 tsp kosher salt
- freshly ground black pepper to taste
- 2 medium onions (about 1 lb / 454 g total), cut into wedges
- 2 medium carrots (about 4 oz / 113 g total), peeled and cut into bite-size pieces
- 1 medium Yukon gold potato (about 6.5 oz / 184 g), peeled and cut into 8 pieces
- 3 cloves garlic, minced
- 2 Tbsp neutral oil, divided
- 1/4 cup sake
- 2 cups chicken stock or broth
- 1/2 cup water, plus more as needed
- 1/2 package Japanese curry roux (about 3.5-4.2 oz / 100-120 g, mild variety recommended)
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- 1/4 cup green peas (optional, added at end)
Instructions
- Prick the skin of the chicken thighs several times with a knife tip to allow flavors to penetrate and excess fat to render. Trim excess fat with scissors if needed. Season both sides with salt and pepper.
- Heat 1 Tbsp neutral oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken skin-side down first without crowding the pan (work in batches if necessary) until the skin releases and browns, about 3-4 minutes. Flip and cook the other side for 2 minutes. Transfer chicken to a plate.
- Add the remaining 1 Tbsp oil if needed, then add the onion wedges and garlic to the pot. Sauté, stirring occasionally, until onions are tender and lightly caramelized, about 5-7 minutes. Scrape up any browned bits.
- Return the chicken to the pot. Add sake, chicken stock, and 1/2 cup water (adjust liquid to just cover the chicken). Bring to a simmer, skim any foam, cover, and cook on low heat for 45 minutes.
- Add the carrots and potato pieces, ensuring they are submerged. Cover and cook until vegetables are tender, about 15 minutes.
- Turn off the heat. Dissolve the curry roux one piece at a time in a ladle of hot broth, then stir gently back into the pot until fully incorporated and sauce thickens. Add mirin and soy sauce; stir to combine. Adjust consistency with a little water if too thick. Stir in green peas and cook for 1 minute more. Serve hot over steamed rice.
Tips
- Prick chicken skin and brown it well first to render fat and build deep flavor in the braising liquid.
- Avoid boiling vigorously after adding roux to prevent scorching; keep heat low and stir gently.
- For substitutions, use boneless thighs if preferred (reduce simmer time slightly) or homemade roux for customization; add a touch of honey or grated apple for extra mild sweetness.
- For freezing and reheating: Cool the curry completely, portion into meal-sized airtight containers or freezer bags (remove or mash potatoes beforehand as they can become mealy), label with date, and freeze up to 1 month. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat with added water or stock to loosen the thickened sauce, stirring until hot and adjusting consistency as needed. It reheats excellently and flavors meld further.
Nutrition
Calories: 520
Protein: 38 g
Carbs: 28 g
Fat: 28 g
Tags
Meat dish, Freezes well