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Dinner recipe · from the recipe book

Japanese Chicken Curry with Apple and Mushrooms

A mellow, gently sweet curry with tender chicken thighs, soft potatoes and carrots in a thick, glossy sauce brightened by grated apple and ginger.

Japanese Chicken Curry with Apple and Mushrooms

Ingredients

  • 2¼ lb1,000 gChicken thighs, boneless skinlesscut into 1.5-inch pieces
  • 3½ small600 gRed potatoescut into 1.5-inch chunks
  • 3 medium330 gYellow onionthinly sliced
  • 4 medium250 gCarrotscut into thick rounds
  • 2¾ cups sliced200 gWhite mushroomshalved
  • 1¼ cups chopped150 gApplepeeled and finely grated
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1 tbsp15 gCanola oil
  • 1½ tbsp20 gUnsalted butter
  • ¼ cup30 gAll-purpose flour
  • 3 tbsp18 gCurry powder
  • 2 tbsp30 gTomato paste
  • 4 cups960 gLow-sodium chicken broth
  • 2 tbsp25 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • ½ tsp3 gSalt

Steps

  1. Heat the oil in a large pot over medium-high heat. Brown the chicken in two batches, about 4 minutes per batch, and move it to a plate.
  2. Lower the heat to medium, add the onion and cook, stirring often, until soft and golden, about 10 minutes.
  3. Add the butter, garlic and ginger and cook 1 minute. Stir in the flour, curry powder and tomato paste and cook 2 minutes, until fragrant and toasty.
  4. Slowly whisk in the broth until smooth. Add the soy sauce, honey, grated apple and salt.
  5. Return the chicken with its juices and add the potatoes, carrots and mushrooms. Bring to a boil, then cover and simmer gently for 25 minutes, stirring now and then so nothing sticks.
  6. Uncover and simmer 5 to 10 minutes more, until the sauce thickens and the vegetables are tender and the chicken reaches 165°F (74°C). Rest 5 minutes and serve.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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