How To Make Japanese Bone-in Chicken Curry (Recipe) 骨付きチキンカレーレシピ (作り方)

Aromatic, creamy, and packed with complex flavors, this Japanese Bone-In Chicken Curry is delicious right out of the gate! It’s extra comforting and characteristically Japanese when you serve over steamed rice. Since the spices are on the milder side, this curry is a please-all favorite, even with small children. PRINT RECIPE ▶ INGREDIENTS 4 bone-in skin-on chicken thighs (1.8 lb, 800 g) ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for chicken) freshly ground black pepper (for chicken) 2 onions (1 lb, 454 g) 1 Yukon gold potato (6.5 oz, 184 g) 2 carrots (4 oz, 113 g) 3 cloves garlic (minced or crushed) ¼ cup green peas (1.3 oz, 36 g) 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking) For Curry Sauce ¼ cup sake 2 cups chicken stock/broth (or you can use vegetable stock) ½ cup water (add more if needed) ½ package Japanese curry roux ( oz, 100-120 g; for my homemade recipe, click here; I use 2