Japanese Chicken Curry

Photo: Hopskotch

Spicy Japanese curry full of flavour.

Yield: 4 servings
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  • 500 grams of skinless, boneless chicken thighs
  • 1 whole(s) Onion peeled and finely chopped
  • 4 whole(s) cloves of Garlic peeled and finely chopped
  • 1 thumb sized piece of Ginger peeled and finely chopped
  • 1 tablespoon(s) Japanese Miso Paste
  • 1 tablespoon(s) Hot Curry Powder
  • 400 millilitres chicken stock
  • 100 grams of French Trimmed Green Beans
  • Vegetable Oil
  • Steamed plain rice to serve


  1. Heat half tablespoon of oil in a non-stick frying pan and brown the chicken pieces on both sides until golden. Remove from the pan and set aside.

  2. In the same pan fry the onion, garlic and ginger and add another half a tablespoon of oil and fry for 5 minutes.

  3. Add the miso paste, curry powder, stock and browned chicken.

  4. Bring to the boil and then turn down to a simmer on a medium heat for 20 minutes adding the green beans for the last 5 minutes.

  5. Serve with steamed rice.

January 2012

This recipe is a personal recipe added by Hopskotch and has not been tested or endorsed by MyRecipes.

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