Description

This comforting dish features a rich, savory Japanese curry, brimming with tender pieces of chicken and a medley of vegetables like carrots, zucchini, and chickpeas, all simmered in a deeply flavored, aromatic sauce. The hearty curry is served generously over a bed of smooth, creamy mashed potatoes, offering a delightful contrast in textures and a satisfying meal. The gentle spices of the curry complement the mild, buttery potatoes, creating a harmonious and warming experience.

Ingredients

* **For the Japanese Curry:**
* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes (or 1 can chickpeas, drained and rinsed, for a vegetarian option)
* 2 medium carrots, peeled and cut into 1-inch pieces
* 1 medium zucchini, cut into 1-inch pieces
* 2 cups chicken or vegetable broth
* 3.5 ounces (half a standard box) Japanese curry roux blocks (medium hot or mild, ensure pork-free ingredients)
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* Fresh parsley, chopped, for garnish
* **For the Mashed Potatoes:**
* 2 pounds russet or Yukon Gold potatoes, peeled and quartered
* 1/2 cup milk or half-and-half, warmed
* 4 tablespoons unsalted butter
* 1/2 teaspoon salt, or to taste

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Instructions

**Prepare Mashed Potatoes:** Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain thoroughly. Return potatoes to the hot pot over low heat for 1-2 minutes to dry them out. Mash the potatoes until smooth. Stir in the warmed milk, butter, and salt until creamy and well combined. Set aside and keep warm.
**Sauté Aromatics:** In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
**Cook Chicken and Vegetables:** Add the chicken cubes (if using) to the pot and cook until lightly browned on all sides, about 5-7 minutes. If using chickpeas, add them now. Stir in the carrots and zucchini.
**Simmer Curry:** Pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes, or until the vegetables are tender.
**Thicken with Roux:** Remove the pot from the heat. Break the curry roux blocks into smaller pieces and add them to the pot. Stir continuously until the roux blocks are completely dissolved and the curry has thickened to your desired consistency.
**Season and Serve:** Return the pot to low heat if needed to ensure the roux fully dissolves. Stir in the soy sauce and sugar. Taste and adjust seasoning as necessary.
**Assemble:** Ladle a generous portion of the creamy mashed potatoes onto serving plates. Spoon the hot Japanese curry over the mashed potatoes. Garnish with fresh chopped parsley before serving.

Notes

* For a thicker curry, use slightly less broth or add an extra small piece of roux. For a thinner curry, add a splash more broth or water.

* Feel free to customize the vegetables with ingredients like bell peppers, green beans, or mushrooms. Add harder vegetables earlier and softer ones later to ensure even cooking.

* To make mashed potatoes extra fluffy, use a potato ricer.

* Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 550
Fat: 20g
Carbohydrates: 65g
Protein: 30g