Japanese Curry with Spinach and Mushrooms Recipe
Make this Japanese Curry with Spinach and Mushrooms for a bowl of warm, cozy comfort. Skip the "instant" curry roux blocks at the store and reach for actual curry powder instead! Your homemade Japanese Curry, from scratch, will be so much better and better for you!
Servings: 4 servings
Calories: 440kcal
Ingredients
- 2+2 tablespoons avocado oil
- 2 pounds chicken thighs boneless, skinless and sliced into ½-inch wide strips
- ½ onion thinly sliced lengthwise
- 2 clove garlic finely minced or grated
- 10-12 ounces mushrooms sliced
- ½ apple grated, something sweeter like Fuji or Honeycrisp
- 1 teaspoon fresh ginger minced, or use ¼ teaspoon dried ground ginger
- 4 cups Chicken Bone Broth or other rich broth or stock
- 2 tablespoons flour all-purpose, gluten free blend, or sweet rice flour (movhiko)
- 2 tablespoons Japanese curry powder
- 5 ounces spinach
- 1-3 teaspoons salt
- 1 teaspoon soy sauce
- 1 tablespoon gochugaru or other hot chile pepper powder, optional
For Serving:
- 4 cups cooked brown rice
- sliced green onions for garnish
Instructions
Cook Chicken and Mushrooms ~ 25 minutes
- Heat 2 tablespoons of avocado oil in a pot over medium heat. Add chicken and cook until lightly browned with some darkening around the edges, about 8 minutes. Remove chicken to a separate plate. Leave the rendered fat and oil in the pot.
- Turn down heat to medium-low. Add onions and cook until translucent, about 5 minutes. Add chopped garlic and ginger and cook until fragrant, another 2 minutes. Add mushrooms and cook until tender, stirring continuously so they don't stick and burn. Add avocado oil a teaspoon at a time if the mushrooms start to stick too much.
- Add 4 cups Chicken Bone Broth and the grated apple and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 10 minutes.
Make Curry Roux, while vegetables are cooking
- In a separate smaller pan or pot, heat 2 tablespoons olive oil over medium-low heat.
- Sprinkle 2 tablespoons flour over the oil. Using a small spoon, mini whisk, or a pair of chopsticks, stir continuously for 10 minutes while the flour bubbles and absorbs the oil. The roux will turn a light golden brown if using all-purpose flour, but will white/cream if using sweet rice flour.
- Once the roux is cooked, immediately turn the heat to low. Sprinkle the curry powder in and stir until combined.
- Slowly add 2-3 ladlefuls of the broth from the curry pot to the roux pot and whisk well until the roux is dissolved into it. Add the broth slowly as it will bubble quite energetically at first. Turn off heat under the roux pot.
- Pour the contents of the Curry Roux pot into the larger curry pot. Add spinach to the pot. Stir, and let cook until spinach wilts, and the curry has thickened, about 5 minutes.
- Stir in 1 teaspoon salt and 1 teaspoon soy sauce to start. Taste and add more salt to taste. The amount of salt you need will depend on how salty your bone broth is and your taste preference. I usually add the full 3 teaspoons of salt.
- Ladle curry alongside steamed rice. Garnish with sliced green onions.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
Notes
Store leftover curry without rice in an air-tight container in the refrigerator for up to 3 days. Freeze for up to 1 month.
Nutrition information is an estimate based on 4 servings and does not include the rice.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 34g | Protein: 36g | Saturated Fat: 2.4g | Fiber: 4.5g