Slow Cooker Japanese Chicken Curry

• •1.5 lbs Boneless, skinless chicken thighs
• •1 Large yellow onion
• •2 Medium carrots
• •2 Medium potatoes (e.g., Yukon Gold or Russet)
• •3 cups Water or low-sodium chicken broth
• •120 Japanese curry roux blocks (e.g., S&B Golden Curry Mild or Medium Hot)
• •for serving Steamed white rice

Instructions

1. 1

   Cut the chicken thighs into approximately 1.5-inch (3-4 cm) pieces.

2. 2

   Peel the onion and cut it into large, rough chunks.

3. 3

   Peel the carrots and cut them into 1-inch (2.5 cm) thick rounds or half-moons.

4. 4

   Peel the potatoes and cut them into approximately 1.5-inch (3-4 cm) chunks. If desired, soak them in cold water for 10 minutes to remove excess starch, then drain well.

5. 5

   Place the cut chicken, onion, carrots, and potatoes into the slow cooker pot.

6. 6

   Pour in the water or chicken broth, ensuring most of the ingredients are submerged. Do not stir at this stage.

7. 7

   Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, or until the chicken is fork-tender and the vegetables are soft.

8. 8

   About 30-45 minutes before serving, open the slow cooker. Break the Japanese curry roux blocks into smaller pieces and add them directly into the hot liquid in the pot.

9. 9

   Stir well until the roux blocks are completely melted and dissolved, and the curry sauce has thickened to your desired consistency. If it's too thick, you can add a small splash of hot water or broth. If not thick enough, continue to cook on high with the lid off for another 15-20 minutes, stirring occasionally.

10. 10

    Taste the curry and adjust seasoning if necessary. Japanese curry is typically well-seasoned from the roux, but a dash of soy sauce or a pinch of sugar can enhance the flavor if desired.

11. 11

    Serve the Slow Cooker Japanese Chicken Curry hot over freshly steamed white rice.

Chef's Tips

• 💡For an extra layer of sweetness and depth, add 1/2 grated apple or 1 tablespoon of honey along with the curry roux blocks in step 8.
• 💡Japanese curry is traditionally served with fukujinzuke (pickled daikon) or rakkyo (pickled shallots) on the side to cut through the richness.
• 💡Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheats beautifully. It often tastes even better the next day!
• 💡To make this dish vegetarian, substitute the chicken with firm tofu (added during the last hour of cooking) or additional hearty vegetables like mushrooms, bell peppers, or kabocha squash.
• 💡Adjust the spice level by choosing a mild, medium-hot, or hot variety of Japanese curry roux blocks.