Japanese Chicken Curry

READY IN: 2hrs 45mins
YIELD: 1 pot




  • Heat the oil in a large Dutch oven over medium-high heat.
  • Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
  • Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
  • Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
  • Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
  • Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
  • Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
  • Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
  • Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
  • Adjust salt to taste.
  • Serve with hot rice on the side.