Easy Homemade Japanese Chicken Meatball Curry

Ingredients

• 1.1 lbGround chicken
• 0.5 cupPanko breadcrumbs
• 1 unitLarge egg
• 1 tbspSoy sauce
• 1 tspGrated fresh ginger
• 1 tspMinced garlic
• 0.5 tspSalt
• 0.3 tspBlack pepper
• 4 blocksJapanese curry roux blocks
• 1 large unitYellow onion
• 2 medium unitsCarrots
• 1 large unitPotato
• 1 tbspVegetable oil
• 2.5 cupsWater
• 4 cupsCooked white rice

Instructions

1. 1

   Peel and chop the onion, carrots, and potato into bite-sized pieces.

   ⏱ 5 min
2. 2

   In a large bowl, combine the ground chicken, panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, salt, and black pepper. Mix gently until just combined. Form the mixture into approximately 16-20 small meatballs.

   ⏱ 10 min
3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken meatballs and brown them on all sides until lightly golden. You don't need to cook them through at this stage. Remove the meatballs from the pot and set aside.

   ⏱ 8 min
4. 4

   In the same pot, add the chopped onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the chopped carrots and potato, and continue to sauté for another 5 minutes.

   ⏱ 12 min
5. 5

   Pour 600 ml of water into the pot with the vegetables. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10-15 minutes, or until the vegetables are tender. Turn off the heat and stir in the Japanese curry roux blocks until they are fully dissolved and the sauce has thickened.

   ⏱ 15 min
6. 6

   Return the browned chicken meatballs to the pot with the curry sauce. Gently stir to coat the meatballs. Bring the curry back to a gentle simmer and cook for another 5-7 minutes, or until the meatballs are cooked through and the sauce is hot and bubbly.

   ⏱ 7 min
7. 7

   Ladle the hot Japanese Chicken Meatball Curry over freshly cooked white rice.

   ⏱ 2 min