Chicken Curry (チキンカレー)

This recipe is 120 % my original. I’ve hesitated to post this recipe here because this blog is about Japanese cuisine. My friend encouraged me.
Thank you so much! (*´ω`*)


(4 servings)

  • Chicken wing sticks: 8
  • Plain yoghurt: 1 cup
  • Onions: 3 ~ 4
  • Garlic: 2 cloves (chopped)
  • Ginger: 1 thumb-size piece (chopped)
  • Whole cumin seeds: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Curry powder: 3 tablespoons
  • Whole black peppers: 1 tablespoon
  • Red chilli pepper: 1 piece
  • Bay leaf: 1 leaf
  • Canned tomatoes: 1
  • White wine: 3 tablespoons
  • Milk: 1 cup
  • Honey: 2 tablespoons
  • Soy sauce: 2 teaspoons
  • Salt: to taste
  • Butter: 2 tablespoons


Anything you like: For example Mushrooms (any types are ok), eggplants kabocha pumpkins etc.


  1. Put chicken wing sticks in a plastic bag with yoghurt. Keep in a fridge for at least 3 hours.
  2. Cut onions into wedges.
  3. Prepare a stew pot. Put olive oil, chopped garlic, ginger and cumin seeds. Heat them over low heat. Then add the onions in the pot and fry them until they become brown. TIPS: Put onions in a heat-resistant bowl and microwave the onions for 3~5 minutes if you have one. This process saves time to cook!
  4. Put canned tomatoes in the pot and simmer for 3 minutes.
  5. Add chicken with yoghurt, white wine, milk, honey, soy sauce and other spice. Stew them over low heat until the chicken become soft.
  6. Add some milk when the liquid reduces.
  7. Add butter and some salt to taste. Now your chicken curry is ready. いただきます(Itadakimasu)!

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