Japanese Curry With Chicken Meatballs

 

Ingredients (Serves 3-four)

 

For the bird meatballs:

three hundred g ground bird

1 small onion, finely grated

1 clove garlic, minced

1 egg

2 tbsp panko breadcrumbs

1 tsp soy sauce

½ tsp salt

¼ tsp black pepper

1 tsp sesame oil (optional)

For the curry:

1 big potato, peeled and reduce into chunks

1 medium carrot, cut into chunks

1 small onion, sliced

2 tbsp vegetable oil

3 cups hen or vegetable inventory

100 g Japanese curry roux (save-sold, like Golden Curry or Vermont Curry)

1 tsp grated ginger (non-obligatory)

1 tbsp soy sauce

1 tsp honey (elective, for sweetness)

For serving:

Steamed Japanese rice

Chopped parsley or scallions (non-compulsory)

Instructions

1. Make the bird meatballs

In a bowl, mix floor hen, grated onion, garlic, egg, panko, soy sauce, salt, pepper, and sesame oil.

Shape into small chunk-sized meatballs (approximately 1–1.5 inches in diameter).

 Heat a pan over medium warmness with a bit oil. Sear meatballs until lightly browned on all aspects (they don’t want to be absolutely cooked yet). Remove and set apart.

2. Prepare the curry

In a pot, warmth 2 tbsp oil. Sauté sliced onion (and ginger if the usage of) until smooth.

Add carrots and potatoes, stir for 2–3 minutes.

Pour in the stock and convey to a simmer. Cook for 10 mins.

3. Combine and simmer

Gently add meatballs to the pot. Simmer for any other 10 minutes till the meatballs are cooked through and the veggies are soft.

 Let it thicken for five mins.

Four. Serve

Serve hot over steamed rice. Sprinkle with parsley or scallions if preferred.

💡 Tips:

For extra taste, gently fry the meatballs earlier than simmering—they’ll live juicier.

Leftover curry tastes even higher the next day!

You can switch chicken for turkey or pork in case you want.