Ingredients
Vegetables and Protein
- 1 pound red potatoes, cut into bite-size chunks
- 2-3 carrots, chopped
- 1 yellow onion, diced
- 1.75 pounds boneless, skinless chicken breasts, cubed
- 1 dried bay leaf
Curry Sauce
- 3.2 ounce Japanese curry mix (typically 3-4 bricks)
- 1/2 cup chicken broth or water
Instructions
- Add Ingredients to Slow Cooker: Place the cut potatoes, chopped carrots, diced onion, cubed chicken breasts, and dried bay leaf into the slow cooker.
- Prepare Curry Mix: Break up the Japanese curry mix bricks into smaller pieces and put them into a mixing bowl.
- Soften Curry Mix: Heat the chicken broth or water until boiling, either in the microwave or on the stove. Pour the hot liquid over the broken curry bricks in the bowl and use a fork to mash and stir the mixture until it becomes a smooth curry sauce.
- Add Curry Sauce and Stir: Pour the prepared thick curry sauce over the ingredients in the slow cooker. Stir gently to combine everything well.
- Cook: Cover and cook on low heat for 4-6 hours, or until the vegetables are tender and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Finish and Serve: Remove and discard the bay leaf. Serve the curry hot with steamed rice and enjoy a thick, stew-like Japanese chicken curry.
Notes
- The curry sauce should be thick and stew-like, not watery or soupy. Adjust the amount of broth slightly if a thicker or thinner consistency is preferred.
- If you want a richer flavor, consider sautéing the onions before adding them to the slow cooker, though this isn’t necessary.
- Use fresh or frozen vegetables, but adjust the cooking time accordingly to avoid overcooking.
- Leftovers keep well in the refrigerator for 3-4 days and also freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
