Name: Japanese Curry With Chicken Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1/2 cup panko or plain bread crumbs; 4 scallions, thinly sliced; 3 garlic cloves, finely grated; 1 tablespoon finely grated ginger; 2 tablespoons soy sauce; 1 tablespoon granulated sugar; 1 teaspoon ground white or black pepper; 1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt, plus more as needed; 1 pound ground chicken; 1 large egg; Neutral-tasting oil, for the pot; 1 medium yellow onion, chopped; 3 to 3.5 ounces Japanese curry roux or mix; 1 medium sweet potato or 1 small winter squash (about 8 ounces), peeled and cut into large chunks; 2 medium bunches mature spinach or Swiss chard (about 16 ounces), tough stems removed and roughly torn; Steamed white rice, to serve

Ingredients

1/2 cup panko or plain bread crumbs

4 scallions, thinly sliced

3 garlic cloves, finely grated

1 tablespoon finely grated ginger

2 tablespoons soy sauce

1 tablespoon granulated sugar

1 teaspoon ground white or black pepper

1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt, plus more as needed

1 pound ground chicken

1 large egg

Neutral-tasting oil, for the pot

1 medium yellow onion, chopped

3 to 3.5 ounces Japanese curry roux or mix

1 medium sweet potato or 1 small winter squash (about 8 ounces), peeled and cut into large chunks

2 medium bunches mature spinach or Swiss chard (about 16 ounces), tough stems removed and roughly torn

Steamed white rice, to serve

Instructions

Step 1: In a large bowl, combine panko with scallions, garlic, ginger, soy sauce, sugar, pepper, and salt. Knead the mixture with your hands until the bread crumbs have broken down and absorbed all the moisture. Add the chicken and egg, and continue kneading vigorously until everything is evenly incorporated and the mixture is sticky, 2 to 4 minutes. Moisten your hands with cold water and roll the meat mixture into Ping-Pong-sized balls (about 1 1/2 inches across or 2 tablespoons each).

Step 2: Heat a large Dutch oven or heavy-bottomed pot over medium. Add enough oil to coat the bottom of the pot, then add the meatballs. Cook, undisturbed, until deeply browned, then flip to brown the other side, about 3 minutes per side. Transfer to a clean plate.

Step 3: If the pot is dry, add more oil. Add the onion, a splash of water, and a big pinch of salt, and cook, stirring frequently and scraping up any browned bits, until onion is translucent, 2 to 4 minutes. Add the sweet potato and 3 cups of water. Bring to a boil, then reduce the heat to gently simmer until tender, about 10 minutes.

Step 4: Chop the curry roux into small pieces, then add to the pot along with the meatballs and any juices that have collected on the plate. Simmer gently, stirring occasionally, until the roux has dissolved and the liquid has thickened, about 5 minutes. If the curry is too thin, simmer gently until it reaches your desired consistency. If it’s too thick, add water to thin. Add the spinach or chard and gently fold into the curry to wilt. Serve with steamed white rice.

Tips & Variations

Use panko bread crumbs for a lighter texture in the meatballs, or plain bread crumbs for a denser bite.

Try substituting ground pork or turkey if you prefer over chicken.

Adjust the amount of curry roux based on how thick and flavorful you want your sauce.

Add other vegetables like carrots or peas for extra color and nutrition.

If you can’t find Japanese curry roux, consider using a mild curry powder mixed with a bit of flour and butter to create a similar sauce base.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance and keep them refrigerated. For longer storage, freeze them raw in a single layer, then thaw before cooking.

What can I use instead of Japanese curry roux?

If you don’t have Japanese curry roux, you can substitute mild curry powder blended with a bit of flour and butter to thicken the sauce. This won’t be exactly the same but will still provide a flavorful curry base.