Description
This Japanese Curry with Chicken Meatballs recipe offers a rich and comforting meal combining tender homemade chicken meatballs with a savory Japanese curry sauce, enhanced by sweet potato and fresh spinach. It’s a hearty dish served over steamed white rice, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Meatballs
- 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
Curry and Vegetables
- 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
- Prepare the meatball mixture: In a large bowl, combine panko breadcrumbs with scallions, grated garlic, ginger, soy sauce, sugar, pepper, and salt. Knead with your hands until the bread crumbs absorb all the moisture and break down. Add ground chicken and egg, and continue kneading vigorously for 2 to 4 minutes until the mixture is sticky and well combined.
- Shape the meatballs: Moisten your hands with cold water and roll the mixture into Ping-Pong-sized balls, about 1 1/2 inches in diameter or 2 tablespoons each.
- Brown the meatballs: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add enough neutral oil to coat the bottom. Place meatballs in the pot and cook undisturbed until deeply browned on one side, about 3 minutes. Flip and brown the other side for an additional 3 minutes. Transfer browned meatballs to a clean plate.
- Sauté onions and cook sweet potato: If needed, add more oil to the pot. Add the chopped onion, a splash of water, and a pinch of salt. Cook, stirring frequently and scraping up browned bits, until onions are translucent, about 2 to 4 minutes. Add the sweet potato chunks and 3 cups of water. Bring to a boil, then reduce heat to a gentle simmer and cook until sweet potatoes are tender, approximately 10 minutes.
- Add curry roux and meatballs: Chop the curry roux into small pieces and add to the pot along with the browned meatballs and any juices from the plate. Simmer gently, stirring occasionally, until the roux dissolves and the sauce thickens, about 5 minutes. Adjust thickness by simmering longer or adding water if needed.
- Finish with greens and serve: Add the spinach or Swiss chard, folding gently into the curry to wilt the leaves. Serve the curry hot over steamed white rice for a complete meal.
Notes
- For a richer flavor, use Japanese curry roux blocks like Golden Curry or Vermont Curry.
- Moistening hands with cold water helps shape meatballs smoothly and prevents sticking.
- If curry is too thick after adding roux, add warm water gradually to achieve desired consistency.
- Use fresh spinach or Swiss chard for a bright, nutritious addition to the curry.
- Ground chicken can be substituted with ground turkey or pork if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Japanese curry, chicken meatballs, curry roux, sweet potato, spinach, comfort food
