Japanese Indian Curry Recipe from Frutta Si

Japanese Indian Curry Recipe

Cook Time: 1 hour 40 minutes


Servings: 5


  • 750g chicken thighs, cut into bite-size morcels
  • 100g butter
  • 1 tsp  cumin seeds
  • 1 clove garlic, finely chopped
  • 1 tsp ginger
  • 3 medium onions, finely chopped
  • 1 carrot, grated
  • 1 potato, cut into bite-size morcels
  • 5 tbsp curry
  • 200mL yogurt
  • 500mL chicken bouillon
  • 1 bayleaf
  • pinch salt
  • 1 tsp galam massala
  •   honey (optional)
  •   apple, grated (optional)


  1. Melt butter in a large pot, then fry cumin seeds on a low flame.
  2. Add the chopped garlic and ginger, stir well until the flavour comes out.
  3. Add the finely chopped onions under medium flame, Stir constantly until onions are soft and transluscent.
  4. Turn down heat to low flame and keep stirring constantly until onions turn caramel brown, about 20-30 minutes. Do not burn onions or garlic.
  5. Add the grated carrots. Stir well for another 3-4 minutes.
  6. Add chicken and stir until the meat surface turns white.
  7. Add curry powder. Mix well.
  8. Add the yogurt, then chicken bouillon. Cook at medium heat for another 20 minutes.
  9. Meanwhile fry the potato pieces in separate pan.
  10. Add the bayleaf to the curry pot and cook another 10-15 minutes.
  11. Add potatoes, Galam Massala and a bit of salt. If it's too spicy, add a bit honey and half of a grated apple
  12. Finally turn off flame, cover the pot and let it sit for half an hour.

Chicken thighs








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