When I tried Japanese curry for the first time, I immediately fell in love with the rich, gently spiced gravy. Indian curry, which I also love, is piquant and often bracing in spice level; Japanese curry, on the other hand, prefers to gently lull you into a warm, happy food coma. I’ve never detected spice heat in a Japanese curry – even the “spicy” versions make Tabasco look like a 10-alarm fire. It’s perfect for the long naps and Netflix binges that surely await us in winter 2020.
But – surprise! – this post is NOT about Japanese curry in its natural state. No, I wanted to share with you a brilliant idea Omar over Japanese curry dinner a few weeks ago. “This curry”, he said “would be delicious as a marinade for grilled chicken”. Now, I trust my husband unconditionally when it comes to meat, so when the weather briefly reverted back to late summer, I had to try and bring his vision to life.
Japanese home-cooked curry is typically made with pre-made curry roux cubes. They are ubiquitous in grocery stores here in Seattle, which has a large Japanese population, but I’ve seen them at Asian grocery stores in many other cities. They dissolve in hot water and thicken with further cooking into a thick, flavorful gravy.
We microwaved a few curry cubes with water to make a paste, then mixed in lime juice to make a thick marinade and add a hit of acid. Then we got our hands dirty and massaged that curry goodness all over the chicken. After marinating a few hours, Omar worked his magic on the grill while I made a pot of rice and threw together some quick-pickled cucumbers.
It. was. DELICIOUS! The oils in the curry paste kept the chicken moist and juicy, while the high sugar content resulted in a highly caramelized, crispy skin. I’m already dreaming of when we can safely have a big barbecue and make this for a crowd ! If it’s still not quite winter where you live, or if you’re lucky enough to have a 12-month grilling season (I’m looking at you Austin friends!), you should definitely try this as soon as possible. If you’re already seeing snow (I’m jealous), this can also be made in the oven – turn on the broiler for the last few minutes of cooking to crisp the skin.
Grilled japanese curry chicken
This chicken has all the flavors of a rich japanese curry in juicy, smoky grilled format! It is delicious on top of rice with some quick-pickled cucumbers.
Ingredients
- 3 large chicken quarters or 6 chicken drumsticks
- 2 tbsp lime juice
- 2-3 cubes japanese curry roux, any spice level
Directions
- Pat chicken dry and cut 6-7 medium slits through the skin and into the meat. Place in large bowl and set aside.
- Roughly chop the japanese curry roux cubes, place in microwave safe bowl and add 1/4 cup water. Microwave for 15 seconds, stir, and microwave for 10 more seconds if needed; you should have a thick but spreadable paste. Stir in lime juice.
- Pour curry paste over chicken and use your hands to coat the chicken and push the marinade into the slits you cut. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6 hours. To grill the chicken:
- Preheat grill to medium-high. When hot, grill chicken for 20-30 minutes until internal temperature at the thickest parts reads at least 165F. Remove to platter and serve piping hot. To bake the chicken:
- Preheat oven to 375F. Bake chicken for 45-50 minutes until internal temperature at the thickest parts reads at least 165F. If desired, turn on broiler for the last 3-4 minutes to crisp the skin.
Japanese curry roux can be found in Asian supermarkets and some well-stocked grocery stores in the Asian foods section.
