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Bone in Chicken and Sausage Curry


Prep time: 15 minutes 

Total time: 1 hour 15 minutes

  • 4 bone-in skin-on chicken thighs
  • 1 package of cooked J-Basket Spicy Jumbo Pork Sausage
  • ½ tsp salt
  • ground black pepper
  • 2 onions, cut into wedges
  • 1 red bell pepper, cut into 1 inch chunks
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup green peas
  • 2 Tbsp neutral oil

For the Curry Sauce:

  • ¼ cup sake
  • 2 cups chicken stock
  • ½ cup water
  • ½ package Japanese curry roux
  • 1 Tbsp Kikkoman mirin
  • 1 Tbsp Kikkoman soy sauce
  1. Season the chicken with salt and freshly ground black pepper on both sides.
  2. In a large pot, heat 1 Tbsp neutral oil on medium-high heat. When it’s hot, sear the chicken on the skin side first. Flip the chicken and cook the other side for 2 minutes and then transfer to a plate.
  3. Add the onion and garlic to the pot and cook until fragrant.
  4. Add the chicken back into the pot and sake.
  5. Add chicken stock and water. Cover the lid and bring it to a simmer. When simmering, skim the scum and foam with a fine-mesh skimmer.
  6. Cook covered on low heat for 45 minutes.
  7. Add the bell pepper and mushrooms. Cook for 10 minutes.
  8. Turn off the heat and dissolve Japanese curry roux.
  9. Mix in the mirin and soy sauce. Add ¼ cup green peas and cook for another minute.
  10. Serve the curry with steamed rice  and top with sliced cooked J-Basket Spicy Jumbo Pork Sausage and enjoy!

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Dish Type / Ethnic Cuisine
Main Dish