Japanese Curry With Chicken Meatballs
Published March 17, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup panko or plain bread crumbs
- 4scallions, thinly sliced
- 3garlic cloves, finely grated
- 1tablespoon finely grated ginger
- 2tablespoons soy sauce
- 1tablespoon granulated sugar
- 1teaspoon ground white or black pepper
- ½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt, plus more as needed
- 1pound ground chicken
- 1large egg
- Neutral-tasting oil, for the pot
- 1medium yellow onion, chopped
- 3 to 3.5ounces Japanese curry roux or mix (see Tip)
- 1medium sweet potato or 1 small winter squash (about 8 ounces), peeled and cut into large chunks
- 2medium bunches mature spinach or Swiss chard (about 16 ounces), tough stems removed and roughly torn
- Steamed white rice, to serve
Nutritional analysis per serving (6 servings)
293 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 20 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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. (Alternatively, mix the meat in a stand mixer with a paddle attachment.) Moisten your hands with cold water and roll the meat mixture into Ping-Pong-sized balls (about 1½ 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 rice.
- Blocks of Japanese curry roux (or mix) are sold in most large supermarkets and in Japanese markets. They come in various sizes, depending on the brand. Anywhere from 3 to 3.5 ounces will work in this recipe. If you have the time, you could also make your own.
Private Notes
Comments
I love Japanese curry and have been waiting for a new way to use the curry box sitting in my pantry! This recipe is super delicious but here are my thoughts for future triers: - Up the breadcrumbs to 3/4 cup and let the meatballs sit for like 15-20 minutes to let the moisture absorb (mine were pretty wet as directed) - If you, like me, have a 7.8oz package of curry cubes (Golden in my case) just use half the pack - Use a large dutch oven if making the full recipe. Those meatballs need space. Mine turned out more like a japanese curry, chicken, and greens ragu this time but honestly I’m not complaining
The curry roux incorporates much smoother if you chop it and mix it with the simmering broth in a small bowl, then add to the pot, instead of adding the pieces directly to the pot.
Delicious. Like the other comments, I needed to double the panko to keep the boulettes in tact. I also had to add a lot of water to the curry in order to keep it at the right consistency. Still, very good.
Made as written except followed other readers' lead and doubled the panko. While I suspect that the curry roux (S & B Golden Curry, medium hot) is intended for beef or lamb, it works with the chicken meatballs. For future experiments, virtually any vegetable would probably work here.
I haven’t been this happy with a recipe in a long time. The meatballs were soft and flavorful, the sauce was luscious. I took Mark P’s advice and did 3/4 cups of panko - I also stuck the balls in the fridge to chill while I prepped the veg for the curry. Instead of the sweet potato, I did a mix celery root, carrot, and turnip. The swiss chard at the end was chef’s kiss. Thank you for this wonderful recipe!
Good, but probably won't make again. It's Japanese curry, so the real difference is in swapping out the meat and veggies. As to those changes: -Meatballs were good, but not really worth the added effort over chicken/beef for me personally. -Sweet potatoes are great in this! -Spinach is really good the first day, less so after. Will probably sub in a heartier green. Solid variation on a standard Japanese curry, and I'll def. integrate some of what I liked here into my standard version.