Wafuu Chicken Curry

I was doing some restaurant research for a trip and stumbled across a curious dish, Wafuu, which is a Japanese curry. In my mind curry does not correlate well with Japanese cuisine, however it was the oddness that caused me to try it out at home.

Its a much more subtle curry, which may appeal to those who find Indian or Thai curries to be too intense.

Wafuu-1 Wafuu-2


  • 1 lb Chicken Thighs
  • 1C Water
  • 1/4 C Soy Sauce
  • 2 T Garlic, chopped
  • 2 T Ginger, chopped
  • 1 t Ground black pepper
  • 1 T Sunflower oil
  • 1 T Cornstarch
  • 1 t Sesame Oil

Cut the chicken into 1/2-1″ strips. Whisk together the water soy, garlic, ginger and black pepper in a small bowl. Add the chicken and the marinade to a Ziploc bag, seal, shake a few times then refrigerate overnight. You might want to turn it once or twice.

Drain the marinade. Whisk together the sunflower oil, sesame oil and cornstarch in a large bowl until blended. Spoon in the drained chicken then stir with a wooden spoon until the chicken is coated.

Heat a large frying pan to medium-high. Spread the coated chicken into the pan in a single layer. Let the chicken brown on one side, then flip the lot in sections to the other side. About 2-3 minutes on each side or until you see a nice brown crust form. Set aside and keep warm.

If you’re wondering why all this prep for what is stir-fried chicken, I’ll tell you. Chicken is notorious for drying out while stir-frying. Preparing it this way will have predictably juicy results.

Wafuu-3 Wafuu-4


  • 3 C Chicken stock
  • 3 Red potatoes, cut into rough chunks
  • 3 Carrots, cut into rough chunks
  • 1 Onion, diced
  • 1 Onion, cut into rough chunks
  • 1 Tomato, diced
  • 2T Garlic, chopped
  • 2T Ginger, chopped
  • 1 Fuji Apple, grated
  • 2 Cloves Garlic, chopped
  • 1 T Ginger, chopped
  • 2 T Sweet curry powder
  • 1 T Almond meal
  • 2 T Whole whole flour
  • 1 T Soy Sauce
  • 1 T Agave or Honey
  • 1 T Butter
  • 2 T Olive Oil
  • 1 Bay leaf
  • 1 t Ground black pepper
  • 1 t Salt

Its a lot of ingredients but the rest goes quickly,

Heat the butter and oil over medium-high. Add the chopped onion (not the chunks), ginger and garlic stirring constantly for 1-2 minutes. Add the curry, stir briefly, then add the almond meal and flour and stir constantly until the flour turns golden. Basically  you are making a roux. Add the tomatoes, stir to incorporate the spices then add 1 C of chicken stock and stir to form a soupy paste. Reduce heat to low.

Add onion chunks, carrots, potatoes, grated apple, bay leaf, black pepper and the remaining stock, stir to incorporate the lot. Simmer uncovered for 30 minutes, stirring occasionally. Add soy and agave, stir and taste. Add salt if necessary. Let cook for another 10 minutes. Remove the bay leaf.


You could do any carb base here like rice but I went with Soba noodles. A cup of base, spoon over the curry then top off with chicken and chopped green onion.


Wafuu-5Next time I will leave out the bay leaf. It doesn’t work for me, adding a totally inconsistent flavour.

The apples and curry, while both subtle,  work exceedingly well together. I think I might add a bit more agave to enhance.

While they don’t have much flavour on their own, some grilled Shimeji mushrooms might add to the aesthetic appeal.

This curry is definitely substantial enough to leave out any carb base.


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