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Ground Chicken and Tofu Curry | This cozy Japanese curry is served w/ garlic spinach rice. Simple & perfect for weeknights. #groundchicken #curry #japaneserecipe #tofu #spinach #garlic #rice #easyrecipe #weeknightrecipe #dinner #dinnerrecipe #curryhouse #copycatrecipe | The Missing Lokness
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Ground Chicken and Tofu Curry

Course Dinner
Cuisine Japanese
Keyword copycat recipe, curry house, curry roux, ground chicken, japanese, Japanese curry, rice, spinach, tofu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author Lokness

Ingredients

Curry:

  • 1 pound ground chicken (93% lean and 7% fat)
  • 1½ cups low-sodium chicken broth
  • 2 ounces Japanese curry roux (about 3 cubes)
  • ½ tablespoon soy sauce
  • ½ teaspoon honey
  • 7 ounces soft tofu (drained and cut into 1/2-inch cubes)
  • Vegetable oil
  • Salt
  • Ground black pepper

Rice:

  • 1 cup rice cup uncooked rice (preferably short grain)
  • 3 ounces baby spinach (about 2 cups)
  • 1 tablespoon vegetable oil
  • 3 garlic cloves (minced)
  • Pinch of salt

Instructions

  • First, rinse the rice and cook in any way you like.
  • In a small saucepan, fill with water and bring to a boil. Once boiling, add baby spinach and cook for 30 - 45 seconds. Drain and rinse under cold tap water. Squeeze out excess liquid with your hand. Pat with a paper towel. Chopped roughly and separated most of them. Transfer to a small bowl and set aside.
  • In a large skillet over medium heat, warm 1 tablespoon vegetable oil. Add the ground chicken and season with 2 pinches of salt and ground black pepper. Cook until no longer pink, breaking apart the chicken into smaller pieces. Add chicken broth and bring to a boil. Reduce to a simmer. Remove from heat. Add curry roux and stir until melted and mix in. Bring back to a medium heat. Taste and season with soy sauce and honey. Add tofu and mix in gently. Cook until warmed through, about 4 minutes.
  • When the curry is almost ready, in another large skillet over medium-low heat, warm 1 tablespoon vegetable oil. Add minced garlic and cook for 1 minute, stirring often. Season with a pinch of salt. Add the chopped spinach and cook for 30 seconds. Add the cooked rice and mix well. Turn off the heat, but keep in the skillet.
  • For the curry, add more chicken broth and adjust seasoning if needed.
  • Transfer the rice and curry to serving plates. Serve immediately.

Notes

  1. For the ground chicken, if you can find something that has more than 7% fat, I would get that. Fat always add extra flavors. 
  2. For tofu, I like House Foods Premium soft tofu. It usually comes in 14-ounce package, so half a package is enough for this recipe. Leftover tofu can be stored in an airtight container filled with drinking water. Change the water daily. Use within a few days. 
  3. There are a few options of curry roux out there. I used S&B Golden Curry Mix Medium Hot. It’s not really spicy, maybe a hint. I think House Foods Java Curry Sauce Mix would be good too. I would like to try that next time. Japanese curry roux can be easily found in Asian supermarkets.