Creamy Chicken Curry Ramen – Seriously Addictive!
Welcome back to the channel! Today, I’m sharing something incredibly delicious and comforting: Creamy Chicken Curry Ramen. Imagine rich, savory Japanese curry blended into a smooth, creamy soup, served over perfectly chewy ramen noodles with tender chicken. It’s a fusion dish that hits all the right spots!
This recipe might sound complex, but the core idea is surprisingly simple, focusing on just three main elements: Chicken, Curry, and Ramen! Of course, we add some flavor boosters to make it truly special, but it’s easier than you think.
Perfect for a chilly evening or whenever you crave something satisfyingly unique. Let’s get cooking! You can also watch the full video tutorial [here]! (Optional: Insert link to your YouTube video)
Yields: 3 servings
Ingredients:
For the Curry Base & Chicken:
1 medium Onion (150g / approx. 5.3 oz), thinly sliced
1 small Carrot (80g / approx. 2.8 oz), cut into thin quarter-rounds (ichogiri style)
130g (approx. 4.5 oz) Chicken thigh or breast, cut into bite-sized pieces
½ tsp Grated Garlic
½ tsp Grated Ginger
3 tsp Vegetable Oil (divided)
750ml (approx. 3 ¼ cups) Water (divided: 500ml + 250ml)
3 cubes Japanese Curry Roux (standard block type)
1 sheet Aburaage (deep-fried tofu pouch), cut into bite-sized pieces (See Note 1)
2 tsp Mirin (sweet Japanese rice wine)
2 tsp Soy Sauce
1 tsp Sugar
½ tsp Instant Dashi Powder
200ml (approx. ¾ cup + 2 tbsp) Milk (See Note 2)
Salt, to taste (optional)
For Serving:
3 servings Fresh or Dried Ramen Noodles (approx. 110g / 3.9 oz per serving = 330g / 11.6 oz total)
Chopped Green Onions (scallions), for topping (optional)
Instructions:
Prep the Ingredients: Thinly slice the onion and cut the carrot. Cut the aburaage and chicken into bite-sized pieces. In a small bowl, mix the chicken pieces with the grated garlic and ginger.
Sauté Aromatics & Chicken: Heat 2 tsp of oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and sauté until softened (about 5 minutes). Push the vegetables to one side, add the remaining 1 tsp of oil, and add the marinated chicken. Cook until the chicken changes color on all sides.
Simmer the Base: Stir the chicken and vegetables together. Pour in 500ml (approx. 2 cups) of water. Bring to a boil over medium heat, then reduce the heat to low, cover partially, and simmer gently for 20-30 minutes, allowing the flavors to meld.
Add Curry Roux: Break the curry roux cubes and add them to the pot. Stir constantly until the roux is completely dissolved. Simmer for another 5 minutes, stirring occasionally to prevent sticking.
Add Seasonings & Aburaage: Turn off the heat temporarily. Add the cut aburaage, the remaining 250ml (approx. 1 ¼ cups) of water, mirin, soy sauce, sugar, and dashi powder. Stir well. Put the lid back on and simmer gently for about 2 minutes. (See Note 3 for shortcut)
Make it Creamy: Stir in the milk. Heat gently over low-medium heat until it’s warmed through and just barely starts to simmer around the edges. Do not bring it to a rolling boil, as this can affect the milk’s texture. Taste the soup and add a pinch of salt if needed. Turn off the heat.
Cook the Ramen: While the soup is finishing, cook the ramen noodles according to package directions. Once cooked, drain them well and rinse under cold water to remove excess starch (this prevents them from clumping).
Assemble & Serve: Divide the rinsed noodles among three large bowls. Ladle the hot, creamy chicken curry soup generously over the noodles. Top with optional chopped green onions and serve immediately!
Notes & Tips:
Note 1 (Aburaage): Aburaage adds a lovely texture and soaks up the curry flavor. You can find it in the refrigerated or frozen section of most Asian grocery stores. If unavailable, you can omit it.
Note 2 (Milk): Whole milk works best for creaminess, but you can experiment with low-fat milk or even unsweetened soy milk or oat milk for a dairy-free version (flavor will vary).
Note 3 (Shortcut): If you have leftover Japanese curry (about 600g / approx. 21 oz for 3 servings), you can skip steps 3 & 4! Simply heat your leftover curry in the pot, then proceed from step 5, adjusting the added water and seasonings as needed based on your curry’s consistency and flavor.
Spice Level: Japanese curry roux comes in mild, medium-hot, and hot varieties. Choose according to your preference!
There you have it – a rich, comforting, and utterly delicious Creamy Chicken Curry Ramen! It’s a fantastic way to enjoy Japanese curry in a whole new way.
Give it a try, and let me know how you like it in the comments below or over on the video! Don’t forget to subscribe for more Japanese cooking adventures.
Happy Cooking!
