Japanese-Inspired Korma: A Fusion Twist on a Classic


Japanese-Inspired Korma: A Fusion Twist on a Classic

Japanese-Inspired Korma: A Fusion Twist on a Classic

Korma, a fragrant and flavorful curry from the Indian subcontinent, takes on a delightful twist with a Japanese influence in this recipe. We'll incorporate some classic Japanese ingredients and techniques to create a unique fusion dish that's both comforting and exciting.


  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon neutral oil (like canola or grapeseed)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon Japanese curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon sake (optional)
  • 100g shiitake mushrooms, sliced
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • Salt and freshly ground black pepper to taste
  • Sesame seeds and chopped fresh cilantro, for garnish (optional)


  1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sake (if using). Marinate for at least 15 minutes, or up to 30 minutes, for deeper flavor.

  2. Sauté the Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger, and cook for another minute until fragrant.

  3. Build the Spice Base: Add the Japanese curry powder, coriander, turmeric, and smoked paprika (if using) to the pot with the aromatics. Cook for 30 seconds, stirring constantly, to release the flavors of the spices.

  4. Simmer the Curry: Pour in the coconut milk and chicken broth. Bring to a simmer, then stir in the marinated chicken and any leftover marinade. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through.

  5. Add Vegetables: While the chicken simmers, blanch the broccoli florets and snow peas in boiling water for 2-3 minutes. Drain and set aside. Add the sliced shiitake mushrooms to the simmering curry and cook for 5 minutes.

  6. Finishing Touches: Once the chicken is cooked and the vegetables are tender, stir in the blanched broccoli and snow peas. Season the curry with salt and freshly ground black pepper to taste.

  7. Serve and Enjoy: Garnish your Japanese-inspired korma with a sprinkle of sesame seeds and finely chopped fresh cilantro (optional). Serve hot over steamed rice or your favorite Japanese rice dish like steamed white rice or brown rice.


  • For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the simmering curry until it reaches your desired consistency.
  • Adjust the level of spice to your preference. You can add a pinch of red chili flakes or a chopped green chili pepper for a touch of heat.
  • Feel free to experiment with other Japanese vegetables like baby corn, snap peas, or bamboo shoots.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

This Japanese-inspired korma is a delightful fusion dish that combines the rich flavors of Indian curry with the delicate touch of Japanese ingredients. It's sure to be a crowd-pleaser and a welcome addition to your recipe repertoire!

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