Nothing beats the comforting flavors of Coco Ichibanya, and the best part? You can recreate it right in your own kitchen. I’ve always loved how their curry combines rich spices with tender meats and veggies, creating a dish that’s both satisfying and full of depth.
Making a copycat Coco Ichibanya curry is easier than you might think. With a few common ingredients and a bit of love, you can whip up a meal that rivals your favorite takeout. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your home.
Ingredients
Protein
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
Vegetables
- 2 large onions, thinly sliced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and cubed
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 4 cups chicken broth
- 1 apple, grated
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Roux
- 100g Japanese curry roux
- Alternatively, to make your own roux:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- ½ teaspoon garam masala
Seasonings
- Salt, to taste
- Pepper, to taste
Equipment
To bring Coco Ichibanya’s curry to life in my kitchen I rely on a few essential tools. Here’s what you’ll need:
- Large Pot or Dutch Oven
A heavy-bottomed pot ensures even heat distribution allowing the curry to simmer perfectly without burning.
- Chef’s Knife
A sharp knife makes chopping vegetables like onions carrots and potatoes safe and efficient.
- Cutting Board
Protect your countertops and keep your knife in good condition with a sturdy cutting board.
- Measuring Cups and Spoons
Accurate measurements of spices sauces and other ingredients are crucial for achieving the authentic flavor.
- Grater
You’ll need a fine grater to grate the apple which adds sweetness and depth to the curry sauce.
- Wooden Spoon or Silicone Spatula
These are perfect for stirring the curry without scratching your pot ensuring a smooth and well-mixed dish.
- Small Saucepan
Ideal for preparing the roux separately making sure it blends seamlessly into the curry.
- Mixing Bowls
Useful for prepping ingredients before adding them to the pot keeping everything organized and ready to go.
- Stove
A reliable stove with good temperature control is essential for simmering and cooking the curry to perfection.
Having these tools at hand makes the cooking process smoother and helps you recreate the rich and comforting flavors of Coco Ichibanya’s curry with ease.
Make-Ahead Instructions
Preparing Coco Ichibanya’s curry ahead of time can save you valuable minutes on busy days. Here’s how I streamline the process for maximum convenience without compromising flavor:
Step 1: Prepare the Sauce
- Combine Sauce Ingredients
- In a mixing bowl, whisk together 2 cups of chicken broth, 1 grated apple, 3 tablespoons of soy sauce, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce.
- Store the Sauce
- Transfer the mixture to an airtight container.
- Refrigerate for up to three days or freeze for up to three months.
Step 2: Chop the Vegetables
- Slice Vegetables
- Peel and chop 2 onions, 3 carrots, and 2 potatoes into uniform pieces for even cooking.
- Store the Vegetables
- Place the chopped vegetables in separate airtight containers or zip-top bags.
- Keep them in the refrigerator for up to three days or freeze for up to one month.
Step 3: Prepare the Roux
- Make the Roux
- In a small saucepan, melt 4 tablespoons of butter over medium heat.
- Stir in 4 tablespoons of flour and cook until golden brown, about 5 minutes.
- Add 2 tablespoons of curry powder and 1 teaspoon of garam masala, stirring until fragrant.
- Store the Roux
- Let the roux cool completely.
- Transfer to a sealable container and refrigerate for up to one week or freeze for up to three months.
Step 4: Marinate the Chicken
- Season the Chicken
- Toss 1 lb of boneless, skinless chicken thighs with salt and pepper.
- Store the Chicken
- Place the seasoned chicken in a resealable bag.
- Refrigerate for up to two days or freeze for up to three months.
Quick Assembly When Ready to Cook
- Reheat Components
- Thaw frozen ingredients overnight in the refrigerator.
- Reheat the sauce and roux gently on the stove.
- Cook the Curry
- In a large pot, sauté the marinated chicken until browned.
- Add the pre-chopped vegetables and cook until tender.
- Pour in the prepared sauce and bring to a simmer.
- Stir in the reheated roux until the curry thickens.
- Serve
- Serve the rich and flavorful curry over steamed rice, enjoying the comforting tastes of Coco Ichibanya’s signature dish with minimal effort.
Storage Table
| Component | Refrigerator Storage | Freezer Storage |
|---|---|---|
| Sauce | Up to 3 days | Up to 3 months |
| Chopped Vegetables | Up to 3 days | Up to 1 month |
| Roux | Up to 1 week | Up to 3 months |
| Marinated Chicken | Up to 2 days | Up to 3 months |
By following these make-ahead steps, you can effortlessly enjoy a homemade Coco Ichibanya curry that’s just as delicious as the restaurant version, anytime you crave it.
Directions
Recreating Coco Ichibanya’s signature curry at home is simpler than you might think. Follow these steps to bring the rich, comforting flavors to your kitchen.
Prepare the Curry Sauce
- Sauté Aromatics
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
- Add 1 finely chopped onion and cook until translucent, about 5 minutes.
- Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another 2 minutes until fragrant.
- Add Vegetables and Chicken
- Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Cook until browned on all sides.
- Incorporate 2 diced carrots and 2 peeled and cubed potatoes. Stir to combine with the chicken and aromatics.
- Mix the Sauce
- Pour in 4 cups of chicken broth, 1 grated apple, 3 tablespoons of soy sauce, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20 minutes until the vegetables are tender.
- Prepare the Roux
- In a small saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in 3 tablespoons of all-purpose flour and cook for 2 minutes until golden.
- Add 2 tablespoons of curry powder and 1 teaspoon of garam masala. Stir continuously for another minute to release the spices.
- Combine and Thicken
- Gradually add the roux to the pot, stirring constantly to prevent lumps.
- Continue to simmer the curry for an additional 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Season with salt and pepper to taste.
Cook the Rice
- Rinse the Rice
- Measure 2 cups of Japanese short-grain rice and rinse under cold water until the water runs clear. This removes excess starch for a fluffier texture.
- Cook the Rice
- In a rice cooker or pot, combine the rinsed rice with 2 ½ cups of water.
- If using a rice cooker, follow the manufacturer’s instructions. For stovetop cooking, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it steam, covered, for an additional 10 minutes.
- Fluff and Keep Warm
- Fluff the cooked rice with a fork to separate the grains.
- Keep the rice warm until ready to serve.
Prepare the Toppings
- Cook the Chicken (Optional)
- If you prefer extra protein, grill or pan-sear additional chicken breasts seasoned with salt and pepper until fully cooked. Slice thinly and set aside.
- Prepare Fresh Vegetables
- Thinly slice 1 cucumber and 2 green onions for a fresh, crunchy topping.
- Optionally, prepare pickled vegetables or a fried egg for added flavor and texture.
- Arrange Garnishes
- Place the sliced cucumber, green onions, and any additional toppings in separate bowls for easy assembly.
Assemble the Curry Rice
- Portion the Rice
- Divide the cooked rice evenly among serving bowls.
- Add the Curry Sauce
- Ladle a generous amount of the prepared curry sauce over each portion of rice, ensuring a balanced distribution of chicken and vegetables.
- Top and Serve
- Add your prepared toppings, such as grilled chicken slices, cucumber, green onions, pickles, or a fried egg, to each bowl.
- Serve hot and enjoy the rich, authentic flavors of your homemade Coco Ichibanya curry rice.
Serving Suggestions
Once you’ve perfected my Coco Ichibanya copycat curry, it’s time to elevate your dining experience with some delightful serving ideas. Here are a few ways I love to present this rich and flavorful dish:
Classic Curry Rice
Serve the curry over a bed of freshly cooked Japanese short-grain rice. The sticky texture of the rice pairs perfectly with the hearty sauce, ensuring each bite is balanced and satisfying.
- Prepare the Rice: Cook 2 cups of Japanese short-grain rice according to the package instructions. Fluff with a fork once done.
- Assemble the Plate: Spoon a generous portion of rice onto each plate.
- Top with Curry: Ladle the steaming curry over the rice, allowing the sauce to seep into every grain.
Grilled Chicken Topping
Enhance the curry with juicy grilled chicken for added protein and smoky flavor.
- Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- Marinate the Chicken: Drizzle chicken breasts with olive oil, season with salt and pepper, and let sit for 15 minutes.
- Grill the Chicken: Heat your grill to medium-high. Grill chicken for 6-7 minutes on each side or until fully cooked.
- Slice and Add: Slice the grilled chicken and arrange it atop the curry rice for an extra layer of flavor.
Fresh Vegetable Garnish
Add a burst of color and crunch with fresh vegetables.
- Ingredients:
- 1 cup steamed broccoli florets
- ½ cup sliced cucumbers
- ¼ cup shredded carrots
- Steam the Broccoli: Lightly steam broccoli until tender but still vibrant green.
- Prepare Vegetables: Slice cucumbers and shred carrots.
- Garnish the Dish: Arrange the vegetables around the curry for a refreshing contrast to the rich sauce.
Pickled Ginger and Sesame Seeds
Introduce tangy and nutty notes to complement the curry.
- Ingredients:
- 2 tbsp pickled ginger, finely chopped
- 1 tbsp toasted sesame seeds
- Add Pickled Ginger: Sprinkle chopped pickled ginger over the curry to add a zesty kick.
- Toast Sesame Seeds: Lightly toast sesame seeds in a dry skillet until golden, then sprinkle over the dish for added texture and flavor.
Side of Japanese Pickles
Offer a traditional accompaniment with a side of assorted Japanese pickles.
- Ingredients:
- ¼ cup assorted Japanese pickles (like takuan, umeboshi, or pickled radish)
- Serve Pickles: Place small bowls of assorted pickles alongside the curry rice to provide a tangy contrast.
Beverage Pairings
Complement your meal with the perfect beverages.
- Suggestions:
- Green Tea: A warm cup of green tea enhances the meal with its earthy tones.
- Japanese Beer: A crisp Japanese lager balances the richness of the curry.
- Chilled Sake: For a traditional touch, serve chilled sake alongside your curry.
Dessert Ideas
Finish your meal on a sweet note with these dessert options.
- Mochi Ice Cream: Creamy mochi ice cream offers a delightful contrast to the savory curry.
- Matcha Tiramisu: A twist on the classic tiramisu infused with matcha for a unique Japanese flair.
Conclusion
Bringing Coco Ichibanya’s delicious curry into my kitchen has been such a rewarding experience. There’s something special about savoring a meal you’ve crafted yourself, especially when it mirrors a favorite restaurant dish. I hope this copycat recipe inspires you to enjoy the rich flavors and comforting warmth of homemade curry any time you crave it. Happy cooking!
