Japanese Chicken Curry

Why You’ll Love This Recipe

Japanese chicken curry is rich, flavorful, and milder than Indian or Thai curries, making it family-friendly and approachable. The combination of tender chicken, carrots, potatoes, and onions in a thick, slightly sweet curry sauce creates a hearty meal perfect for any day of the week. It’s versatile, customizable, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

• Onion, sliced

• Carrots, cut into chunks

• Potatoes, peeled and cubed

• Garlic, minced

• Ginger, minced

• Japanese curry roux cubes (store-bought, such as Golden Curry, Vermont Curry, or Java Curry)

• Chicken broth or water

• Vegetable oil or butter

• Cooked white rice (for serving)

Directions

1. Heat oil in a large pot over medium heat. Add onions and sauté until soft and lightly golden.

2. Stir in garlic and ginger, cooking until fragrant.

3. Add chicken pieces and cook until browned on all sides.

4. Stir in carrots and potatoes, then pour in chicken broth or water until ingredients are just covered.

5. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until vegetables are tender.

6. Turn off the heat and stir in curry roux cubes, letting them dissolve fully.

7. Turn heat back to low and simmer until sauce thickens, about 5–10 minutes.

8. Serve hot over steamed rice.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Add sweetness: Stir in grated apple or honey for a hint of sweetness.

• Spicy kick: Use a spicier curry roux or add chili flakes.

• Vegetarian version: Swap chicken for tofu or extra vegetables.

• Coconut twist: Add a splash of coconut milk for creaminess.

• Different proteins: Try beef,  or shrimp instead of chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious. Reheat gently on the stove or in the microwave. Japanese curry also freezes well for up to 1 month—store without the rice for best results.

FAQs

What makes Japanese curry different from other curries?

It’s thicker, sweeter, and milder compared to Indian or Thai curries.

Can I make Japanese curry without curry roux cubes?

Yes, you can make a homemade roux using butter, flour, curry powder, and seasonings.

Is chicken thigh better than chicken breast?

Chicken thighs stay juicier and more flavorful, but breast works if you prefer leaner meat.

Can I add other vegetables?

Yes, peas, bell peppers, mushrooms, or zucchini work well.

Do I need to peel the potatoes?

Peeling helps them soften evenly, but you can leave skins on for a rustic texture.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then stir in the curry roux at the end.

Can I make it gluten-free?

Yes, choose a gluten-free curry roux or make a homemade one with cornstarch.

What type of rice should I serve it with?

Japanese short-grain rice is traditional, but jasmine or basmati also works.

Can I meal prep this dish?

Yes, it reheats beautifully and makes excellent leftovers for lunch or dinner.

Why is my curry too thick?

Add a little more broth or water to thin it out until desired consistency.

Conclusion

Japanese chicken curry is a cozy, satisfying dish that’s perfect for a quick family dinner or meal prep. With its tender chicken, hearty vegetables, and mild, savory-sweet curry sauce, it’s a beloved comfort food that’s simple to make and always hits the spot

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