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Japanese Chicken Curry

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Japanese chicken curry is a hearty, mildly spiced dish with tender chicken, potatoes, carrots, and onions simmered in a thick, savory-sweet curry sauce. Served over steamed rice, it’s one of Japan’s most popular comfort foods—rich, satisfying, and easy to make at home.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 large onion, sliced
  • 2 carrots, cut into chunks
  • 2 medium potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 4–6 Japanese curry roux cubes (Golden Curry, Vermont Curry, or Java Curry)
  • 4 cups chicken broth or water
  • 2 tbsp vegetable oil or butter
  • Cooked white rice, for serving

Instructions

  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 lightly browned on all sides.
  4. Stir in carrots and potatoes, then pour in chicken broth or water to cover ingredients.
  5. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until vegetables are tender.
  6. Turn off heat and stir in curry roux cubes until dissolved.
  7. Return to low heat and simmer for another 5–10 minutes until sauce thickens.
  8. Serve hot over steamed rice.

Notes

Grated apple or honey adds natural sweetness to balance the curry.Adjust spice level by choosing mild, medium, or hot curry roux.Try beef, or shrimp for variation.Add a splash of coconut milk for extra creaminess.Curry tastes even better the next day as flavors deepen.

Nutrition

Find it online: https://cookibly.com/japanese-chicken-curry/