Japanese Curry Recipe

Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots, and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-have for your family meal.

This may come as a surprise, but Japanese Curry aka Curry Rice (Kare Raisu, カレーライス) is an exemplary comfort food and one of the most-loved home-cooked dishes in Japan. I grew up on curry rice as my mom would make it as frequently as I can recall.

The bite-sized chunks of meat, the thick-cut vegetables, the rich and creamy brown curry sauce, and the fluffy rice are what makes every bite so comforting and exciting to eat. Not only is it a meal thats easy to make on busy nights, but it also tastes better the second day.

So if you wish to master Japanese home cooking, youll need to add Japanese curry to your repertoire. Let me show you how to make Japanese Chicken Curry (チキンカレー) today!

Japanese Chicken Curry

Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-have for your family meal.

Prep: 20min

Total: 70min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 413 kcal, Carbohydrate 57 g, Protein 22 g, Fat 11 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 92 mg, Sodium 554 mg, Fiber 5 g, Sugar 11 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1½ lb boneless, skinless chicken thighs ((you can also use beef, pork, seafood, tofu, mushrooms, or more vegetables—see Notes))
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt) ((lightly season or skip if you’re using store-bought curry roux))
• freshly ground black pepper
• 2 carrots ((6.7 oz, 190 g))
• 2 onions ((large; 1.5 lb, 670 g))
• 3 Yukon gold potatoes
• 1 knob ginger ((you will need 1 tsp grated ginger))
• 2 cloves garlic
• ½ apple ((6 oz, 170 g; I use one whole lunchbox Fuji apple))
• 1½ Tbsp neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.) ((for cooking))
• 4 cups Chicken Stock/Broth (homemade or store bought)
• 1 Tbsp honey
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 package Japanese curry roux
• 2-4 tsp kosher salt (Diamond Crystal; use half for table salt)
• 8 servings cooked Japanese short-grain rice
• fukujinzuke (Japanese red pickled vegetables)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients. Please read my blog post on the “secret ingredient” we add to the curry. For this recipe, I add ginger, garlic, apple, honey, soy sauce, and ketchup.’, ‘name’: ‘Gather all the ingredients. Please read my blog post on the “secret ingredient” we add to the curry. For this recipe, I add ginger, garlic, apple, honey, soy sauce, and ketchup.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Prepare the Ingredients’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cut the onions into wedges. I like to have the texture of the onions in my curry, so I cut them into thick wedges. If you prefer, you can mince or thinly slice the onions so they disintegrate into the sauce.’, ‘name’: ‘Cut the onions into wedges. I like to have the texture of the onions in my curry, so I cut them into thick wedges. If you prefer, you can mince or thinly slice the onions so they disintegrate into the sauce.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Peel the carrots and cut them into rolling wedges (it’s called rangiri in Japanese). This type of cut creates more surface area, which helps the carrots absorb more flavor and cook faster.’, ‘name’: ‘Peel the carrots and cut them into rolling wedges (it’s called rangiri in Japanese). This type of cut creates more surface area, which helps the carrots absorb more flavor and cook faster.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Peel the potatoes. Cut each potato into quarters (6 pieces for russet potatoes). Soak them in water for 15 minutes to remove excess starch.’, ‘name’: ‘Peel the potatoes. Cut each potato into quarters (6 pieces for russet potatoes). Soak them in water for 15 minutes to remove excess starch.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Grate the ginger (I use this grater). You will need 1 tsp of grated ginger, including the juice. Mince the garlic and set aside (I use a garlic press later when adding to the pot).’, ‘name’: ‘Grate the ginger (I use this grater). You will need 1 tsp of grated ginger, including the juice. Mince the garlic and set aside (I use a garlic press later when adding to the pot).’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the apple into quarters, remove the core, and peel the skin.’, ‘name’: ‘Cut the apple into quarters, remove the core, and peel the skin.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Grate the apple. My apple today is a lunchbox apple (smaller than regular), so I used the entire apple (yielded ½ cup or 120 ml grated apple). If your apple is regular size, use ½-¾ apple.’, ‘name’: ‘Grate the apple. My apple today is a lunchbox apple (smaller than regular), so I used the entire apple (yielded ½ cup or 120 ml grated apple). If your apple is regular size, use ½-¾ apple.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut off the extra fat from the chicken and discard it. Then cut the chicken into bite-sized pieces. I recommend cutting it diagonally (it’s called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster. Season with salt and pepper.’, ‘name’: ‘Cut off the extra fat from the chicken and discard it. Then cut the chicken into bite-sized pieces. I recommend cutting it diagonally (it’s called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster. Season with salt and pepper.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-1-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-7.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook the Curry’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oil in a large pot over medium heat and add the onion.’, ‘name’: ‘Heat the oil in a large pot over medium heat and add the onion.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sauté the onions, stirring occasionally, until they become translucent and tender, about 5 minutes. Don’t stir the onions too often because they won’t develop a golden color. Cooked onions add amazing flavor, so we do not want to skip this step. If you have an extra 5 minutes, definitely caramelize the onions!’, ‘name’: ‘Sauté the onions, stirring occasionally, until they become translucent and tender, about 5 minutes. Don’t stir the onions too often because they won’t develop a golden color. Cooked onions add amazing flavor, so we do not want to skip this step. If you have an extra 5 minutes, definitely caramelize the onions!’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-9.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the minced garlic (I pass it through a garlic press for a finer texture) and grated ginger and mix well together.’, ‘name’: ‘Add the minced garlic (I pass it through a garlic press for a finer texture) and grated ginger and mix well together.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-10.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken and cook, stirring frequently, until it’s no longer pink on the outside. If the onions are getting too brown, reduce the heat to medium low temporarily.’, ‘name’: ‘Add the chicken and cook, stirring frequently, until it’s no longer pink on the outside. If the onions are getting too brown, reduce the heat to medium low temporarily.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-11.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken stock. Alternatively, you can use water only or use half stock and half water if you’re using store-bought curry roux, as it can be too salty. If you’re using my homemade curry roux, you don’t need to worry as it does not contain salt.’, ‘name’: ‘Add the chicken stock. Alternatively, you can use water only or use half stock and half water if you’re using store-bought curry roux, as it can be too salty. If you’re using my homemade curry roux, you don’t need to worry as it does not contain salt.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-12.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the grated apple, honey, soy sauce, and ketchup (or any condiment you choose to add). Please read my blog post for details.’, ‘name’: ‘Add the grated apple, honey, soy sauce, and ketchup (or any condiment you choose to add). Please read my blog post for details.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-13.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the carrots and potatoes. The broth should barely cover the ingredients. Don’t worry; we don’t want too much liquid here, and additional liquid will be released from the meat and vegetables.’, ‘name’: ‘Add the carrots and potatoes. The broth should barely cover the ingredients. Don’t worry; we don’t want too much liquid here, and additional liquid will be released from the meat and vegetables.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-14.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.’, ‘name’: ‘Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-7’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-15.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once boiling, use a fine-mesh strainer toxa0skim the scum and foamxa0from the surface of the broth.’, ‘name’: ‘Once boiling, use a fine-mesh strainer toxa0skim the scum and foamxa0from the surface of the broth.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-8’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-16.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Continue to cook covered until a wooden skewer goes through the carrots and potatoes.’, ‘name’: ‘Continue to cook covered until a wooden skewer goes through the carrots and potatoes.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-2-9’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-17.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Add the Curry Roux’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Turn off the heat. Put 1-2 cubes of roux in a ladleful of cooking liquid, slowly let it dissolve with a spoon or chopsticks, and stir into the pot to incorporate. Repeat with the rest of the blocks, 2 cubes at a time. With my homemade curry roux, I typically use 6-7 cubes while with store-bought curry roux, use 1 full-sized box, which is typically for 8-12 servings (be careful, as some brands offer a smaller box, which is 4 servings).’, ‘name’: ‘Turn off the heat. Put 1-2 cubes of roux in a ladleful of cooking liquid, slowly let it dissolve with a spoon or chopsticks, and stir into the pot to incorporate. Repeat with the rest of the blocks, 2 cubes at a time. With my homemade curry roux, I typically use 6-7 cubes while with store-bought curry roux, use 1 full-sized box, which is typically for 8-12 servings (be careful, as some brands offer a smaller box, which is 4 servings).’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-18-NEW.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5-10 minutes. If your curry is too thick, you can add water to thin the sauce. When you stir, make sure that no roux or food is stuck to the bottom of the pot; otherwise, it may burn.’, ‘name’: ‘Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5-10 minutes. If your curry is too thick, you can add water to thin the sauce. When you stir, make sure that no roux or food is stuck to the bottom of the pot; otherwise, it may burn.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-step-by-step-69.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If you used homemade curry roux (that doesn’t include any salt), taste the curry and add salt to your taste. Tip: The amount of salt will vary based on the brand of the chicken broth and condiments you added, so you must taste the curry yourself and decide how much salt is needed.’, ‘name’: ‘If you used homemade curry roux (that doesn’t include any salt), taste the curry and add salt to your taste. Tip: The amount of salt will vary based on the brand of the chicken broth and condiments you added, so you must taste the curry yourself and decide how much salt is needed.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-3-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-19-NEW.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Serve the curry with steamed Japanese short-grain rice on the side. If you like, garnish with fukujinzuke.’, ‘name’: ‘Serve the curry with steamed Japanese short-grain rice on the side. If you like, garnish with fukujinzuke.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-4-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2021/10/Japanese-Chicken-Curry-21.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in a glass airtight container (so no stains!) and store it in the refrigerator for up to 3 days and in the freezer for a month. The texture of the potatoes will change in the freezer, so you should take them out before freezing. When you reheat, add ¼-½ cup (60-120 ml) water to dilute the curry sauce.’, ‘name’: ‘You can keep the leftovers in a glass airtight container (so no stains!) and store it in the refrigerator for up to 3 days and in the freezer for a month. The texture of the potatoes will change in the freezer, so you should take them out before freezing. When you reheat, add ¼-½ cup (60-120 ml) water to dilute the curry sauce.’, ‘url’: ‘https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-59001-step-5-0’}]}

Japanese Curry Recipe

A sweet Japanese beef curry your entire family will love!

Prep: 15min

Total: 1h15min

Yield: 4

Serving Size: 1 bowl

Nutrition Facts: servingSize 1 bowl, calories 506 calories, Sugar 12.8g, Sodium 583.2mg, Fat 31.4g, Saturated Fat 14.7g, unSaturated Fat 1.9g, Trans Fat 0g, Carbohydrate 33.1g, Fiber 7.6g, Protein 21.1g, Cholesterol 240.9mg

Ingredients:

• 2 tablespoons peanut oil
• 1 pound stewing beef, chopped into bite size pieces
• 1 large onion peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled and minced
• 1 apple, peeled, finely chopped or grated
• 3 tablespoons all-purpose flour
• 2 large carrots (peeled and roughly chopped on the bias)
• 1 large potato (peeled and roughly chopped)
• 1 teaspoon garam masala
• 4 tablespoons curry powder
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 1//2 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 4 cups water

Instruction:

1. In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
2. Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
3. Add garlic, ginger and apple and cook for 2 minutes.
4. Add flour and stir for 1 minute.
5. Add carrots, potatoes, garam masala and curry powder and stir well.
6. Add tomato paste, stir well and slowly add red wine and bring to a boil.
7. Add sugar, soy sauce and water, stir and bring to a boil again.
8. Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
9. Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
10. Season with salt and pepper and serve with rice.

Perfect Japanese Chicken Curry At Home (2 Ways)

FAQ

What is Japanese curry sauce made of?

What does Japanese curry have in it?

What makes Japanese curry different?

What is the difference between Katsu curry and Japanese curry?