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 that’s easy to make on busy nights, but it also tastes better the second day.
So if you wish to master Japanese home cooking, you’ll 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!
What is Japanese Curry?
Japanese curry is a thick curry with a stew-like consistency and commonly includes a protein, sweet onions, carrots, and potatoes. The sauce is thickened by a roux (a mixture of fat and flour, and an addition of curry spices).
You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken which is the recipe I’m sharing here.
Don’t miss my Japanese curry recipes roundup, which includes vegetarian curry and more!
History of Japanese Curry
Curry was introduced to Japan in the late 1800s by the British and they were originally Western-style stews mixed with curry powder. The Japanese adapted curry to their own version and ‘Curry Rice’ (Kare Raisu, カレーライス) was born soon after. By the 1950s, S&B Foods developed a convenient instant mix — known as curry roux — in block form so everyone could make curry rice easily at home.
Today, curry has become a staple of the Japanese home and is widely available in restaurants and food halls in departmental stores. The popularity even extends beyond Japan, and you can find its presence in many other Asian countries.
What Makes Japanese Curry Different from Other Curries
Japanese curry is quite different from most other curries of the world — it has a thicker consistency and the taste leans on the sweet and savory side. The unique sweetness comes from onions, carrots, and other additions like honey and grated apples.
The sauce is similar to a rich and thick demi-glace that’s layered with spices and earthy flavors. Some would describe Japanese curry more like a hearty stew than a typical curry like Thai or Indian curry. It is a lot less spicy, which is why it is suitable for children.
The Base Flavor – Japanese Curry Roux
The reason why we can make Japanese curry in a short time is that we use the convenient Japanese Curry Sauce Mix (curry roux カレールー) that comes in a box. The curry roux imparts a unique depth of aromatic spice flavor and creaminess to the dish. I’m not a big fan of “instant” or boxed food, but I have to say Japanese Curry Roux is an exception!
Spice Level
Each brand of curry roux usually comes with 3 levels of spiciness — Mild, Medium, or Hot. Since these are packaged for Japanese taste, the hot level is not nearly as spicy as Thai or Indian curry.
Too Salty?
Some of you may find the pre-boxed curry roux salty, and I don’t disagree. It does have a strong (salty) taste, which is why it goes well with plain steamed rice. The Japanese palate, in general, is gravitated to salty, savory foods.
Here are my suggestions:
- Make my homemade curry roux.
- Use water or half water half chicken stock instead of full chicken stock (because the saltiness of the stock varies).
- Use less curry roux.
- Add more water to dilute the roux but take note that the curry sauce will be more watery.
Homemade Japanese Curry Roux
Although the boxed stuff may spare you some time in the kitchen, you’ll be surprised at how easy it is to make your own Japanese Curry Roux at home. And just like all curries, curry roux is best made from scratch. The other good reasons for homemade roux?
- No MSG, artificial flavors and other food additives that are commonly found in boxed mixes.
- You can customize the flavor, spice level, salt level, and thickness to your preferred taste each time you make it.
If you decide to make the Curry Roux from scratch, it only takes a quick 30 minutes. Click here for the recipe.
Secret Ingredients – Personalize Your Curry
My mom always adds some grated apple and different condiments to the curry. She says, “If you use just the boxed curry roux, your curry will always taste the same. It will not be different from your neighbor’s curry.”
So she taught me two tricks. 1) Use 2 different brands of curry roux – you can even mix the spice level, like mild and medium spicy together 2) Use additional seasonings.
My mom and I would use a few combinations of the following ingredients to enhance the flavor and give some complexity to the curry.
* Bold items are our frequently used condiments.
* Use 1-3 tsp of secret ingredients to start. These are supposed to be “secret” ingredients and you don’t need to add a lot of it.
* Add the secret ingredients with the broth/water and cook together.
Sweet Taste
- Chutney
- Grated apple
- Honey (Amylase in honey breaks starch and causes viscosity loss; therefore, add honey with broth and cook it. Do not add it after the curry roux as the curry will become watery.)
- Ketchup
- Mashed banana
- Mirin
- Orange/Apricot jam
Refreshing/Sour Taste
- Lemon (Add right before serving)
- Tomato
- Yogurt
Spicy Taste
- Red chili pepper
- Black pepper
Fragrance
- Cumin
- Bay leaf
Umami and Depth
- Butter (Add with roux)
- Chocolate (Add with roux)
- Garlic (Add while sauteeing)
- Ginger (Add while sauteeing)
- Instant coffee
- Milk (Add with roux)
- Oyster sauce
- Red wine
- Sake
- Soy sauce
- Tonkatsu sauce or Worcestershire Sauce
8 Helpful Tips to Make Japanese Chicken Curry
Tip #1: Cut ingredients into uniform shape
This helps to cook everything evenly at the same time.
- Chicken: I recommend a Japanese cutting technique called sogigiri (そぎ切り), which slice the ingredient in an angle to give more open surface.
- Onions: I cut into thick wedges for additional texture.
- Carrots: It takes time to cook carrot, so I recommend another Japanese cutting technique called rangiri (乱切り), which is a rotating cut. You rotate the ingredient as you cut. This creates a more open surface.
- Potatoes: I recommend Yukon gold potatoes for curry if you prefer to keep the potato shape in the final presentation. Russet potatoes tend to get dissolved by the end of cooking. Cut into 2 inches (5 cm) size, which is an ideal size.
Tip #2: Cook the onion till tender and golden
The nicely browned onions add a ton of flavor to the final curry. If you have an additional 5-10 minutes, caramelize the onion.
Tip #3: Cover the ingredients with just enough broth (or water)
When you add the broth/water, be sure the ingredients are covered with just enough water, and not submerged completely. The “barely covering” situation is called hita hita (ひたひた) in Japanese. As you simmer, the ingredients will release more moisture to the cooking liquid.
Tip #4: Add “Secret Ingredients” with the broth
Add your ‘secret ingredients’ with the broth before you bring everything to a simmer, and way before adding the curry roux.
Tip #5: Do not forget to skim
Skimming is a very important step in Japanese cooking. We skim the scum and impurities to achieve a refined taste.
Get a fine mesh skimmer and fill up the measuring cup with water. Skim the impurities and dunk the skimmer in the water to clean. And repeat until the broth is clean.
Tip #6: Add 2 cubes of curry roux at a time
Make sure all the curry roux cubes are dissolved completely. You don’t want to end up biting into a chunk of curry cube while eating!
Fill up a ladle with broth and add 2 cubes. Using a spoon or chopsticks, let the roux dissolve completely. Then add 2 more cubes and repeat.
Tip #7: Watch out when simmering curry
Always watch the curry after you add the roux. The thick curry sauce gets burnt easily at the bottom of the pot.
- Need to simmer uncovered for 10 minutes after adding curry roux.
- Use low heat to simmer.
- Stay in the kitchen, and keep stirring!
Tip #8: Make a big batch and store
Japanese curry is ideal for freezing. I often cook up a big batch of leftovers and keep them in the refrigerator for a few days or in the freezer for up to a month.
Oh, one more thing! Potatoes will change their texture after freezing so remove the potatoes if you plan to freeze the curry.
Make Japanese Curry in Pressure Cooker
Do you own an Instant Pot or a pressure cooker? You can also prepare this comfort dish using my Instant Pot (Pressure Cooker) Japanese Curry recipe.
What to Serve with Japanese Curry
We typically serve the Japanese curry over rice, alongside fukujinzuke, a relish made of finely chopped vegetables such as daikon, eggplant, and lotus root, pickled in a soy sauce-based liquid. It will warm you right up!
I hope you enjoy this delicious Japanese Chicken Curry recipe!
More Delicious Japanese Curry Recipes:
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Japanese Chicken Curry
Video
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 (15 oz, 432 g; you can use 2 russet potatoes, but they tend to disintegrate into the broth during cooking; use Yukon gold potatoes to hold their shape)
- 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 (vegetable, rice bran, canola, etc.) (for cooking)
For the Curry
- 4 cups Chicken Stock/Broth (homemade or store bought) (if you're using store-bought curry roux and worry about too much salt, use water only or half stock and half water)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
- 1 package Japanese curry roux (7-8 oz or 200-230 g; in this recipe, I used 6-7 cubes of my homemade curry roux, or about 80% of the curry roux mixture if it hasn't solidified yet)
- 2-4 tsp kosher salt (Diamond Crystal; use half for table salt) (for homemade curry roux only; taste and add salt to your liking as each brand of chicken stock varies in saltiness; skip if you're using store-bought curry roux)
For Serving
- 8 servings cooked Japanese short-grain rice
- fukujinzuke (Japanese red pickled vegetables)
Instructions
- 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.
To Prepare the Ingredients
- 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.
- 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.
- Peel the potatoes. Cut each potato into quarters (6 pieces for russet potatoes). Soak them in water for 15 minutes to remove excess starch.
- 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).
- Cut the apple into quarters, remove the core, and peel the skin.
- 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.
- 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.
To Cook the Curry
- Heat the oil in a large pot over medium heat and add the onion.
- 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!
- Add the minced garlic (I pass it through a garlic press for a finer texture) and grated ginger and mix well together.
- 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.
- 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.
- Add the grated apple, honey, soy sauce, and ketchup (or any condiment you choose to add). Please read my blog post for details.
- 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.
- Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.
- Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.
- Continue to cook covered until a wooden skewer goes through the carrots and potatoes.
To Add the Curry Roux
- 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).
- 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.
- 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.
To Serve
- Serve the curry with steamed Japanese short-grain rice on the side. If you like, garnish with fukujinzuke.
To Store
- 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.
Notes
Nutrition
Editor’s Note: The post was originally published on Mar 19, 2013. The blog content has been updated, and new images and new video have been added, and the recipe has been slightly revised in October 2021.
