Description
Japanese Chicken Curry with Rice is a hearty, mildly spiced comfort dish made with tender chicken, potatoes, carrots, and onions simmered in a thick, savory curry sauce. Served over fluffy white rice, it’s a popular and satisfying meal loved across Japan.
Ingredients
Units
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and cubed
- 3 cups water or low-sodium chicken broth
- 100g Japanese curry roux (store-bought blocks)
- 1 tbsp soy sauce (optional)
- 1 tsp grated ginger (optional)
- Cooked Japanese short-grain rice, for serving
- Pickled red ginger or fukujinzuke (optional, for garnish)
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
- In the same pot, add onions and sauté until translucent, about 5 minutes.
- Add carrots and potatoes, stir to coat, then return the chicken to the pot.
- Pour in water or chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until vegetables are tender.
- Break the curry roux into blocks and stir into the pot until fully dissolved. Simmer uncovered for another 5–10 minutes, stirring occasionally, until the curry thickens.
- Add soy sauce and grated ginger if using, and adjust seasoning to taste.
- Serve hot over cooked rice, with optional pickled ginger or fukujinzuke on the side.
Notes
- Japanese curry roux comes in mild, medium, and hot—choose based on your spice preference.
- Stir frequently after adding the roux to prevent sticking and ensure a smooth sauce.
- Leftovers taste even better the next day as the flavors develop.
- Use pre-cut stew vegetables for quicker prep.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 340
- Sugar: 6g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg