Japanese Chicken Curry
This comforting Japanese curry features tender chicken and vegetables simmered in a rich, savory sauce. It's a mild, slightly sweet curry that's perfect served over steamed rice for a satisfying meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 583 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken breast, cut into 1-inch (2.5 cm) cubes
- 1 pcsyellow onion, diced
- 2 pcscarrot, peeled and cut into 1/2-inch (1.3 cm) pieces
- 2 pcspotato, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbspvegetable oil
- 3 cupwater
- 100 gJapanese curry roux
for serving
- 4 cupcooked rice, for serving
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the diced yellow onion and cook until softened, about 3-5 minutes.
About 4 min
Cook’s note: Stir occasionally to prevent burning.
- 3
Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
About 6 min
Cook’s note: Ensure the chicken is mostly cooked through before moving to the next step.
- 4
Stir in the cut carrots and potatoes, cooking for another 2-3 minutes.
About 2 min
- 5
Pour in the water and bring the mixture to a boil.
About 5 min
- 6
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
About 17 min
Cook’s note: Check occasionally and stir to prevent sticking.
- 7
Remove the pot from the heat and break the Japanese curry roux into pieces, adding them to the pot.
About 1 min
Cook’s note: Breaking the roux into smaller pieces helps it dissolve more easily.
- 8
Stir until the curry roux is completely melted and the sauce has thickened.
About 3 min
Cook’s note: If the curry is too thick, add a little more water until it reaches your desired consistency.
- 9
Return the pot to low heat and simmer for another 5 minutes, stirring gently to prevent sticking.
About 5 min
- 10
Serve the Japanese chicken curry hot over cooked rice.
Per serving
Nutrition
- Calories
- 583.2kcal
- Protein
- 46.2g
- Carbs
- 76.4g
- Fat
- 8.9g
- Fibre
- 4.6g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Japanese chicken curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.
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