Tender chicken, carrots and potatoes served in a mild but flavourful curry sauce. Japanese chicken curry is a quick and easy meal that takes just 30 minutes to prepare and is guaranteed to please!
If you are looking for a well rounded meal that is quick, filling, flavourful and super easy to make Japanese chicken curry hits the jackpot. Bonus: you're likely to have all the ingredients on hand already.
Most people make Japanese curry with packaged curry cubes, but it's just as easy to make you own roux (as we do in this recipe) and you'll feel good knowing you're eating real whole foods without all the hidden questionable ingredients.
This recipe has just a couple of quick steps (make the roux, add the water, and cook the meat and veggies) and only 10 minutes active cooking time. The whole dish is ready to eat in just about 30 minutes!
If you love this Japanese curry and want to try something a bit different, check out our pork katsu curry - it's a very similar dish that has a vegetable only curry topped with cripsy panko breaded pork chops!
You're going to love this!
- 30 minute meal - The spiced roux for this curry comes together in minutes, and the rest of the work is simply cooking the meat and veggies in the sauce.
- Accessible pantry ingredients - this chicken curry only requires two spices (curry powder and garam masala) both which you probably have hanging around.
- Comforting and hearty - soft tender chicken and veggies swimming in a cozy curry sauce and served over rice. Who could ask for a more comforting dish!
- Chicken thighs - you could use chicken breast here, or any other meat you you like, but I prefer chicken thighs here because they are flavourful and juicy.
- Potatoes - I used mini red potatoes that I halved. You can use whatever potatoes you have on hand - just be sure to cut them into bite sized pieces.
- Carrots - Peeled and sliced into bite zied pieces. If you're not a big fan or carrots, you could use whatever veggies you like, but carrot is the most traditional and they bring a nice sweetness to the curry.
- Onion - just a regular onion halved and sliced.
- Butter and flour - these are used to make the roux and thickens the curry sauce.
- Curry Powder and Garam masala - the flavouring for our curry sauce. I highly recommend searching our a high quality and authentic brand - they are always more complex and flavourful than a store brand and when we are working with a short list of ingredients you want to use the best.
How to make it
Make the curry roux. Heat a large saute pan over medium heat and add the butter. Let it melt then add the flour and mix well to combine. Add in the garam masala and curry powder and mix it in to the roux.
Make the curry sauce. Add the first cup of water to the pan slowly (¼ cup at a time) and work it into the roux with a whisk to ensure that the sauce doesn't get lumpy. When you have worked in enough water to get the consistency of a sauce you can go ahead and add the remainder of the water.
Cook the rice. Add the rice to a pot with a lid and cook according to package directions.
Add the rest of the ingredients and cook. Add the chicken, potatoes, carrots and onions to the saute pan. Increase the heat to high and let the curry begin to boil then drop the heat back down to medium and cover with a lid. Let the curry cook for about 20 minutes or until the veggies are fork tender.
Serve. Divide the rice between four plates then add the curried chicken.
More Recipes You'll Love!
If you like this Japanese chicken curry, you might want to check out some of our other Asian inspired recipes!
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Japanese Chicken Curry
- Heat a large saute pan to medium heat. Add the butter and let it melt then add the flour and stir to combine to make the roux. Let the roux cook for a couple of minutes then add in the curry powder and garam masala and mix well.
- Slowly add the water to the roux a half cup at a time stirring quickly to dissolve the roux into the water.
- Add the chicken, carrots, onions and potatoes and salt to the curry and season well with fresh ground pepper.
- Cover and cook for 20 minutes or until the potatoes are fork tender.
- While the curry cooks cook your rice according to package directions.
* nutritional information is calculated by online tools and may not be 100% accurate.