Description
This comforting Japanese curry recipe brings the rich, savory-sweet flavors of Japan’s most beloved home-style dish to your kitchen. Tender chunks of chicken, carrots, and potatoes simmer in a smooth, flavorful curry sauce thickened with a homemade roux. Perfect over steamed rice, it’s a warm and satisfying meal for any night of the week.
Ingredients
1 ½ pounds boneless, skinless chicken thighs (or beef/pork cubes)
2 tablespoons vegetable oil or butter
2 medium onions, finely sliced
3 carrots, peeled and cut into chunks
2 medium potatoes, peeled and diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups chicken or vegetable broth
For the Curry Roux (if homemade):
3 tablespoons butter
3 tablespoons flour
1 tablespoon curry powder
1 teaspoon garam masala
½ teaspoon cayenne pepper (optional)
Flavor Boosters:
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon honey or grated apple
Salt and pepper to taste
To Serve:
Steamed short-grain rice
Pickled radish (fukujinzuke) for garnish
Instructions
Heat oil or butter in a large pot over medium heat. Add onions and cook until golden and caramelized, about 10–15 minutes.
Add garlic and ginger, stirring until fragrant.
Add chicken and brown lightly on all sides.
Add carrots, potatoes, and broth. Bring to a boil, skim off foam, then reduce to a gentle simmer for 15–20 minutes.
In a separate saucepan, melt butter and whisk in flour to make a roux. Cook until golden, then add curry powder, garam masala, and cayenne.
Ladle a small amount of hot broth into the roux to loosen it, then stir the roux mixture into the main pot.
Stir in soy sauce, ketchup, and honey or grated apple. Simmer for another 5–10 minutes until thick and glossy.
Serve over steamed rice, topped with pickled radish or parsley.
Notes
You can replace chicken with tofu or mushrooms for a vegetarian version.
The curry tastes even better the next day as the flavors deepen overnight.
Adjust the spice level by adding more or less cayenne or curry powder.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg