Impress your friends and family with this simple, fragrant, flavorful, and easy recipe for Japanese Curry.
I love a curry dish. Thai, Indian, Chinese, you name – I adore it, but I have to say Japanese is one of my favorites! I just can’t get enough of the delicious, deep flavors. And although I love a Katsu Curry with Fried chicken, I make this most often as it’s a quick and easy version that’s simpler to throw together.
This dish is loaded with tender chunks of chicken, carrots, and potatoes in a rich savory curry sauce. I’m telling you, if you are a fan of curry, you have to try this!
Why This Recipe Works
- Honey adds sweetness while the soy sauce adds a rich umami note as well as seasoning to the curry.
- Curry powder and garam masala give the sauce a rich spicy flavor that’s just fantastic.
- Cooking the chicken in the sauce instead of separately makes it an easy dinner on busy weeknights.
What Chicken Is Best For Curries
Boneless chicken is best for curries. Chicken thighs are always good because they have lots of flavor and don’t dry out when cooked. Chicken breast will work too, but I suggest cooking it separately and adding it to the sauce instead of simmering which can dry it out.
What Curry Powder For Japanese Curry
There are many varieties of curry powder out there and although they may be marked as curry powder, their flavor profiles can be very different.
To be sure you have the right one for this dish try to choose one with a similar ingredient list to this: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper (Fenugreek is a key ingredient for this curry).
How To Make Japanese Curry
- Brown The chicken and remove it from the pan and set it aside.
- Cook onions and garlic until soft.
- Add the spices and allow them to bloom with the onion mixture.
- Add stock and mix to combine.
- Add the chicken back to the pan with carrots and potatoes and simmer until the vegetables are tender.
Step By Step Instructions
Heat oil in a medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
Add the flour, curry powder, and garam masala. Cook for 1 minute to bloom.
Gradually stir in stock until combined; add the honey and soy sauce.
Add the browned chicken, carrots, and potatoes.
Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat.
Serve over rice.
More Great Curries
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Japanese Curry
Ingredients
- 6 boneless skinless chicken thighs with the fat trimmed and cubed
- 2 tablespoons vegetable oil
- 2 onions sliced
- 4 large garlic cloves chopped
- 2 tablespoons flour
- 2 tablespoon mild curry powder I used McCormick – UK Schwartz
- 2 cups chicken stock
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoons garam masala
- 2 medium carrots sliced
- 2 large potatoes peeled and cubed
Instructions
- Heat oil in a medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
- In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
- Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
- Add the browned chicken, carrots, and potatoes.
- Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat.
- Serve over rice.
Nutrition Information:
This recipe was originally published in 2015, but was updated with new photos and tips in 2021
Joytra says
I LOVED LOVED LOVED❤️ This recipe! I have been playing with this now for a while and have had zero luck with making the roux (other recipe) and chose yours AND ITS PERFECT! My sweetie spent his childhood in Japan and when asked what I could make him for his birthday dinner…it was Japanese curry! Thanks a ton! We eat it weekly now😇 we only added fresh apples (or applesauce) and we are in ❤️ Thanks again
Erren's Kitchen says
Wow, that’s just what I love to hear, a success story. Thank you!
xavier slater says
its doesnt have rice on the recipe
Erren's Kitchen says
Hi, the recipe is for the curry, the picture is a serving suggestion. You can serve with rice cooked as per the packet instructions. I hope this helps 🙂
Jessica says
We love this recipe and have made it many times! I usually add extra cauliflower and carrots and double the sauce.
Erren Hart says
Hi Jessica, I just made this last night! It’s so good! I wholeheartedly approve of your changes!
Daniel C says
Hello,
Does the nutritional serving include the rice? Thank you
Erren Hart says
Hi Daniel, No it does not include the rice
Monique says
Very yummy! Definitely a recipe I’ll keep. Thanks for sharing it 🙂
Erren's Kitchen says
Hi, Monique, I’m glad you enjoyed, Thanks for the feedback!
Spell check says
You wrote cried chicken instead of fried
Erren's Kitchen says
I’m my god, that is so sad, I hope the chicken wasn’t emotional haha! I will fix that right away thank you!
Boyd Kobe says
This looks like an awesome recipe for Japanese chicken curry. It looks like it is pretty easy to prepare too.
AnnaBelle Moore says
I looooved this!!! Thank you for the great recipe. I purchased a packet of Japanese Curry powder from a small spice shop and I was looking for a recipe to follow. This was amazing and I will definitely be making this again.
Erren says
that’s so great to hear AnnaBelle! I’m so glad you liked it!
Deb says
I see nothing in this recipe that makes it Japanese, you don’t even use the japanese brand curry called ‘Golden Curry’.
Patti says
Made this recipe last night…it was delicious! Thank you so much for sharing! My family loved it!
My mother, born & raised in Kyushu Japan, made her Japanese curry for us when I was a kid almost exactly this way. She didn’t use honey but I decided to add it as the recipe states and it was a perfect substitute for the sugar she normally used. I decided to use this recipe because now that my mom is older, it’s harder for her to remember measurements for recipes and I wanted to have the right balance of spices. Your recipe gave me a great place to start. I did add more curry and soy sauce, as my mother would, but otherwise it was spot on!
BTW, this is the kind of non-stereotypical dish many Japanese families make at home. Oh…and although the Golden Curry mix might be convenient for some, my mother would NEVER use that for a homemade meal. Skip all the chemicals and do it from scratch, it’s worth it.
Erren says
Wow Patti, what great feedback! I’m so glad I was able to help you recreate a well loved, family recipe! Thanks so much for letting me know!
Stacey Mitchell says
I normally cook and eat Indian curries or sometimes Thai, so I’ve never tried a Japanese curry before. This sounds delicious and easy to make too!