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
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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
Natalie says
This was a great recipe, thank you so much for sharing. The curry turned out great.
Erren Hart says
You’re very welcome! I’m glad to hear that you enjoyed the Japanese curry recipe and that it turned out great. It’s always satisfying to hear that a recipe was successful and enjoyed. Thank you for taking the time to leave a comment and share your positive experience. Happy cooking!
Rachna says
Can I add ginger to the recipe? Would that ruin it?
Erren Hart says
Sure!
Ashni says
Made this recipe last night, it was so simple and so flavorful. Thank you for making this without the unnecessary addition of sodium from those golden curry blocks.
Erren's Kitchen says
I’m so glad you enjoyed it Ashni 🙂
Matthew Perretti says
My family thinks this was the best curry we’ve had yet! An absolutely AMAZING dish!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Silas shepherd says
This is my first time making curry and I’m 9 but I know what I’m doing so excited!!!
Erren's Kitchen says
Best of luck Silas!
Joy says
I love this sauce so much that I make it on it’s own and freeze it. It has so many uses! Thanks so much for the great recipe!
Erren Hart says
Yay! Love to hear that 🙂
Tammy says
This sauce is so good, I could eat it by it’s self!!! Just divine!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Bobbi says
This was FABULOUS!! I always order this dish at my favorite restaurant — I made this for dinner tonight and it was just as good, if not better!
Erren's Kitchen says
Thank you so much, I’m so glad you liked it 🙂
Susan says
Wonderful combination of spices! So yummy!
Erren Hart says
Happy to hear you enjoyed it, Susan!