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.
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Let’s Make Japanese Curry
- 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
- 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.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
This recipe was originally published in 2015, but was updated with new photos and tips in 2021