5 from 4 votes

Japanese Chicken Curry

Impress your friends and family with this simple, fragrant and flavorful Japanese Chicken Curry.

Course Main
Cuisine Japanese
Keyword Chicken, dinner, easy
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 464 kcal
Author Erren


  • 6 boneless skinless chicken thighs fat trimmed and cubed
  • 2 tablespoons vegitable oil
  • 2 onions sliced
  • 4 large garlic cloves chopped
  • 2 medium carrots sliced
  • 2 tablespoons plain flour
  • 1 tablespoon mild curry powder I used McCormick - UK Schwartz
  • 2 cups chicken stock
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 teaspoons garam masala
  • 2 large potatoes peeled and cubed
  • 1/2 cup frozen peas


  1. Heat oil in medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
  2. In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
  3. Add the flour, curry powder and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
  4. Add the browned chicken, carrots, and potatoes.
  5. 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. Add the peas and cook another minute.
  6. Serve over rice.
Nutrition Facts
Japanese Chicken Curry
Amount Per Serving
Calories 464 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 164mg 55%
Sodium 861mg 36%
Potassium 1257mg 36%
Total Carbohydrates 38g 13%
Dietary Fiber 6g 24%
Sugars 11g
Protein 42g 84%
Vitamin A 105.8%
Vitamin C 32%
Calcium 9.1%
Iron 35.6%
* Percent Daily Values are based on a 2000 calorie diet.