Tender chicken, potatoes, and carrots simmer in a thick, savory Japanese curry sauce. This easy Japanese chicken curry recipe is ready in just 30 minutes and made in one pan with minimal ingredients.
Jump to:
Japanese chicken curry is a popular Japanese comfort dish featuring meat and vegetables simmered in a thick curry sauce, commonly served over steamed rice. Unlike many other curries, Japanese curry has a mild, savory-sweet flavor and gets its signature thick consistency from Japanese curry roux blocks.
It's one of my favorite Japanese dishes, especially when I want something warm and comforting without spending much time in the kitchen.
I found that browning the chicken first, then adding it back near the end of cooking, gives it more flavor without overcooking it while the potatoes and carrots become tender.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Breast: Boneless skinless chicken thighs also work and will be slightly juicier.
- Japanese Curry Roux Block: This gives the curry its signature savory-sweet flavor and thick consistency. I use S&B Golden Curry, but other Japanese curry roux blocks work too. Choose mild, hot, or extra hot depending on your preferred spice level. You can find these at Asian grocery stores.
- Yukon Gold Potatoes: Cut into quarters so they hold their shape well during simmering. Yellow-fleshed potatoes also work. Avoid white potatoes, as they can break apart during simmering.
- Carrots: Cut them into 1-inch-thick rounds so they become tender without getting too soft.
- Onion: Cut into quarters. White or yellow onion both work.
- Salt
- Garlic Powder
- Black Pepper
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
- Water: Use room-temperature water.
Expert Tips
- Cut vegetables into large pieces: This helps them hold their shape during the 15-minute simmer.
- Cut chicken into 1 1⁄2-inch cubes: Keeping them even helps the chicken cook at the same rate.
- Don't cook chicken through initially: Brown the outside only, since it finishes cooking in the curry.
Instructions
Below are step-by-step instructions on how to make Japanese chicken curry:
- Dice and season the chicken: Dice the chicken into 1 1⁄2-inch cubes and transfer to a large mixing bowl. Season with salt, garlic powder, and black pepper. Set aside.
- Brown the chicken: Heat the vegetable oil in a large pan over medium heat. Brown the chicken on both sides for 5-6 minutes total. Do not cook it through, as it will finish cooking in the curry. Remove and set aside.
- Cook the vegetables: Add the chopped onions, carrots, and potatoes to the pan and cook for 2 minutes.
- Add the curry roux: Break the curry roux into smaller pieces and add it to the pan with the water. Stir to combine.
- Simmer the curry: Cover and bring to a boil over high heat. Reduce to medium heat, cover, and gently simmer for 15 minutes, or until the potatoes are fork-tender and the sauce has thickened. Stir occasionally and scrape the bottom of the pan to help the curry roux fully dissolve.
- Finish with the chicken: Add the chicken back to the pan and simmer for another 1-2 minutes, until cooked through to an internal temperature of 165°F. Serve hot with steamed rice.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator. The potatoes may soften slightly after freezing.
- Reheating: Microwave for 2-3 minutes until hot, or reheat in a pan over medium heat, stirring occasionally, until heated through.
Pairing Suggestions
Serve this simple Japanese chicken curry with:
- Steamed white rice: Soaks up the thick curry sauce.
- Steamed broccoli: Adds a fresh vegetable side.
- Shrimp tempura: Adds a crispy contrast.
FAQ
Can I use curry powder instead of Japanese curry roux?
I don't recommend it. Japanese curry roux contains seasonings and thickeners that give the curry its signature flavor and thick consistency, so curry powder isn't a 1:1 substitute.
More Like This
📖 Recipe
Easy 30-Minute Japanese Chicken Curry
Tender chicken, potatoes, and carrots simmer in a thick, savory Japanese curry sauce. This easy Japanese chicken curry recipe is ready in just 30 minutes and made in one pan with minimal ingredients.
Ingredients
- 1.25 lb chicken breast
- 3.88 oz Japanese curry roux block mild
- 4 cups water room temperature
- 2 cups Yukon gold potatoes quartered
- 2 cups carrots cut into 1-inch-thick rounds
- ½ cup onion quartered
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1.5 tablespoon vegetable oil or any neutral oil
Instructions
- Dice the chicken into 1 1⁄2-inch cubes and transfer to a large mixing bowl. Season with salt, garlic powder, and black pepper. Set aside.
- Heat the vegetable oil in a large pan over medium heat. Brown the chicken on both sides for 5-6 minutes total. Do not cook it through, as it will finish cooking in the curry. Remove and set aside.
- Add the chopped onions, carrots, and potatoes to the pan and cook for 2 minutes.
- Break the curry roux into smaller pieces and add it to the pan with the water. Stir to combine.
- Cover and bring to a boil over high heat. Reduce to medium heat, cover, and gently simmer for 15 minutes, or until the potatoes are fork-tender and the sauce has thickened. Stir occasionally and scrape the bottom of the pan to help the curry roux fully dissolve.
- Add the chicken back to the pan and simmer for another 1-2 minutes, until cooked through to an internal temperature of 165°F. Serve hot with steamed rice.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 323kcal | Carbohydrates: 32g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 521mg | Potassium: 1273mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15381IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 2mg
Melissa
My 12 year old son found this recipe and wanted to try it. Great starter recipe for his age. We loved the dish. We topped with crushed red pepper flakes. Yum!
Christie Lai
Amazing! Happy to read this, Melissa. Thank you so much for making my recipe and glad you both loved the dish 🙂