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.
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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