Quick & Easy Japanese Chicken Curry
Tender chicken simmered in a creamy flavorful curry sauce with carrots, potatoes and onions. This easy 30-minute Japanese chicken curry is made with minimal ingredients and great for families. A comforting main best paired with steamed rice.
Ingredients
- 1.25 lb chicken breast or chicken thighs, diced into 1.5-inch cubes
- 1 block mild Japanese curry mix each block is 2x2-inches wide or 114 g / 4.02 oz
- 4 cups water cold / room temperature
- 2 cups Yukon gold potatoes quartered
- 2 cups carrots chopped into 1-inch-long pieces
- 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
- In a large bowl, season diced chicken with salt, garlic and black pepper. Set aside.
- Heat vegetable oil in a large pan on medium heat. Brown seasoned chicken until golden brown on both sides, about 5-6 minutes in total. Do not cook it through yet. Remove and set aside.
- Add onions, carrots and potatoes into the pan and cook for 2 minutes.
- Break up curry block with your hands and add to the pan. Then add water and mix.
- Cover and bring to a boil on high heat.
- Then reduce to medium heat. Cover and simmer for 15 minutes or until potatoes are fork tender and sauce is thickened. Stir occasionally scraping the bottom of the pan to fully dissolve the curry.
- Mix in the chicken and simmer for another 1-2 minutes until meat is cooked through. Serve and enjoy hot with steamed rice.
Notes
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Japanese chicken curry can be frozen for up to 3 months. To store: let the curry cool down and then transfer to a freezer-safe bag squeezing out any air before sealing it. To reheat: defrost it overnight in the fridge and reheat in the microwave or in a large pan on the stove on medium heat until hot through out.
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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