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–+ servings

Japanese Curry with Rice Recipe

Discover the comforting depth of Japanese curry with tender chicken, rich spices, and a hint of sweetness from grated apple, creating a flavorful meal that’s perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken thighs (alternative cuts can be used; see Notes for ideas)
  • 2 large onions 1.5 lb, 670 g
  • 3 Yukon gold potatoes 15 oz, 432 g
  • 2 carrots 6.7 oz, 190 g
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • ½ apple 6 oz, 170 g, grated for sweetness
  • Freshly ground black pepper to season
For the Curry Sauce
  • 1½ Tbsp neutral oil for sautéing
  • 4 cups chicken broth or stock for a milder taste, you may use water or a mix of half stock and half water
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp ketchup
  • 1 package Japanese curry roux 7–8 oz or 200–230 g, or homemade Japanese curry roux if preferred

Method
 

  1. Begin by prepping your ingredients. Cut the chicken thighs into bite-sized pieces and season lightly with freshly ground black pepper. Set aside while you prepare the vegetables.
  2. Slice the onions thinly and cut the carrots into round slices, or half-moons if they're larger. Dice the potatoes into small chunks to help them cook evenly. Grate the ginger and apple, and mince the garlic.
  3. In a large pot, heat the neutral oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and soft. This step will help build the curry’s sweetness.
  4. Add the garlic and ginger to the pot, stirring briefly until aromatic, then add the seasoned chicken. Cook until the chicken is no longer pink on the outside.
  5. Pour in the chicken stock or water, then add the carrots and potatoes. Bring the mixture to a simmer, skimming any foam that rises to the surface.
  6. Stir in the honey, soy sauce, and ketchup. Cover and let the curry simmer on low to medium heat for 20-30 minutes, or until the vegetables are tender and the flavors are well developed.
  7. Break the curry roux into smaller pieces and add to the pot, stirring gently until it melts and combines with the liquid to thicken the sauce. Adjust the seasoning to taste if necessary.
  8. Once the curry reaches your preferred consistency, remove from heat. Serve hot over steamed rice, garnishing with additional black pepper or chopped green onions if desired. Enjoy your comforting, richly flavored Japanese curry!

Notes

Substitutions: You can replace the chicken with beef, shrimp, seafood, tofu, mushrooms, or various vegetables. For tofu, mushrooms, and quicker-cooking vegetables, extended simmering isn’t needed—except for dense root vegetables like carrots and potatoes. Sauté mushrooms and softer vegetables (such as squash, zucchini, or eggplant) and simmer them for about 5 minutes or until tender. If using tofu, simply heat it through since it’s already fully cooked; drain tofu for 15 minutes beforehand for better texture, then add it after incorporating the curry roux and warm for the final 5–10 minutes.

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