Japanese Chicken Curry
Get ready to fall in love with Japanese Chicken Curry—it’s comfort food at its best! Tender chunks of chicken and vegetables smothered in a rich, flavorful curry sauce. This dish is a crowd-pleaser that adapts to your cravings, whether you prefer it mild or spicy, with chicken or even beef. It’s so versatile and easy to customize, making it a go-to recipe for busy weeknights or weekend meal prep.

What makes it even better? Japanese curry tastes even more delicious the next day, so it’s perfect for leftovers. Whether serving it with steamed rice, crispy chicken katsu, or even yaki udon noodles, every bite is flavorful. If you want to elevate your dinner game, this homemade Japanese curry is the recipe you’ll keep coming back to.
What is Japanese Curry?
Let’s talk comfort food… Japanese-style!
Japanese curry is a rich, flavorful, and slightly sweet dish that warms your heart with every bite. Unlike Indian or Thai curries, Japanese curry has a mild, savory taste that’s perfect for the whole family. The sauce is thick and luscious, clinging to every piece of tender chicken and chunky veggies like potatoes, carrots, and onions. It’s the ultimate one-pot wonder that’ll make your kitchen smell like heaven! If you’re looking for a mild curry recipe or classic Japanese comfort food, this dish is for you.
Japanese Curry Roux – Which is Best?
Here’s a little secret… Japanese curry is super easy to make thanks to curry roux! These little blocks of concentrated flavor save you time and effort while delivering that authentic taste. But which brand should you grab at the store? Let’s break it down:
- Golden Curry: This is the classic! It’s got a bold, traditional curry flavor that comes in 3 different spice levels (mild, medium hot, and hot). Perfect if you’re new to Japanese curry. It’s also my favorite because it’s available in most grocery stores, making it super convenient.
- Vermont Curry: Sounds like it came from New England, but it’s pure Japanese magic. With a hint of apple and honey, this one’s on the sweeter side—great for kids!
- Java Curry: Need a bit more heat? Java Curry brings a spicy kick while still being rich and smooth. Ideal if you love a little zing!
Ingredients for Japanese Curry
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Chicken Thighs: These are the go-to protein for Japanese curry because they stay juicy and tender even after simmering. Unlike chicken breasts, thighs don’t dry out, giving you that melt-in-your-mouth texture. Trim excess fat if you prefer, but leaving a little on enhances the flavor.
- Japanese Curry Roux: This is the magic ingredient! Pre-packaged curry roux blocks, like Golden Curry, add depth and richness without needing a ton of spices. They’re convenient and ensure your curry tastes authentic.
- Chicken Broth: Using chicken broth instead of water enhances the savory base of the curry. It’s like a flavor booster that takes the sauce to the next level. Opt for low-sodium broth so you can control the saltiness.
- Garlic and Onion: This dynamic duo forms the foundation of flavor for the curry. Sautéing them together releases their natural sweetness and creates an aromatic base.
- Honey: A touch of honey balances the savory and spicy elements of the curry. It adds a subtle sweetness that enhances the overall flavor profile without overpowering it.
- Soy Sauce: Just a splash of soy sauce adds umami and rounds out the flavors. It gives the curry a savory, complex taste.
- Veggies (Carrots and Potatoes): These hearty staples bring both texture and substance to the dish, absorbing the rich curry flavors beautifully. For even cooking, cut them into uniform pieces. Other great vegetables to include are peas, corn, zucchini, mushrooms, butternut squash, eggplant, cauliflower, sweet potatoes, or bell peppers.
How to Make Japanese Curry
- Sauté the Chicken: Heat a large pot or skillet over medium heat. Add a drizzle of oil and sauté the cubed chicken thighs for 1-2 minutes, on each side, until they start to brown.
- Cook Aromatics: Add the sliced onion and minced garlic to the pot. Stir and cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
- Add Vegetables and Simmer: Add the carrots, apple, chicken broth (or water), soy sauce, and honey to the pot. Stir well, then bring the mixture to a gentle boil. Lower the heat to a simmer, cover, and cook for 5 minutes. Uncover and add the potatoes, stirring to combine. Re-cover and continue simmering for an additional 12-14 minutes, stirring occasionally, until the vegetables are fork-tender.
- Skim the Fat: Use a spoon to skim off any fat or impurities that rise to the surface during cooking.
- Mix in the Curry Roux: Break the curry roux cubes into smaller pieces and add them to the pot. Stir until completely dissolved and the curry has thickened to your desired consistency.
- Serve: Once the curry is thick and the vegetables are tender, remove from heat. Serve hot over steamed rice.
What to Serve It With
Fluffy, warm steamed rice is the traditional choice, as it soaks up the curry sauce beautifully, making every bite extra delicious. For a tangy crunch, pair your curry with Japanese pickles like fukujinzuke (sweet-sour pickled veggies) or rakkyo (pickled shallots), which cut through the richness perfectly. A soft-boiled egg with a creamy, golden yolk spilling into the curry is another fantastic addition. Want to go all out? Serve your curry with crispy, golden pork or chicken katsu on top for a next-level meal.
Storage and Reheating
Got leftovers? Japanese curry tastes even better the next day. Here’s how to store and reheat it:
- Storage: Let the curry cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating: For the fridge version, heat it in a saucepan over low-medium heat, stirring often. Add a splash of water if it’s too thick. For frozen curry, thaw it overnight in the fridge before reheating.
And there you have it! A comforting dish that’s easy to make, store, and enjoy. So grab your favorite curry roux and make some Japanese chicken curry tonight!
RECIPE
Japanese Chicken Curry
Ingredients
- 1 pound chicken thighs cubed
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 2 medium carrots peeled and cut into chunks
- ½ apple peeled and cubed
- 2 medium potatoes peeled and cubed
- 4 cups chicken broth or water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 (3.2 oz) box Japanese curry sauce mix
Instructions
- Sauté the Chicken: Heat a large pot or skillet over medium heat. Add a drizzle of oil and sauté the cubed chicken thighs for 1-2 minutes, on each side, until they start to brown.
- Cook Aromatics: Add the sliced onion and minced garlic to the pot. Stir and cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
- Add Vegetables and Simmer: Add the carrots, apple, chicken broth (or water), soy sauce, and honey to the pot. Stir well, then bring the mixture to a gentle boil. Lower the heat to a simmer, cover, and cook for 5 minutes. Uncover and add the potatoes, stirring to combine. Re-cover and continue simmering for an additional 12-14 minutes, stirring occasionally, until the vegetables are fork-tender.
- Skim the Fat: Use a spoon to skim off any fat or impurities that rise to the surface during cooking.
- Mix in the Curry Roux: Break the curry roux cubes into smaller pieces and add them to the pot. Stir until completely dissolved and the curry has thickened to your desired consistency.
- Serve: Once the curry is thick and the vegetables are tender, remove from heat. Serve hot over steamed rice.