Japanese Chicken Curry

Leave a Comment

  • Course: Main Course
  • Cuisine: Japanese
  • Keyword: curry roux, japanese curry
  • Servings: 6
  • 2 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 potatoes
  • ½ Tbsp ginger
  • 2 cloves garlic
  • 1½ Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 QT water (1 QT = 4 cups or 1000 ml) (or chicken stock)
  • 1 apple (I used Fuji apple)
  • 1 Tbsp honey
  • 2 tsp salt (kosher or sea salt; use half if using table salt)
  • 1 box Japanese curry roux (1 box = 7 oz or 200 g) (See Notes for homemade recipe)
  • 1½ Tbsp soy sauce
  • 1 Tbsp ketchup


  • soft/hard-boiled egg
  • Fukujinzuke (red pickled daikon)



  • Gather all the ingredients. Simple Chicken Curry Ingredients Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
  • Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.
  • Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and sauté the onions until they become translucent.
  • Add the ginger and garlic.
  • Add the chicken and cook until the chicken changes color.
  • Add the carrot and mix.
  • Add the chicken broth (or water).
  • Bring the stock to boil and skim the scrum and fat from the surface of the stock.
  • Peel the apple and coarsely grate it.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
  • When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17
  • If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux paste back into the stock in the large pot and stir to combine.
  • Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
  • Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.