Quick Japanese Curry Recipe

This Japanese curry recipe is a comforting, family-friendly meal that’s both easy to make and full of flavor. It features tender chicken, carrots, and potatoes cooked in a rich, savory sauce. Unlike Indian curries, Japanese curry is sweet and thick, made with a roux. It’s perfect for busy nights since it cooks in about 30 minutes.

To make this dish, you’ll need just a few ingredients, and you can customize it to fit your preferences. For a vegetarian version, try using crumbed eggplant or tofu instead of chicken. You can also add any leftover vegetables you have, like snow peas or Asian greens. The curry pairs beautifully with white rice but is also great with brown rice or quinoa.

This recipe is quick and simple, and the combination of soy sauce, ketchup, garlic, and ginger makes it extra tasty. For added flavor, you might add Worcestershire sauce or grated apples for a hint of sweetness.

What Is Japanese Curry Recipe?

Japanese curry recipe is a comforting, flavorful dish that’s simple yet satisfying. Unlike Indian curries, Japanese curry is milder and sweeter, focusing on a smooth, thick sauce made with spices like turmeric and cumin. It usually includes meat (like chicken or pork) and vegetables (such as onions, carrots, and potatoes) cooked together in a rich, velvety sauce.

To make it at home, start by browning your meat, then add chopped vegetables. Pour in water and curry roux—pre-made curry blocks you can find at Asian grocery stores. Let it simmer until everything is tender and the sauce has thickened. Serve over fluffy white rice for a perfect meal.

You can find curry blocks at Asian markets or some American stores in the Asian section. They come in different flavors and spice levels, so you can choose based on your preference. Try this Golden Curry recipe to create a classic Japanese Curry that’s rich, savory, and incredibly satisfying.

How To Make Velvet Chicken With Baking Soda.

To make your chicken extra tender for Japanese curry, try using baking soda. Start by cutting your chicken into bite-sized pieces. Mix it with a teaspoon of baking soda and let it sit for 15-30 minutes. This helps break down the proteins and keeps the chicken moist while cooking. Rinse the chicken well to get rid of any bitterness before cooking.

Once the chicken is ready, stir-fry it until just cooked, then add it to your Japanese curry with spices and veggies.

Key Tips – Japanese Chicken Curry

Use Fresh Peas, And Don’t Overcook Them.

Fresh peas can really boost your Japanese chicken curry! They add a nice crunch and bright color that frozen or canned peas can’t match. To keep them crisp, add them near the end of cooking. This way, they stay firm and give a sweet pop of flavor.

Stock Up On Curry Base.

A great tip for making Japanese chicken curry is to keep the curry base on hand. Curry roux in boxes has a long shelf life and is super versatile. Buying in bulk or on sale is a smart move, saving money and always having it ready for quick dinners. 

Curry roux comes in different flavors and heat levels, so you can adjust the taste to your liking. With this base ready, you can turn simple chicken and veggies into a cozy, delicious meal.

Dissolve The Curry Base Before Using.

When making Japanese chicken curry, make sure the curry base dissolves completely for a smooth sauce. If you add it directly, you might get lumps, especially with a short simmer. To avoid this, warm the curry base with a splash of water in the microwave first. This step helps blend the flavors and avoids lumps.

Pre-dissolving also lets you control the seasoning and texture better. You can taste and adjust the richness or heat before mixing it with the rest of your ingredients.

Use Baby Carrots For Super Fast Prep.

Using baby carrots in your Japanese chicken curry makes cooking faster and adds a nice touch of color and sweetness. Just slice them in half so they cook evenly and soak up the curry flavors better than bigger chunks.

Baby carrots are also a healthy choice, packed with vitamins and antioxidants. They make your curry prep easier and add extra nutrition.

If You Make A Double Batch, Do Not Overcrowd The Chicken.

When making Japanese Chicken Curry, avoid overcrowding the chicken in the pot. If you put too much in, the chicken will steam instead of sear, which affects the flavor. Give each piece enough space to brown properly, as this adds rich, savory depth to your curry.

If you’re making a big batch, use two pans to cook the chicken. This keeps the flavor and texture just right.

Curry Is Great To Have As Leftovers!

Japanese chicken curry tastes great as leftovers too! After your meal, let the curry cool, then put it in an airtight container. This keeps it fresh and tasty for future meals.

When reheating, you can use the microwave for quickness or the stovetop for better flavor. If the curry has thickened, just add a splash of water to get it back to its perfect, creamy texture. 

Dietary Restrictions – Japanese Chicken Curry

This Dish Is Naturally Dairy-Free.

Japanese chicken curry is great for different diets and is easy to make dairy-free. It uses soy sauce and miso for flavor, and the creaminess comes from veggies like potatoes and carrots, not from dairy. 

You can also add coconut milk for a unique twist while keeping it dairy-free. If you’re avoiding gluten, use tamari instead of regular soy sauce. This way, everyone can enjoy a tasty and comforting meal!

Make It Vegan:

Making Japanese chicken curry vegan is easy and delicious. Swap chicken for marinated tofu. Press the tofu to remove water, cut it into cubes, and cook it until crispy. Serve the crispy tofu on the side so it stays crunchy and can be dipped into the curry.

A Note On Serving Sizes

Serving sizes for Japanese chicken curry can vary based on appetite. This recipe makes about four servings, but you can adjust based on your needs. If you want heartier portions, go for 2-3 larger servings. For lighter meals or leftovers, smaller portions work great.

Ingredients

• 12-16 oz boneless, skinless chicken breast or sub chicken thigh
• ~3.5 oz Japanese curry roux base I use Golden Curry brand (1 small package or ½ a large package per batch)
• 1 large yellow or white onion diced
• 1 tablespoon freshly minced garlic
• 8 oz carrots chopped into bite-sized pieces (I use baby carrots halved longways)
• ½ cup fresh peas or sub-frozen or canned peas
• 2 tablespoon ketchup
• 2 tablespoons soy sauce
• 1 tablespoon ginger paste or freshly minced ginger
• 2 ½ cups water divided
• baking soda is optional, for tenderizing chicken
• olive oil or neutral oil, for cooking
• prepared white rice for serving

Instructions

• Slicing chicken breast into thick, bite-sized pieces is key for a tasty Japanese chicken curry. This helps the chicken cook evenly and soak up the curry flavors well. A quick seasoning with salt and pepper works fine, but if you have 15 extra minutes, tenderizing with baking soda makes the chicken extra juicy and tender.

• While your chicken tenderizes, use this time to chop veggies like carrots and potatoes. These add sweetness and go well with the curry. Feel free to try different veggies or proteins for a fun twist. Cooking is about personal touch and creativity. Once everything’s prepped, you’ll be ready to mix those flavors and make a delicious Japanese chicken curry!

• When you start making your Japanese chicken curry, let the chicken sizzle in hot oil. Spread it out flat to cook evenly and get a nice golden crust. Let it cook without stirring for a few minutes so it gets that rich, delicious flavor.

• After cooking the chicken, focus on the onions and carrots. Cook them until they’re soft and sweet, which adds depth to your curry. This step helps balance the flavors and builds the tasty base for your Japanese curry. Sautéing these veggies properly is key to getting that rich, authentic taste.

• When making Japanese curry chicken, dissolve the curry roux well. Chop the curry block into small pieces and microwave it with a bit of water. This prevents clumping and helps make a smooth, delicious sauce.

• Once the onions are nicely caramelized, add garlic and cook for a minute to boost the flavor. The smell will make your kitchen inviting! Next, add water (2 cups if you dissolved the roux, a bit more if not). Let it simmer so all the flavors blend together.

• As the mixture starts to simmer, add ketchup and soy sauce for a nice mix of sweet and savory flavors. Then, add the curry roux. Whether you’ve dissolved it or chopped it into pieces, this step is key to getting that thick, rich texture. Watching the roux melt into the simmering mix turns your pot into a flavorful masterpiece.

• Once your curry is simmering nicely, add the tender chicken, peas, and freshly grated ginger. Let it all cook together for a few more minutes so the flavors mix perfectly. If you like a lighter curry, just add a bit more water to adjust the thickness without losing any flavor.

• To make your chicken curry Japanese recipe even better, serve it with fluffy white rice, like jasmine or Japanese short-grain rice. The rice soaks up the rich curry sauce perfectly. If you want something heartier, try serving the curry over udon noodles. The noodles add a nice chewiness that goes great with the curry!

• Using a spoon for the curry and chopsticks for the rice makes eating fun and interactive. You can enjoy each bite with different textures and flavors. Whether you’re mixing curry with rice or slurping udon noodles, every mouthful becomes an adventure.

Conclusion

This Quick Japanese Chicken Curry Recipe is a delicious and simple dish that you can prepare in less than an hour. With tender chicken, colorful veggies, and a rich curry sauce, it’s perfect for everyone.

Simple ingredients and steps make it easy to recreate this comforting dish at home. Serve it over rice or with bread for dipping, and it will quickly become a favorite in your meal rotation.

FAQs