Name: Japanese Chicken Curry Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: 2 large onions (1.5 lb / 670 g); 2 carrots (6.7 oz / 190 g); 3 Yukon gold potatoes (15 oz / 432 g); 1 tsp grated ginger; 2 cloves garlic; ½ apple (6 oz / 170 g); 1½ lb boneless, skinless chicken thighs; Freshly ground black pepper, to taste; 1½ Tbsp neutral oil (for cooking); 4 cups chicken stock or broth (can substitute half or all with water for lower sodium); 1 Tbsp honey; 1 Tbsp soy sauce; 1 Tbsp ketchup; 1 package Japanese curry roux (7–8 oz / 200–230 g); 8 servings cooked Japanese short-grain rice; Fukujinzuke (Japanese red pickled vegetables) – optional

If you’re craving a comforting, flavorful dish that warms your soul and fills your kitchen with irresistible aromas, this Japanese Chicken Curry Recipe is an absolute must-try. Combining tender chicken thighs, melt-in-your-mouth vegetables, and a perfectly spiced curry roux, this dish strikes a wonderful balance of sweet and savory with just a few secret ingredients like grated apple and honey. It’s not just a meal; it’s a delightful experience that invites you to savor every bite and share the joy of homemade Japanese comfort food with your loved ones.

Ingredients You’ll Need

In a white rectangular tray with a black rim, there are two layers of sliced vegetables: the front layer has bright orange carrot pieces cut into uneven triangular shapes with smooth, shiny surfaces, while behind them there are whole onions cut into large chunks with a pale white color and smooth texture. The tray is placed on a white marbled surface, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients just right is the first step to nailing this Japanese Chicken Curry Recipe. Each one plays its part, from the sweetness of the apple to the hearty potatoes, creating layers of texture, flavor, and color that make this curry so special.

2 large onions (1.5 lb, 670 g): Adds sweetness and depth as they soften and caramelize gently.
2 carrots (6.7 oz, 190 g): Cut into rolling wedges to soak up all those lovely curry flavors quickly.
3 Yukon gold potatoes (15 oz, 432 g): Hold shape beautifully, providing hearty, creamy texture.
1 tsp grated ginger: Offers a gentle warmth and slight zing that brightens the dish.
2 cloves garlic: Builds savory depth and balances the sweetness.
½ apple (6 oz, 170 g): Grated for natural sweetness and a subtle fruity undertone.
1½ lb boneless, skinless chicken thighs: Perfectly tender and juicy, the star protein of this curry.
Freshly ground black pepper: Adds a mild spice and aroma.
1½ Tbsp neutral oil: For sautéing onions and chicken without overpowering other flavors.
4 cups chicken stock/broth: Rich base that melds all the ingredients together.
1 Tbsp honey: Sweetens and rounds out the curry’s flavor profile.
1 Tbsp soy sauce: Brings umami and depth to the sauce.
1 Tbsp ketchup: Adds a tangy sweetness that balances the spice.
1 package Japanese curry roux (7–8 oz; 200–230 g): Essential for that authentic curry thickness and spice blend.
8 servings cooked Japanese short-grain rice: The perfect fluffy bed for soaking up the rich curry.
Fukujinzuke (optional): Japanese red pickled vegetables to brighten each bite with a crunchy, tangy contrast.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Japanese Chicken Curry Recipe

Step 1: Prepare Your Ingredients

Start by prepping all your fresh ingredients thoughtfully. Cut the onions into thick wedges to keep a satisfying texture, slice the carrots into rolling wedges so they soak up more flavor, and quarter your Yukon gold potatoes after soaking to remove excess starch. Grate the ginger and apple for that subtle sweetness and warmth, and mince the garlic finely for an even distribution of flavor. Finally, cut the chicken thighs diagonally into bite-sized pieces to maximize tenderness and quick cooking.

Step 2: Sauté Onions, Garlic, and Ginger

Heat the neutral oil in a large pot over medium heat to create your flavor foundation. Add the onions and sauté them without stirring too often, allowing them to develop a gorgeous golden hue that adds richness to your curry. Once tender and translucent, stir in the garlic and ginger, letting their aromas fill your kitchen and blend beautifully with the onions.

Step 3: Brown the Chicken

Toss in the chicken pieces seasoned with freshly ground black pepper and cook until the exterior loses its pink color. This seals in the juices and ensures every bite of your curry is juicy and flavorful. Be mindful to lower the heat if the onions begin browning too fast so the flavors develop evenly without burning.

Step 4: Add Stock and Seasonings

Pour in the chicken stock or broth, letting it gently combine with your other ingredients. For a lighter sodium option, feel free to substitute half the broth with water. Stir in the grated apple, honey, soy sauce, and ketchup, which together bring a complex sweetness and umami that elevate the curry to something truly special.

Step 5: Add Vegetables and Simmer

Introduce the carrots and potatoes to the pot now, ensuring the liquid just covers them to prevent a watery curry. Cover and simmer on medium-low heat, stirring occasionally. Skim any foam for a clear broth and cook until the vegetables are tender enough for a wooden skewer to pass through effortlessly. This creates the perfect tender bite without losing shape or texture.

Step 6: Incorporate the Curry Roux

Turn off the heat and gradually add the curry roux cubes, dissolving them in ladlefuls of the cooking liquid before stirring back into the pot. Return the pot to low heat, stirring frequently to avoid burning, and let the curry thicken into that familiar silky texture that defines Japanese chicken curry. Adjust consistency with water if needed, and finish with salt if you’re using homemade roux.

How to Serve Japanese Chicken Curry Recipe

The image shows a white plate with two main parts: on the right side, there is a neat mound of white rice with a fluffy texture, while the left side has a thick, brown curry sauce with visible chunks of orange carrots, yellow potatoes, and small pieces of chicken mixed in. The curry looks smooth and slightly shiny. A woman's hand holds a silver spoon scooping the curry and vegetables from the plate. The background has a white marbled texture and the scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fukujinzuke, the vibrant Japanese red pickled vegetables, add a delightful crunchy and tangy contrast that cuts through the richness of the curry beautifully. Sprinkling a little on the side of your plate or on top is a tradition that brightens each spoonful and elevates the experience.

Side Dishes

This curry pairs wonderfully with warm, steamed Japanese short-grain rice, which lovingly absorbs the sauce with each bite. If you’d like to add extra texture and freshness, a simple green salad or a side of steamed greens like bok choy can complement the dish perfectly.

Creative Ways to Present

For a stunning presentation, serve your Japanese Chicken Curry in a rustic bowl topped with a sprinkling of chopped green onions or toasted sesame seeds. For a family-style dinner, present the curry and rice separately and let everyone serve themselves to create a cozy and interactive meal vibe.

Make Ahead and Storage

Storing Leftovers

Store leftover Japanese Chicken Curry Recipe in an airtight glass container to avoid any staining or lingering odors. It stays fresh in the fridge for up to three days, making it an excellent option for quick lunches or easy dinners later in the week.

Freezing

This curry freezes well, but to keep the best texture, remove the potatoes before freezing as they can become mushy. Freeze the sauce and chicken separately in a sealed container for up to one month. Thaw in the refrigerator before reheating for optimal flavor and texture.

Reheating

When reheating, add a splash of water to loosen the thickened sauce and prevent burning. Warm gently over low heat, stirring frequently until heated through. If the sauce feels too thin, let it simmer uncovered to reduce to your preferred consistency.

FAQs

Can I use chicken breast instead of thighs in this Japanese Chicken Curry Recipe?

Absolutely! Chicken breast can be used if you prefer leaner meat, but be careful not to overcook it as it can dry out. Thighs are recommended for their juiciness and tenderness, which suit this slow-simmered curry perfectly.

What can I substitute for Japanese curry roux if I can’t find it?

If you can’t find Japanese curry roux, you can make your own using a blend of curry powder, flour, and butter, or try brands online. Keep in mind the flavor profile might vary slightly, but the homemade roux can be just as delicious with a bit of experimentation.

Is the grated apple necessary in this Japanese Chicken Curry Recipe?

The grated apple adds a subtle sweetness and fruity depth that balances the spices and savory elements, making it an essential secret ingredient. However, if unavailable, a bit of grated pear or a small amount of honey can help recreate that balance.

Can this Japanese Chicken Curry Recipe be made vegetarian?

Yes! Use vegetable broth instead of chicken stock and substitute the chicken with hearty vegetables like mushrooms, tofu, or eggplant. The curry roux and spices will still deliver the rich flavor this dish is known for.

How long does the curry keep its flavor after making?

Japanese Chicken Curry Recipe often tastes even better the next day as the flavors have more time to meld together. It stays flavorful and delicious for up to three days refrigerated, making it perfect for leftovers.

Final Thoughts

I truly hope you give this Japanese Chicken Curry Recipe a spot in your cooking repertoire. It’s more than just a delicious meal; it’s the taste of warmth, comfort, and a little bit of magic from my kitchen to yours. Enjoy the process, savor every spoonful, and don’t forget to share it with those you love!