Japanese Chicken Curry

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This Japanese Chicken Curry is what I’d call the cozy hug of weeknight dinners. It’s hearty, gently spiced, and full of soft chicken, chunky potatoes, and sweet carrots in a thick, flavorful curry sauce. The kind of meal you start craving the moment the weather turns even slightly chilly — or honestly, even when it doesn’t.

What Makes Japanese Curry So Special?

If you’ve never had Japanese curry before, don’t go in expecting something like Indian or Thai curries. This one’s more like a rich, savory stew with just a hint of sweetness and a silky texture. I always describe it to friends as “comfort in a bowl.”

Back when I was in college and learning how to cook on a budget, Japanese curry was my cheat meal — one box of curry roux, a few vegetables, and some chicken made enough for two days (or three, if I wasn’t too greedy). And the best part? It actually tastes better the next day.

What’s in the Sauce? Let’s Talk Curry Roux

Here’s the secret: most Japanese home cooks don’t make their curry from scratch every time. They use curry roux — those solid blocks that melt into the broth and magically turn it into thick, fragrant curry.

You’ll find these boxes from brands like Golden Curry, Vermont Curry, or Java Curry in Asian grocery stores. Most of them come in three spice levels: mild, medium, or hot. Just a heads-up: even the “hot” version is quite mellow compared to Indian-style heat.

That said, boxed roux can be a bit salty. So if you’re sensitive to that, try using half water and half chicken broth — or even make your own roux from scratch (more on that below!).

Making Homemade Curry Roux

I didn’t always make curry roux from scratch, but once I tried it, I got hooked. It’s just butter, flour, and a few pantry spices — nothing fancy, but the flavor feels more real and warm.

When I have a quiet Sunday, I’ll make a batch and stash it in the fridge. It’s a life-saver on busy weekdays. And the bonus? You can tweak the heat, the thickness, and the flavor just the way you like it.

My Family’s “Secret” Curry Add-Ins

Growing up, my mom always had a little trick up her sleeve when she made curry. She’d sneak in a bit of grated apple, a spoonful of honey, or a splash of soy sauce. She called them her “magic touches.”

Now, I do the same — not all at once, of course. But adding one or two of these extras really rounds out the flavor. Here are some ideas to experiment with:

• Sweet notes: honey, ketchup, grated apple, or mashed banana.
• Tangy kick: a squeeze of lemon or a spoonful of yogurt.
• Depth: dark chocolate, instant coffee, a knob of butter, or a splash of red wine.
• Fragrance: whole cumin, bay leaf, or curry leaves added early.

You don’t need much — start with just a teaspoon or two, stir it into the broth before adding the roux, and let it simmer.

How I Prep My Ingredients (and Why It Matters)

This dish isn’t fussy, but how you cut the vegetables and meat really changes the texture. Here’s how I do it:

• Chicken: I use boneless thighs and cut them using a slanted slicing method (kind of like butterfly cuts) to give more surface area. This helps the chicken cook evenly and soak up more flavor.
• Carrots: I cut them on the diagonal, rotating them with each slice. This Japanese rangiri style gives more surface to absorb the sauce.
• Potatoes: Yukon golds are perfect — they hold their shape without falling apart.
• Onions: I go with thick wedges and let them get golden. If I have extra time, I caramelize them a bit more for added sweetness.

Tips That Make a Big Difference

Here’s what I’ve learned after making Japanese curry more times than I can count:

1. Brown the Onions Well

Don’t rush this step. Let them get nice and soft and golden. It sets the base flavor.

2. Use Just Enough Liquid

Pour in enough broth to barely cover the ingredients. It shouldn’t look like a soup. The curry will thicken up as everything cooks.

3. Add Your Special Touches Early

If you’re using honey, apple, or any other “secret” ingredient, add it along with the broth. That way, it blends in better.

4. Skim the Broth

When simmering the curry, foam and impurities float to the top. Skim them off — it keeps the sauce clean-tasting.

5. Dissolve the Curry Roux Slowly

I always add two cubes at a time to a ladle filled with hot broth, break them up with a spoon, then stir into the pot. That way, you don’t get surprise chunks of roux later.

6. Stir Often After Adding Roux

Once that curry thickens, it can stick and burn at the bottom if you’re not careful. Keep the heat low and stir every minute or two.

Storing Leftovers and Making Ahead

If you’ve never had day-two Japanese curry, you’re missing out. Something magical happens overnight — the flavors deepen, the sauce gets richer. I always make a big pot just so I can enjoy it again the next day.

That said, if you’re planning to freeze it, take the potatoes out. They turn weird and grainy after freezing.

• Fridge: Lasts 3–4 days.
• Freezer: Up to 1 month, minus the potatoes.

Instant Pot Option

If you’re using an Instant Pot, you can easily cut the simmering time. Pressure cook the meat and veggies first (about 8 minutes on high), then stir in the curry roux at the end on sauté mode.

It’s my go-to on weeknights when I’m juggling dinner and emails at the same time.

What to Serve with Japanese Chicken Curry

This curry goes perfectly with a mound of hot, sticky Japanese short-grain rice. I usually serve it with fukujinzuke — those sweet-and-salty Japanese pickles that cut through the richness. If I don’t have those, I’ll slice up some crisp cucumbers and sprinkle a little salt on them.

A cold barley tea on the side? Perfect.

Final Thoughts

This isn’t just another curry recipe — it’s something that’s become a part of my home cooking rotation. It’s warm, forgiving, and adaptable. And once you’ve made it a few times, you’ll start tweaking it just the way you like.

Try it this weekend. Your kitchen will smell amazing, and I bet the leftovers won’t last long.

Try other Japanese recipes:

• Udon Noodles with Garlic and Sesame
• Mitarashi Dango
• Tamagoyaki (Japanese Rolled Omelet)