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–+ servings

Quick and Easy Japanese Curry with Chicken

Savory and comforting Japanese curry perfect for busy weeknights. Chicken, potatoes, and carrots in a rich curry sauce—a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course
Cuisine: Japanese
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

Curry
  • 2 tablespoons vegetable oil, such as canola or grapeseed
  • 1/2 inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 stalk celery, diced optional, see notes
  • 1.5 pounds boneless skinless chicken breast, cut into 1-inch chunks chicken thighs also work
  • 3.5 cups water
  • 2 large carrots, peeled and sliced into 1/4-inch rounds
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes any potato works, but Yukon Gold hold shape best
  • 1 teaspoon soy sauce, low-sodium if preferred optional, see notes
  • 6 blocks golden curry roux, such as S&B
For Serving
  • 4 cups cooked short-grain white rice, hot use about 2 cups uncooked rice to yield 4 cups cooked

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced ginger and garlic and stir for about 1 minute until fragrant.
  2. Add the chopped onion and diced celery. Cook, stirring occasionally, for about 3 minutes until the onion becomes translucent.
  3. Add the chicken pieces and cook for 2–3 minutes, stirring, until the outside is no longer pink but the centers remain raw.
  4. Pour in the water, then add the carrot rounds, potato cubes, and soy sauce. Increase heat to high and bring to a boil. As it comes to a boil, skim off any foam or impurities that rise to the surface. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
  5. Add the curry roux blocks one at a time, stirring well after each addition until completely dissolved. Continue until all 6 blocks are incorporated.
  6. Simmer uncovered for 5 minutes, stirring occasionally to prevent sticking, until the curry thickens to your liking. Serve ladled over hot steamed rice.

Nutrition

Calories: 470kcalCarbohydrates: 31gProtein: 40gFat: 19gSaturated Fat: 8gCholesterol: 110mgSodium: 1125mgFiber: 3gSugar: 5g

Notes

For a richer flavor, substitute half the water with chicken stock. - Chicken thighs stay juicier than breasts; use 1.5 pounds thighs cut into chunks. - Optional additions: a grated apple adds sweetness, and 1 teaspoon dark cocoa powder adds depth. - To make it vegetarian, replace chicken with firm tofu and use vegetable broth. - This curry keeps well in the fridge for up to 3 days; reheat gently on the stove with a splash of water. - Curry roux blocks are available in mild, medium, and hot; choose your spice level. - Serve with pickled ginger or a side of fukujinzuke (Japanese pickles) for authenticity.

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