Japanese Chicken Curry is a beloved comfort food featuring tender chicken, carrots, potatoes, and onions simmered in a rich, mildly spicy curry sauce. Served over fluffy Japanese rice, this dish is hearty, satisfying, and perfect for family dinners or meal prep. The addition of grated apple and a touch of honey gives the curry a subtle sweetness that balances the savory flavors. Try this classic recipe for a taste of Japan at home!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 medium onions, sliced
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 apple, grated (Fuji or Gala preferred)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons curry powder (Japanese style, medium heat)
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
- 1 bay leaf
- Salt and pepper, to taste
- Cooked Japanese rice, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and brown on all sides. Remove chicken and set aside.
- Add the remaining tablespoon of oil to the pot. Add onions and sauté until soft and golden, about 8 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Sprinkle in the curry powder and flour. Stir constantly for 2 minutes to toast the spices and flour.
- Gradually pour in the chicken broth, stirring to avoid lumps. Add the grated apple, carrots, potatoes, soy sauce, ketchup, Worcestershire sauce, honey, and bay leaf.
- Return the browned chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until vegetables are tender and chicken is cooked through.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If you prefer a thicker curry, simmer uncovered for a few more minutes.
- Serve hot over cooked Japanese rice.
Tips
- For extra depth, add a small square of dark chocolate or a spoonful of instant coffee in the last 5 minutes of simmering.
- Leftovers taste even better the next day!
FAQ
- Can I use chicken breast? Yes, but thighs stay juicier.
- Can I use store-bought curry roux? Absolutely—replace the curry powder and flour with 1/2 box of Japanese curry roux blocks.
Looking for Japanese curry powder? Find it on Amazon.
Try more Japanese recipes like our Japanese Chicken Curry!
