This Japanese Curry Recipe is thick and comforting, with tender chicken, carrots, and potatoes. It’s a curry known for its unique blend of sweet and savory notes from a few secret ingredients.
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Change up your curry game
Here in the U.S., Thai curries (Massaman Curry) and Indian curries (Chicken Tikka Masala) are the most well-known. This Japanese curry recipe (also known as curry rice or kare raisu) is something different!
- One of my favorite parts of Japanese cuisine is its masterful blend of sweet, savory, and tangy flavors. Japanese curry is no exception, which has apple for sweetness, mushroom broth for umami, and tomato paste for acidity.
- In Japan, Japanese curry is so popular, you can purchase curry roux in a box, but this curry features an easy homemade curry roux that’s more accessible for American cooks.
- Japanese curry is thick, like a rich gravy or stew (Thai curries by comparison are thinner). Between the protein-rich chicken, veggies, and rice for serving, this is a meal that’s incredibly satisfying.
My Best Tips for a Delicious Curry
- Cut the Potatoes Bigger. Cut the potatoes large so that they finish cooking in the same amount of time as the carrots, which are firmer.
- Brown the Flour. If you rush through the roux for this Japanese curry recipe, you’ll end up with a raw flour taste in the gravy. You want it to darken before you move onto the next step.
- Use Chicken Thighs. Due to their rich flavor, juiciness, and ability to withstand longer cooking times, I think chicken thighs are the best choice for this recipe. I have not tested the recipe with chicken breasts, and I’m afraid they would end up overcooked. That said, if you don’t mind the chicken a little dry, proceed.
- Swap in Ketchup If You’d Like. If you’d prefer to use ketchup in this recipe, you can swap it for the tomato paste and honey combo. Omit the tomato paste and add 1 tablespoon of ketchup and 1 tablespoon of honey.
How to Make Japanese Curry
Cook the Chicken and Aromatics. Sear the chicken in oil with salt and pepper. Remove it to a plate. Sauté the onion with the garlic and ginger.
Simmer. Add the vegetables, grated apple, broth, soy sauce, and chicken. Bring to a boil, then let simmer. Stir the spices together in a bowl.
Start the Curry Roux. Heat oil in a saucepan, then stir in the flour.
Add the Spices. Stir them in.
Finish the Roux. Remove the pot from the heat, and stir in the tomato paste and honey. Add the mixture to the curry.
Thicken and Serve. Stir the curry, then let it simmer and thicken. Add the peas. Serve and ENJOY!
What to Serve with This Japanese Curry Recipe
- Grains. In addition to serving Japanese curry with traditional white rice, you can ladle it over a bowl of Instant Pot Brown Rice or even quinoa for extra protein.
- Salad. Asian Cabbage Salad and Asian Cucumber Salad would both pair well with this dish.
- Fried Rice. Cauliflower Fried Rice or Egg Fried Rice are delish with this Japanese curry recipe too.
- Naan. It might not be traditional, but Homemade Naan would be fabulous here. Fusion cuisine!
Japanese Curry Recipe
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 6 (about 10 cups curry)
My version of Japanese curry is made with ingredients easily accessible to American cooks. It's deeply savory, slightly sweet and so delish!
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Ingredients
- Prepared brown rice for serving, see Instant Pot Brown Rice
- 2 tablespoons canola oil or grapeseed oil divided
- 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 large yellow onion cut into 1-inch thick chunks
- 1 teaspoon grated fresh ginger
- 4 cloves garlic minced (about 4 teaspoons)
- 4 medium carrots peeled and cut diagonally into 1/2-inch slices
- 4 Yukon gold potatoes peeled and cut into 2-inch chunks
- 1 Fuji apple washed and grated (peeling is optional; about 1 cup once grated)
- 4 cups mushroom broth*
- 1 tablespoon low-sodium soy sauce
- 1 cup frozen peas
For the Curry Roux:
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ⅛ teaspoon ground nutmeg
- 2 tablespoons canola oil or grapeseed oil
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 tablespoons honey
Instructions
- In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it’s mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.
- To the now empty pot, add 1 tablespoon oil and the onion. Sauté stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
- Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.
- Meanwhile, make the curry roux: In a small bowl stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.
- In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.
- Stir in the spices and continue cooking and stirring for 1 minute more.
- Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.
- Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.
- Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.
Video
Notes
- * I used the Pacific Foods brand of mushroom broth.
- For a spicy or slightly spicy curry, add 1/4 to 1/2 teaspoon cayenne powder to your spice mixture.
- See JustOneCookbook.com for an authentic Japanese curry recipe using packaged curry roux cubes.
- TO STORE: Refrigerate curry in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 (of 6)Calories: 447kcalCarbohydrates: 47gProtein: 30gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgPotassium: 1243mgFiber: 7gSugar: 17gVitamin A: 7110IUVitamin C: 39mgCalcium: 122mgIron: 4mg
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This sounds wonderful! If using dashi, when would you use it andwhat is the amount used?
Hi Karo! I explained this some in the blog post. I used mushroom broth instead of the dashi.
What broth could I substitute for the mushroom broth? Veg or chicken?
Hi Nicole, you can use any broth, it just might change the flavor some.