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A little adventure for your everyday table

Japan · Homemade, your way

Japanese Chicken Curry

Make Japanese chicken curry with potatoes, carrots, onion, and convenient curry roux blocks. This mild, thick stew is a comforting weeknight rice dinner.

Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Servings: 4

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Japanese chicken curry served with rice and a fried egg; a serving suggestion. — Photo: Ceeseven · Source · CC BY-SA 4.0. Japanese chicken curry served with rice and a fried egg; a serving suggestion.

Japanese curry is typically thicker and milder than many other curry styles. Packaged Japanese curry roux blocks provide the seasoning and thickener here, keeping the preparation approachable. Onion, carrot, and potato create a familiar home-style base around tender chicken pieces. Choose a mild roux if cooking for children, and check the package for allergens. Add the roux after the vegetables soften so the sauce does not thicken too early and catch on the pan.

Let’s make it

Japanese Chicken Curry

Serves 4 · Prep 15 min · Cook 40 min · Total 55 min

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cubed
1 tablespoon neutral oil
1 large yellow onion, sliced
2 medium carrots, peeled and cut into small chunks
1 large Yukon Gold potato, cut into 3/4-inch (2 cm) cubes
3 cups water
3 ounces Japanese curry roux blocks, mild
1/2 cup frozen peas

Step-by-step instructions

Heat oil in a wide saucepan over medium heat. Cook onion for 6 minutes, stirring until softened and lightly golden.
Add chicken and cook for 6 minutes, turning the pieces. Add carrots, potato, and measured water and bring to a simmer.
Cover partially and simmer for 20 to 23 minutes, until vegetables are tender and chicken reaches 165°F (74°C).
Turn off the heat. Chop roux blocks and stir them into the hot liquid until fully dissolved, scraping the pan's corners.
Add peas and return to low heat. Simmer for 5 minutes, stirring frequently, until the sauce thickens and the peas are hot.

A few kitchen notes

Cut potato pieces evenly for consistent tenderness.
Use a gentle simmer after adding roux to prevent sticking.

Ingredient substitutions

Replace thighs with chicken breast cubes; check early and cook to 165°F (74°C).

Storage & reheating

Refrigerate within 2 hours for 4 days. Freeze for 2 months; thaw refrigerated and reheat to 165°F (74°C), stirring frequently.

What to serve with it

Serve with short-grain rice and cucumber slices.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Japanese Chicken Curry ahead?

Refrigerate within 2 hours for 4 days. Freeze for 2 months; thaw refrigerated and reheat to 165°F (74°C), stirring frequently.

What if I can’t find an ingredient?

Replace thighs with chicken breast cubes; check early and cook to 165°F (74°C).