Name: Japanese Chicken Curry | Marion's Kitchen
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 4
Cuisine: Japanese
Ingredients: 500g (1 lb) chicken thighs, cut into bite-sized pieces; steamed rice to serve; pickled ginger to serve (optional); Roux:; 50g (1.7 oz) unsalted butter; ¼ cup plain flour (all-purpose flour); 2 tbsp curry powder (a Japanese brand preferably); 2 tsp garam masala*; Japanese curry sauce:; 2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 1 small onion, finely diced; ¼ cup soy sauce; 1 tbsp honey; 2 tsp apple cider vinegar; ¾ cup apple juice; 2 cups chicken stock; 2 peeled potatoes, cut into bite-sized pieces; 1 carrot, cut into bite-sized pieces; chilli powder to taste; sea salt to taste

Japanese Chicken Curry

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Homemade chicken curry is just so comforting – and this Japanese version is a big family favourite. I love the rich, savoury flavours. The key here is the roux – this one is made from scratch using natural ingredients, and it’s beautifully spiced and warming.

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Japanese Chicken Curry

PREP TIME

15 minutes

COOK TIME

1 hour 5 mins

SERVES

Ingredients

500g (1 lb) chicken thighs, cut into bite-sized pieces

steamed rice to serve

pickled ginger to serve (optional)

Roux:

50g (1.7 oz) unsalted butter

¼ cup plain flour (all-purpose flour)

2 tbsp curry powder (a Japanese brand preferably)

2 tsp garam masala*

Japanese curry sauce:

2 tbsp vegetable oil

2 garlic cloves, finely chopped

1 small onion, finely diced

¼ cup soy sauce

1 tbsp honey

2 tsp apple cider vinegar

¾ cup apple juice

2 cups chicken stock

2 peeled potatoes, cut into bite-sized pieces

1 carrot, cut into bite-sized pieces

chilli powder to taste

sea salt to taste

Steps

To make the roux, heat the butter in a small saucepan over medium-high heat. When the butter is starting to foam, add the flour. Cook, stirring, for 2-3 minutes or until the mixture has darkened slightly. Stir through the curry powder and garam masala. Cook for a further 2 minutes. Then transfer the mixture to a bowl and set aside for later.
To make the curry sauce, heat the oil in a large wok or saucepan over medium heat. Add the garlic and onion. Season with a pinch of salt and cook, stirring every so often, for 2-3 minutes. Then stir in the roux. Now add the chicken and mix until well coated. Then add the soy sauce, honey, vinegar, apple juice and chicken stock.
Add the potatoes and carrot. Bring the curry to a simmer. Then turn the heat to low and simmer with the lid off for 45 minutes or until the vegetables are tender and the curry sauce has thickened. Taste and season with salt and chilli powder to taste. Remove from heat and serve with steamed rice and pickled ginger if using.
Notes:

– Garam masala is an Indian spice blend perfect for homemade chicken curry. You can find it in the spice section of most supermarkets or order online.

Chicken Curries Japanese cuisine Restaurant classics Rice

Japanese Chicken Curry

Homemade chicken curry is just so comforting – and this Japanese version is a big family favourite. I love the rich, savoury flavours. The key here is the roux – this one is made from scratch using natural ingredients, and it’s beautifully spiced and warming.
PREP TIME	15 minutes
COOK TIME	1 hour 5 mins
SERVES	4

Ingredients

500g (1 lb) chicken thighs, cut into bite-sized pieces

steamed rice to serve

pickled ginger to serve (optional)

Roux:

50g (1.7 oz) unsalted butter

¼ cup plain flour (all-purpose flour)

2 tbsp curry powder (a Japanese brand preferably)

2 tsp garam masala*

Japanese curry sauce:

2 tbsp vegetable oil

2 garlic cloves, finely chopped

1 small onion, finely diced

¼ cup soy sauce

1 tbsp honey

2 tsp apple cider vinegar

¾ cup apple juice

2 cups chicken stock

2 peeled potatoes, cut into bite-sized pieces

1 carrot, cut into bite-sized pieces

chilli powder to taste

sea salt to taste

Steps

To make the roux, heat the butter in a small saucepan over medium-high heat. When the butter is starting to foam, add the flour. Cook, stirring, for 2-3 minutes or until the mixture has darkened slightly. Stir through the curry powder and garam masala. Cook for a further 2 minutes. Then transfer the mixture to a bowl and set aside for later.
To make the curry sauce, heat the oil in a large wok or saucepan over medium heat. Add the garlic and onion. Season with a pinch of salt and cook, stirring every so often, for 2-3 minutes. Then stir in the roux. Now add the chicken and mix until well coated. Then add the soy sauce, honey, vinegar, apple juice and chicken stock.
Add the potatoes and carrot. Bring the curry to a simmer. Then turn the heat to low and simmer with the lid off for 45 minutes or until the vegetables are tender and the curry sauce has thickened. Taste and season with salt and chilli powder to taste. Remove from heat and serve with steamed rice and pickled ginger if using.
Notes:

– Garam masala is an Indian spice blend perfect for homemade chicken curry. You can find it in the spice section of most supermarkets or order online.

Sukhi

December 11, 2023

Delicious!

Wow, this is so rich, savory & flavorful!

I made this for dinner tonight. Didn’t have curry powder on hand, but was able to Google a Japanese recipe & thankfully, I had all the spices. This is easy to make, and now an absolute favorite at the table!

Amber

January 11, 2023

The easiest Japanese Curry Recipe!

So delicious, just cook the roux low and slow

Thanks Marion!

Hanna

July 7, 2022

Delicious, simple, and versatile

I have made this recipe countless times and it’s always delicious! My boyfriend doesn’t like potatoes in stews, so we usually substitute it for mushrooms or other veggies. Easy to put in whatever you prefer, easy to change the spice level, and fun to cook together! Yum!

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