Description
This authentic Japanese Curry recipe is easier than you think! With tender chicken, caramelized onions, hearty vegetables, and a rich umami-packed curry sauce made with Japanese curry roux, this dish comes together in just 45 minutes. Perfect for weeknight dinners and even better as leftovers!
Ingredients
For the Curry:
- 1 pound boneless chicken thighs (substitute chicken breast or cubed firm tofu)
- 2 tablespoons neutral oil (canola, grapeseed, or light olive oil)
- 1 large yellow onion, thinly sliced (sweet Vidalia works beautifully!)
- 2 medium carrots, peeled and cut into 1-inch rounds
- 2 medium russet potatoes, peeled and diced (Yukon Gold for extra creaminess)
- 2 cloves garlic, minced (or 1 teaspoon garlic paste)
- 1-inch piece fresh ginger, grated (about 1 tablespoon)
- 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 100 grams Japanese curry roux block (mild or hot—your choice!)
- 1 small apple, grated (Fuji or Gala for natural sweetness)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon Worcestershire sauce (skip if vegan)
For Serving:
- Steamed rice (short-grain sushi rice or jasmine)
Instructions
Slice your onions thinly, dice potatoes and carrots into 1-inch pieces, mince the garlic, and grate both the ginger and apple. Getting everything ready before you start cooking makes the whole process smooth and stress-free—I promise it’s worth it!
Heat 2 tablespoons of oil in your heavy pot or Dutch oven over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until they turn golden brown—about 8 minutes. Those browned edges? That’s where the magic happens! They add INCREDIBLE depth of flavor to your curry.
Stir in your minced garlic and grated ginger. Cook until fragrant, about 30 seconds. Your kitchen will smell absolutely amazing at this point!
Add your chicken pieces to the pot and brown them on all sides, about 4–5 minutes total. Don’t worry about cooking them through—they’ll finish cooking in the broth. If you’re using tofu, make sure to press it first to remove excess moisture so it doesn’t water down your curry.
Toss in your carrots and potatoes. Pour in the 3 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Those little bits are PURE FLAVOR!
Bring everything to a gentle boil, then reduce the heat and let it simmer until your vegetables are fork-tender, about 15–20 minutes. I usually test a potato piece—if it breaks apart easily, you’re good to go!
Here’s the important part: Turn off the heat completely. Break your curry roux into individual blocks and stir them into the pot until they’re completely melted. If you see any lumps, just whisk gently and they’ll disappear. Adding the roux off the heat prevents it from getting clumpy!
Stir in your grated apple, soy sauce, and Worcestershire sauce. Return the pot to low heat and simmer for 5 more minutes. The curry will thicken beautifully and develop that gorgeous glossy sheen.
Give it a taste! Need more savory depth? Add a splash more soy sauce. Want it richer? This is when I sometimes stir in a small knob of butter for extra indulgence.
Serve your curry hot over a bed of warm steamed rice. I like to make a little well in the rice and ladle the curry right into it!
Notes
- Don’t rush the onions. That 8-minute caramelization is where your curry gets its soul. Pale onions = bland curry!
- Cut vegetables uniformly so they cook at the same rate. Nobody wants crunchy carrots with mushy potatoes.
- If your curry gets too thick, just add a splash of broth or water and stir. Easy fix!
- For deeper flavor, refrigerate overnight. The flavors meld and intensify beautifully—some say day-two curry is the BEST curry.
- Curry roux sticking to the package? Run the sealed packet under warm water for 10 seconds. The blocks slip right out!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Simmering
- Cuisine: Japanese