Japanese Chicken Curry

Japanese Chicken Curry is my go-to when I want something comforting that the whole family will actually eat without complaints. This curry is sweeter and milder than Indian versions, with tender chicken, soft potatoes, and carrots in a thick golden sauce that clings to every grain of rice. The grated apple and honey create that signature sweetness while the curry roux brings all the savory depth. I serve it for weeknight dinners, meal prep, and cozy nights in, and it keeps in the fridge for 3 days or freezes for up to 1 month.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Keyword: Japanese Chicken Curry

Servings:

Calories: 303kcal

Author: Mandy Applegate

Equipment

Dutch oven or large pot

Ingredients

1 ½ tablespoons vegetable oil
2 cups onion chopped
2 carrots chopped
3 Yukon potatoes chopped
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 apple grated
1 ½ pounds boneless skinless chicken thighs chopped
4 cups chicken broth
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon ketchup
1 package Japanese curry roux 3 ounces

For Serving:

Cooked Japanese short-grain rice

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Video

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the onions and cook for 5 minutes until soft and translucent. Stir in the garlic and ginger and cook for 1 minute until fragrant.
1 ½ tablespoons vegetable oil, 2 cups onion, 2 cloves garlic, 1 teaspoon fresh ginger
Add the chicken and cook until lightly browned on the outside.
1 ½ pounds boneless skinless chicken thighs
Pour in the chicken broth, then add the grated apple, honey, soy sauce, and ketchup. Stir well.
1 apple, 4 cups chicken broth, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon ketchup
Add the curry roux and stir until fully dissolved.
1 package Japanese curry roux
Add the carrots and potatoes. The liquid should just cover the ingredients.
2 carrots, 3 Yukon potatoes
Cover and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally.
Continue cooking until the vegetables are tender and the curry has thickened.
Serve hot over steamed Japanese rice.
Cooked Japanese short-grain rice

Notes

I've gathered my best tips for making perfect Japanese Chicken Curry every time.

Choose the best cut: Use chicken thighs for tender chicken that stays juicy, and don't skip browning them before adding the liquid to build deeper flavor and prevent pale, unappetizing pieces. Chicken breasts can dry out and turn tough in the curry sauce.

Grate the apple fresh: Freshly grated apple adds natural sweetness and helps thicken the curry, creating a smoother texture than chopped apple pieces.

Pick potatoes carefully: Yukon gold hold their shape and create a creamy texture, while russet potatoes break down and make the curry thicker and starchier. You can also use sweet potatoes but add them toward the end of cooking so they don't turn mushy.

Stir occasionally while simmering: The curry roux can stick to the bottom of the pot and burn if left unattended, so give it a stir every 5 minutes or so and keep the heat at medium-low so it doesn't boil.

Let the curry rest before serving: The sauce thickens as it cools slightly and develops a rich, stew-like consistency, and the flavors meld together better after sitting for 10 minutes off the heat.

Store properly: Refrigerate cooled Japanese chicken curry for up to 3 days or freeze for up to 1 month, then thaw overnight in the fridge before reheating on the stovetop or in the microwave, stirring often and adding a splash of broth if the sauce's thickened too much.

Nutrition

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