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This mouthwatering Japanese chicken curry recipe features tender chicken thighs, carrots, and potatoes gently simmered in a rich, savory, and slightly sweet curry sauce. A Japanese twist on classic curry that is sure to become a family favorite and makes a super easy weeknight dinner in no time!

an overhead shot of japanese curry in a white bowl with rice
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What is Japanese Curry?

Japanese curry is an easy, classic Japanese dish that features a thick curry sauce that is mildly spicy, and slightly sweet. While it varies from region to region, today we’re making a classic version using chicken. It’s popular in Japanese households and made its way into my own growing up!

Unlike the spicier and more complex Indian or Thai curries, Japanese curry has a unique flavor that is savory, subtly sweet, and mild heat (though I do add more Japanese curry powder to make mine medium).

It’s quite an easy recipe to make at home, and the roux is combined with the sauce that includes this amazing curry powder from S&B Foods (one of the most popular brands!).

Why You’ll Love This Japanese Curry Recipe

This Japanese Curry Recipe is the ultimate comfort food. Also called “Japanese curry rice” or “Kare Raisu”, this dish is one that I grew up on and enjoyed often with my family. It has a stew-like consistency with delicious chunks of meat and vegetables. It tends to have a bit of sweetness along with spicy savory flavors – and it tastes even better the next day!

While you can enjoy it with various meats like katsu, this one is a classic Japanese chicken curry with spices and grated apple to sweeten the sauce. Typically, many households purchase pre-made curry sauce, but it’s actually very easy and delicious to make your own.

If you love delicious curry recipes, check out these as well: Easy Mango Chicken Curry, Curry Chicken Skewers, and Instant Pot Thai Coconut Curry.

Watch a Short Video of This Recipe

Ingredient Notes

recipe ingredients in small bowls and labeled
  • avocado oil: Or any neutral vegetable oil.
  • boneless skinless chicken thighs: You could also use chicken breast cut into bite-sized pieces if preferred. 
  • large onion
  • potatoes
  • carrots
  • garlic cloves
  • water
  • cooked short-grain rice: For serving. 

Curry Sauce

  • water: You could use chicken stock or broth instead of water, but water works just fine. 
  • gluten-free all-purpose flour: Or regular all-purpose flour.
  • oriental curry powder: Or regular curry powder. I like S&B Foods curry powder – it originated in the 1950s and is a staple in my house! You can source this from your local Asian grocery store or online. 
  • tamari sauce: Or soy sauce, if not gluten-free.
  • garam masala
  • apple
  • ground black pepper

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

Step 1

Combine all ingredients for the curry sauce in a bowl. To cut down on time, you can cut the apple into chunks and blend all the ingredients together if you want.

Step 2

Heat avocado oil in a large pot or a Dutch oven over medium-high heat. 

Step 3 

Add chicken and onion, and cook stirring for 5-6 minutes until the chicken is golden brown on the outside.

Step 4 

Add potatoes, chopped carrots, and garlic, and stir together for 1 minute. 

Step 5 

Pour in 2 cups of water and bring to a boil. Reduce to low heat (a gentle simmer), then cover for 10 minutes.

Step 6 

Uncover, and stir in the prepared curry sauce. Simmer uncovered for 15-20 minutes until slightly reduced and thickened to your liking. Stir occasionally. 

Step 7 

Taste to add more soy sauce, or you can add some honey or sugar if you want it sweeter.

Step 8 

Serve warm over rice.

an up close shot of japanese curry in a bowl with white rice

Expert Tips

  • Use oriental curry powder for a more authentic flavor, but you can use regular curry powder in a pinch. This dish is medium spicy – you can use 2 tbsp or less of the curry powder for a milder flavor. I like S&B Foods “curry roux”– it originated in the 1950s and is a staple in my house! You can source this from most Asian markets or online. 
  • For a gluten-free version, make sure to use gluten-free flour and Tamari.
  • Season the sauce to your liking–Taste to add more soy sauce, or you can add some honey or sugar if you want it sweeter.

Serving & Storage Tips

Serve with warm white rice. Leftovers can be kept in the fridge in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.

chicken, potatoes, and carrots in a curry sauce over white rice

Recipe FAQs

What is Japanese curry sauce made of?

Japanese curry sauce is made by dissolving a pre-made curry roux in chicken broth or water for a rich texture. Onions, garlic, soy sauce, and grated apple contribute depth, sweetness, and umami. Carrots, potatoes, and chicken are added for heartiness, and the dish is served over white rice. Sometimes Worcestershire sauce is used, but because it’s not gluten-free, I did not use it. 

What makes Japanese curry different? 

Japanese curry is characterized by its mild, slightly sweet flavor and thick, gravy-like texture, setting it apart from traditional Indian curry or Southeast Asian curries, which are usually spicier, less sweet, and thinner in consistency.

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

an overhead shot of japanese curry in a white bowl with rice
5 from 4 votes
Servings: 6 servings

Easy Homemade Japanese Curry Recipe (with Chicken)

This mouthwatering Japanese chicken curry recipe features tender chicken thighs, carrots, and potatoes gently simmered in a rich, savory, and slightly sweet curry sauce. A Japanese twist on classic curry that is sure to become a family favorite and makes a super easy weeknight dinner in no time!
Prep: 10 minutes
Cook: 27 minutes
Total: 37 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
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Video

Ingredients 

  • 1 tbsp avocado oil, or any neutral cooking oil
  • lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, diced
  • 1 lb potatoes, peeled and cubed
  • 2 carrots, cut into 1/2 inch pieces
  • 4 garlic cloves, minced
  • 2 cups water

Curry Sauce

Instructions 

  • Combine all ingredients for the curry sauce in a bowl. To cut down on time, you can cut the apple into chunks and blend all the ingredients together if you want.
    1 cup water, 3 tbsp gluten free all-purpose flour, 3 tbsp oriental curry powder, 3 tbsp tamari sauce, 1 tsp garam masala, 1 apple, 1/2 tsp ground black pepper
  • Heat avocado oil in a large pot or a Dutch oven over medium high heat.
    1 tbsp avocado oil
  • Add chicken and onion, and cook stirring for 5-6 minutes until the chicken is browned on the outside.
    1½ lb boneless skinless chicken thighs, 1 large onion
  • Add potatoes, carrots, and garlic, and stir together for 1 minute.
    1 lb potatoes, 2 carrots, 4 garlic cloves
  • Pour in 2 cups of water and bring to a boil. Reduce to simmer, then cover for 10 minutes.
    2 cups water
  • Uncover, and stir in the prepared curry sauce. Simmer uncovered for 15-20 minutes until slightly reduced and thickened to your liking. Stir occasionally.
  • Taste to add more soy sauce, or you can add some honey or sugar if you want it sweeter.
  • Serve warm over rice.

Notes

Expert Tips

  • Use oriental curry powder for a more authentic flavor, but you can use regular curry powder in a pinch. This dish is medium spicy – you can use 2 tbsp or less of the curry powder for a milder flavor. I like S&B Foods “curry roux”– it originated in the 1950s and is a staple in my house! You can source this from most Asian markets or online. 
  • For a gluten-free version, make sure to use gluten-free flour and Tamari.
  • Season the sauce to your liking–Taste to add more soy sauce, or you can add some honey or sugar if you want it sweeter.

Serving & Storage Tips

Serve with warm white rice. Leftovers can be kept in the fridge in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1serving – makes 6, Calories: 272kcal, Carbohydrates: 26g, Protein: 26g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 640mg, Potassium: 822mg, Fiber: 4g, Sugar: 6g, Vitamin A: 3477IU, Vitamin C: 11mg, Calcium: 57mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

This post may contain affiliate links

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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8 Comments

  1. Monice says:

    5 stars
    This recipe is delicious ! The curry sauce tastes incredibly authentic, just like the curry weโ€™ve had in Japan. I love that I can recreate the same flavours at home now. It was enjoyed by everyone including my 2 fussy toddlerโ€™s (although I only added 1Tbsp of curry powder as to not make it too spicy for them)

    1. Jean Choi says:

      Thank you so much for the review! I’m so happy you and your family enjoyed it. It’s exactly why I recreated this recipe – I was missing that Japanese curry flavor.

  2. Paige says:

    5 stars
    Enjoyed on a chilly Canadian winter night! My boyfriend (whoโ€™s normally a meat/potatoes and salt/pepper guy) mentioned how much flavor this has and how much he loved the stew like consistency. I only used 2 tbsp of curry powder just in case this first time, but the full 3 tbsp probably would be great! Will likely make again. Thanks!

  3. Bernadette says:

    Hi Jean,
    Our family has been enjoying your recipes so much this past year! Iโ€™m currently doing Whole 30, and Japanese curry is one of our families go-to meals in the winter. This recipe came up as Whole 30 on your site filters and Iโ€™m so excited to try it, but Iโ€™m not seeing any substitution ideas for the flour to keep it Whole 30. I imagine arrowroot or tapioca starch would work, but was wondering if maybe Iโ€™m just missing something.
    Thanks so much! Keep the amazing recipes coming!

    1. Jean Choi says:

      Hi Bernadette! I’m so sorry, I think this recipe was categorized incorrectly. With that said, you can definitely thicken it with arrowroot starch or tapioca starch to keep it Whole30. Hope that helps!!

  4. Isabella says:

    5 stars
    Delicious and so easy to make! I added a bit of ginger, rice wine vinegar, and curry-ketchup (since I’ve seen other similar recipes use these ingredients) to the sauce which tasted amazing, brought out all the flavours of the curry/garam masala spices. This will be a new staple for me during fall/winter ๐Ÿ™‚ Thanks for the recipe!

    1. Jean Choi says:

      So glad you enjoyed it!! Appreciate you sharing how you tweaked the recipe. Thank you so much for leaving a review!

  5. Amber K says:

    5 stars
    This recipe waa so delicious! Iโ€™ve never had Japanese curry but itโ€™s a new favorite in our house. I loved the stew like consistency. Perfect for fall!