Easy Homemade Japanese Curry Recipe (with Chicken)

an overhead shot of japanese curry in a white bowl with rice

5 from 3 votes

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 Time10

Cook Time27

Total Time37

Servings: servings

Calories: 272kcal

Ingredients

1 tbsp avocado oil or any neutral cooking oil
1½ 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

1 cup water
3 tbsp gluten free all-purpose flour or regular all-purpose flour
3 tbsp oriental curry powder or regular curry powder (This will be medium spicy, use less for a milder curry)
3 tbsp tamari sauce or soy sauce, if not gluten free
1 tsp garam masala
1 apple cored and grated
1/2 tsp ground black pepper

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.
Heat avocado oil in a large pot or a Dutch oven over medium high heat.
Add chicken and onion, and cook stirring for 5-6 minutes until the chicken is browned on the outside.
Add potatoes, carrots, and garlic, and stir together for 1 minute.
Pour in 2 cups of water and bring to a boil. Reduce to simmer, then cover for 10 minutes.
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.

Video

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