There’s something so comforting about the aroma of Easy Japanese Curry wafting through the house. I remember the first time I tried it; I was visiting a friend who had made this hearty dish for dinner. As I took my first bite, I felt like I was wrapped in a warm blanket and lifted into a cozy food heaven. With its rich flavors and delightful spice, it quickly became one of my go-to meals. I love that it’s not only delicious but also so easy to whip up, making it perfect for busy week nights or a relaxing weekend dinner.
Why You’ll Love This Recipe
- Quick prep: This dish comes together in just about 30 minutes, making it ideal for busy nights.
- Nostalgic appeal: Japanese curry is a beloved comfort food that sparks memories of gatherings and love.
- Comforting flavors: The blend of spices creates a warm, inviting sauce that’s perfect over rice.
- Budget-friendly: With simple ingredients, this recipe won’t break the bank or leave you stressed.
Ingredients
Here’s what you’ll need to make your Easy Japanese Curry:
- Onion
- Carrot
- Russet potato
- Boneless, skinless chicken thigh (or plant-based substitute)
- Freshly ground black pepper
- Diamond Crystal kosher salt
- Neutral oil
- Water
- Japanese curry roux
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into how to bring your Easy Japanese Curry to life! Start by gathering your ingredients — this recipe isn’t fussing about! I love using an electric pot, but you can easily use a regular saucepan.
First, slice half an onion into thin pieces. Get those tears flowing!
Next, peel and cut half a carrot into a fun rangiri shape by rotating it after every diagonal cut. This little trick not only looks great but helps the carrot soak up all those delicious flavors.
Then, peel your russet potato and chop it into small chunks. Don’t worry about making them perfect; they’ll all be great in the end! Just aim for about 1-inch pieces.
Take your chicken thigh and cut it into bite-sized bits as well. I tend to slice along the grain and then cut those into chunks. This way, they’ll cook quickly and pick up the flavors from the curry.
Season the chicken with a pinch of freshly ground black pepper and kosher salt. Simple seasoning goes a long way!
Now, it’s time to cook! Heat oil in your pot over medium-high, and toss in those wonderful onions. Sauté until they become tender and have a slight char to them.
Add the chicken to your pot and stir it around until it’s no longer pink. That should only take a few minutes!
Next, throw in the carrots and potatoes, gently coating them with the oil — it locks in those fantastic flavors. After that, pour in 2 cups of water so everything is submerged. Cover it and cook for about 13 minutes.
Once the time is up, check for doneness. The potatoes should pierce easily. Then comes the magic; add your Japanese curry roux to the pot. I like to dissolve the cubes in a ladle with a bit of cooking liquid first to prevent clumps. Stir it in well!
Heat again to medium and let the curry thicken for 2-3 minutes, stirring frequently. It should become deliciously glossy!
Pro Tips for Making This Recipe
- Be careful not to overcook the vegetables; they should be tender but still hold their shape for a perfect texture.
- If you’re creating a vegetarian version, tofu or a plant-based chicken substitute works wonderfully!
- Feel free to add peas, mushrooms, or any seasonal vegetables you love.
- Stir occasionally while thickening to prevent the sauce from sticking to the bottom.
How to Serve
The best part of Easy Japanese Curry is how versatile it is when it comes to serving! Pair your curry with a heaping pile of cooked Japanese short-grain rice — trust me, it’s the perfect match. You can also serve it with fukujinzuke, Japanese pickled vegetables, to give your meal an interesting pop of flavor.
For a charming meal, present the curry and rice on a curry plate, separating them for a stunning visual. This is perfect when having guests or simply treating yourself!
Make Ahead and Storage
If you happen to have some leftovers, store them in an airtight glass container in the fridge. I love how easy this meal is to reheat! It lasts about three days in the refrigerator. If you want to freeze it, remove the potatoes first, as they can get mushy. Simply thaw the frozen curry in the fridge the day before serving, then reheat gently on low, stirring well.
Some say Japanese curry actually tastes better the next day, as the flavors continue to meld. How fantastic is that?
FAQ
Can I make this gluten-free?
Absolutely! Just make sure you find a gluten-free version of the Japanese curry roux.
What if I don’t have chicken?
No problem at all! You can substitute with mushrooms, tofu, or even beans to make it hearty and satisfying.
Can I use an air fryer or slow cooker instead?
While this recipe is best cooked on the stovetop or electric pot, you can use a slow cooker for a hands-off approach. Just sauté the onions and chicken first, then add to the slow cooker with the vegetables and water. Let it simmer until everything is tender and delicious!
I hope this dish brings as much joy to your table as it does to mine. It’s been a cherished recipe that fills my home with the most wonderful aromas. Let me know how your curry turns out — I’d love to hear from you!
Easy Japanese Curry
Equipment
- Electric Pot
- Knife
- Ladle
- Cutting board
Ingredients
Vegetables
Protein
- 5 oz boneless, skinless chicken thigh use plant-based meat substitute for vegan/vegetarian
Seasonings
- ⅛ tsp freshly ground black pepper
- ⅛ tsp Diamond Crystal kosher salt
- 1 Tbsp neutral oil
- 2 cups water
- 2 cubes Japanese curry roux about 2 oz, 55 g
For Serving
- 1 serving cooked Japanese short-grain rice
- fukujinzuke (Japanese red pickled vegetables; optional)
Instructions
- Gather all the ingredients.
- Slice the onion thinly.
- Peel and cut the carrot in a rangiri shape for better seasoning absorption.
- Peel and chop the russet potato into 1-inch chunks.
- Cut the chicken thigh into bite-sized pieces.
- Season the chicken with black pepper and salt.
- Heat oil in a pot over medium-high heat and sauté the onions until tender and slightly charred.
- Add chicken and cook until no longer pink.
- Add carrots and potatoes, coating them with oil.
- Add water and ensure ingredients are submerged, cover, and cook for 13 minutes.
- Check for doneness; vegetables should be tender. Turn off heat, dissolve the first curry roux cube in a ladleful of cooking liquid, and stir into the pot.
- Repeat with the second cube of roux.
- Return to medium heat to thicken the sauce, stirring frequently for 2-3 minutes.
- Serve with Japanese short-grain rice and optional fukujinzuke.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month.