Japanese chicken curry recipe

Japanese curry, or カレーライス, is one of my favourite comfort dishes! Make it either spicy or sweet, fill it up with delicious vegetables, maybe add some meat and serve it with some steaming hot rice. Follow me along in making this delicious and comfy dish!

In this recipe I will use potatoes, carrots, onions and chicken, but you can use whatever ingredients you have at home. Stir in some peas, or use beef instead of chicken, the combinations are endless! When I first came to the Asian supermarket for making Japanese curry the nice lady at the cash register gave us a tip to use apples in it as well. This was such a nice addition of a sweet and sourly flavour to the curry, so I highly recommend trying this as well. Just make sure you put in the apples lastly and cook them for about 7 – 10 minutes only. Otherwise they will get overcooked and turn mushy. This recipe will have 6 servings.

For the curry rice you will need

  • Chicken filet 2x
  • Potatoes (large) 4x
  • Carrots 4x
  • Onions (medium) 2x
  • Other vegetables you enjoy in your curry
  • Rice (enough for 6 people)
  • Ginger (1cm)
  • Garlic 3x
  • Salt
  • Pepper
  • Oil for baking
  • Hot water
  • Large pan

1. Cut the onions, carrots and potatoes and chicken into bite-size pieces and mince the garlic.

2. Start making your rice. I do this by sautéing some garlic and ginger in oil then I stir in the dry rice. Add in water and a pinch of salt. I use 1,5 cup of water for every cup of rice. When the water starts to bubble slightly, turn it to the lowest heat and put on the lid. Let it sit for 18-20 minutes without taking off the lid. After that, let it sit for 10 more minutes, away from any heat, still keeping on the lid.

3. Then, in a large pan, saute the onions in a layer of neutral oil on medium to high heat. When the onions start to soften add in the garlic and chicken, then season with salt and pepper. Stir until all of the chicken becomes white.

4. Add in the carrots and potatoes and give it all a quick stir. Let it sit for about 2 more minutes before adding the hot water. Fill it up until all of the vegetables are just underwater.

5. When the water starts to boil, lower the heat and let it cook for about 10 minutes.

6. Now you can add the curry blocks to the pan. Put them in only a few at a time, this way you can check if it has the right consistency and whether to put in more of the blocks. Let it cook for another 10 minutes and check with a knife or fork to see if the potatoes are ready.

7. Fill up a small rice bowl with the cooked rice, turn it upside down onto a plate and sprinkle on some black sesame seeds for decoration. (If you use sticky rice, be sure to prep the bowl with some salt water beforehand). Serve the curry alongside the rice and there you have your own homemade Japanese curry rice. いただきます!

What are some of your favourite ingredients for Japanese curry?

6 Comments Add yours

  1. Obong eno says:

    Weldone 💪

    Liked by 1 person

    1. Mimi Mochi says:

      Thank you!


      1. Obong eno says:

        You welcome ❤️


  2. Monch Weller says:

    Amazing post! 🙂 This reminds me of the Japanese curry restaurant CoCo Ichibanya, the Philippine franchise I am a frequent patron of. To answer your question, I would often opt for mushrooms and seafood — which surprisingly pair well with curry’s earthiness.

    (Thank you for following The Monching’s Guide, by the way! Couldn’t comment on your About section, so I’ll just leave this here if you don’t mind.)

    Liked by 1 person

    1. Mimi Mochi says:

      Thank you for your lovely comment! Mushroom and seafood is a combination I have yet to try, but it sounds delicious! I will try that the next time I make curry😊
      Also you are welcome! I love your content and recipes♡

      Liked by 1 person

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