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Japanese Curry Chicken

Japanese Curry Chicken
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A cozy and comforting Japanese curry chicken recipe made with tender chicken thighs, chunky carrots and potatoes simmered in a rich, savory curry sauce. Perfect for a quick weeknight dinner or flavorful leftovers.

Ingredients

  • 1.5 pounds chicken thighs, boneless and skinless, cut into chunks
  • 2 large carrots, peeled and chopped into thick rounds
  • 2 medium Yukon Gold or Russet potatoes, peeled and cubed
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 Japanese curry roux blocks (half a standard box)
  • 2 tablespoons vegetable oil
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 grated apple or 1 tablespoon honey (optional)
  • Steamed rice, for serving
  • Pickled red ginger (fukujinzuke), optional for garnish

Instructions

  1. Heat a large pot over medium heat and add the vegetable oil.
  2. Sauté the sliced onions until soft and golden, about 5–7 minutes. Add garlic and ginger, and cook for another minute.
  3. Add the chicken pieces and brown on all sides.
  4. Add the carrots and potatoes, stirring everything together.
  5. Pour in chicken broth and soy sauce. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
  6. Break curry roux into pieces and stir into the pot. Add grated apple or honey if using. Simmer for another 10–15 minutes until thickened.
  7. Let the curry rest for 10 minutes off the heat to enhance flavor.
  8. Serve hot over steamed rice and garnish with pickled ginger if desired.

Notes

  • Use chicken thighs for the juiciest, most flavorful results.
  • Grated apple or honey adds a touch of sweetness to balance the spices.
  • Letting the curry rest before serving deepens the flavor.
  • Store leftovers in the fridge for up to 4 days or freeze without potatoes.

Find it online: https://www.cookfulcorner.com/japanese-curry-chicken/