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japanese curry recipe

A comforting and flavorful Japanese curry made with tender meat and vegetables, served over rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Meat
  • 1 lb chicken thighs boneless, skinless
Vegetables
  • 2 medium potatoes peeled and diced
  • 2 medium carrots peeled and sliced
  • 1 medium onion chopped
  • 1 cup frozen peas
Curry Sauce
  • 3 cups water
  • 1 box Japanese curry roux such as Golden Curry
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin optional
  • 1 tablespoon vegetable oil for cooking
To Serve
  • 4 cups cooked rice white or brown

Method
 

Prepare the Ingredients
  1. Chop the chicken thighs into bite-sized pieces.
  2. Peel and dice the potatoes and carrots, and chop the onion.
Cook the Chicken
  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chicken and cook until browned, about 5-7 minutes.
Add Vegetables
  1. Add the chopped onion, potatoes, and carrots to the pot.
  2. Cook for another 5 minutes, stirring occasionally.
Make the Curry Sauce
  1. Pour in the water and bring to a boil.
  2. Reduce heat and add the curry roux, stirring until dissolved.
  3. Simmer for 30 minutes, stirring occasionally.
Finish the Dish
  1. Add the frozen peas and soy sauce, and cook for an additional 5 minutes.
  2. Serve the curry over cooked rice.

Notes

Feel free to customize the vegetables based on your preference. Serve with pickled vegetables for added flavor.