This EASY JAPANESE CURRY WITH CHICKEN is a comforting, flavorful dish that combines tender chicken, hearty vegetables, and a rich, savory sauce. Inspired by a classic favorite, this recipe is simple to make and delivers the perfect balance of sweetness, spice, and umami. It’s a family favorite that transforms dinner into something special!
Before our trip to Japan, my wife and I had never tasted Japanese curry. We’d heard about it but assumed it was similar to the curries we were familiar with from Indian or Thai cuisine. That all changed when we found ourselves in a tiny restaurant tucked away in Tokyo, lured in by the aroma of something warm, rich, and undeniably comforting. One bite was all it took to realize that Japanese curry is in a league of its own. It’s mild but deeply flavorful, sweet yet savory, with a velvety texture that wraps around every piece of rice and vegetable. By the time we left the restaurant, we knew we’d need to recreate it at home.
As soon as we got back, we started experimenting with recipes. Thankfully, some locals we met in Japan had told us the secret: Japanese curry sauce packets. These little blocks of flavor magic make it incredibly easy to achieve that signature taste without needing a long list of hard-to-find ingredients. Paired with tender chicken, hearty vegetables like potatoes and carrots, and a few simple pantry staples, we managed to recreate the dish almost exactly as we remembered it. The best part? The whole process is straightforward enough for a weeknight dinner, but the result feels like something you’d serve for a special occasion.
What makes Japanese curry so special is its versatility. You can adjust the sweetness, spice, or texture to suit your preferences, and it’s a dish that everyone at the table will love. For us, it’s become a comfort meal—the kind of dinner we turn to when we want something that feels like a warm hug. Plus, there’s something deeply satisfying about being able to recreate a dish that holds such strong memories from our travels.
This recipe has now earned a permanent spot in our rotation, and every time we make it, it takes us back to that tiny restaurant in Japan. Whether you’re a seasoned curry lover or trying it for the first time, this Japanese Chicken Curry is sure to become a favorite in your home too. Serve it over steamed rice, garnish with some pickled vegetables, and enjoy a taste of Japan without ever leaving your kitchen.
How is Japanese curry different from Indian or Thai curries?
Japanese curry is distinctly different from its Indian and Thai counterparts, each offering its own unique experience. Unlike Indian curry, with its complex, spicy flavor profile built on layers of whole spices and pastes often seen in dishes like Chicken Tikka Masala, Japanese curry is milder, sweeter, and thicker, almost like a stew.
Thai curries, like Green Curry, are known for their vibrant, aromatic flavors and creamy textures, often featuring coconut milk and fresh herbs. Japanese curry, in contrast, relies on a roux base, giving it its characteristic rich and velvety consistency, and often includes ingredients like apples or honey for a subtle sweetness. This balance of savory and sweet flavors makes it approachable and comforting, perfect for both kids and adults alike.
What do I need to make this curry?
- CHICKEN: Tender and juicy, chicken breast or thighs work equally well in this recipe. Thighs provide more flavor, while breast meat is leaner.
- ONIONS: Sautéed until caramelized, these add depth and a slightly sweet undertone to the curry.
- CARROTS: Cut into rolling wedges for maximum flavor absorption, they provide a natural sweetness and texture.
- POTATOES: Yukon Gold potatoes are the perfect choice as they hold their shape while becoming beautifully tender.
- GARLIC AND GINGER: These aromatics are essential for building the base flavors of the curry.
- JAPANESE CURRY SAUCE PACKETS: The key to achieving authentic flavor, these pre-made roux blocks simplify the cooking process without sacrificing taste.
- CHICKEN BROTH: Acts as the liquid base, melding all the ingredients together.
- HONEY AND SOY SAUCE: Balances savory and sweet flavors, giving the curry its signature profile.
KOSHER SALT: Enhances the natural flavors of the dish and keeps the seasoning balanced.
Feel free to customize the vegetables with additions like peas, green beans, or even zucchini for a unique twist!
How do I make this curry?
1. PREPARE YOUR VEGETABLES
Begin by cutting your onions into large chunks if you prefer some texture in your curry, or dice them finely if you’d rather have them melt into the sauce. Peel the carrots and cut them into rolling wedges (rangiri style) for a traditional touch, or simply slice them if that’s easier for you. Peel and cube the potatoes, soaking them in water to remove excess starch and prevent them from browning while you prepare the rest.
2. COOK THE AROMATICS
Heat neutral oil in a large skillet or pot over medium heat. Once the oil is shimmering, add the onions and sprinkle with 1/4 teaspoon of kosher salt. Sauté the onions for 7-10 minutes, stirring occasionally, until they’re soft and caramelized. This step is essential for building the curry’s deep, sweet flavor.
3. ADD GARLIC AND GINGER
Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant. Be careful not to burn them, as that can add bitterness to your curry.
4. BROWN THE CHICKEN
Push the aromatics to the side of the pan and add the chicken pieces. Cook them until the outside is no longer pink, stirring occasionally. It’s okay if they aren’t fully cooked at this stage, as they will finish cooking in the curry.
5. BUILD THE BASE
Pour in the chicken broth, honey, and soy sauce, stirring everything together. Add the carrots and potatoes, ensuring they are just covered by the liquid. Adjust with more broth or water if necessary.
6. SIMMER
Bring the mixture to a gentle simmer, cover the pot, and let it cook on low heat for 15 minutes. This allows the vegetables to soften and absorb the curry’s flavors.
7. ADD THE CURRY SAUCE BLOCKS
Uncover the pot and stir in the Japanese curry sauce blocks, one at a time, until fully dissolved. Continue to simmer the curry uncovered for another 5-10 minutes, stirring occasionally. This step thickens the curry and allows the flavors to meld together beautifully.
8. FINAL TOUCHES
Taste the curry and adjust the seasoning with additional salt or soy sauce if needed. If the curry feels too thick, add a splash of water or broth to loosen it to your desired consistency.
9. SERVE
Ladle the curry over steamed rice and garnish with optional fukujinzuke (Japanese pickled vegetables) or a sprinkle of chopped parsley for a fresh finish. Enjoy this comforting dish warm and savor the flavors of Japan in every bite!
Related Recipes
Easy Japanese Curry with Chicken
Ingredients
- 2 medium onions
- 2 large carrots
- 3 Yukon gold potatoes
- 1 teaspoon ginger grated
- 3 cloves garlic crushed or minced
- 1 pound boneless skinless chicken breast (or thighs) cut into bite-sized pieces
- 2 tablespoons neutral oil for cooking
- 4 cups chicken broth/stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 package ~3.4 oz Japanese Curry Sauce
- Kosher salt
Instructions
- Cut the onions into large pieces. I leave them large to add some extra texture to the curry but you can also dice or thinly slice the onions and they will disappear more into the sauce.2 medium onions
- Peel the carrots and cut them into large pieces. Traditionally, they are cut ito rolling wedges (or rangiri in Japanese) to create more surface area, which helps the carrots absorb more flavor and cook faster. To do this, angle your knife about 45° and make a cut. Rotate the carrot 90° and make another cut with your knife at the same angle. Continue doing this until you’ve cut the entire carrot. You can also just slice the carrot if you prefer.2 large carrots
- Peel the potatoes and cut into large chunks (approximately the same size as the carrots). Soak them in water while you prepare the remaining ingredients (~15 minutes) to remove excess starch.3 Yukon gold potatoes
- Heat the neutral oil in large pot or skillet over medium heat. Once heated, add the onion. Sprinkle with ¼ teaspoon kosher salt and sauté, stirring occasionally, until they are browned and almost caramelized, about 7-10 minutes.2 tablespoons neutral oil
- Add the garlic and ginger and sauté for another minute until fragrant.1 teaspoon ginger, 3 cloves garlic
- Stir in the chicken and cook until the outside is no longer pink. It does not need to cook through fully at this point!1 pound boneless skinless chicken breast (or thighs)
- Add the chicken broth/stock, honey, and soy sauce and stir to combine.4 cups chicken broth/stock, 1 tablespoon honey, 1 tablespoon soy sauce
- Add the carrots and potatoes and mix together. The broth should barely cover the vegetables.
- Bring the mixture a simmer then cover and continue simmering on low for 15 minutes.
- Uncover the pot, and stir in cubes of Japanese curry sauce until completely dissolved. Continue simmering, uncovered and stirring occasionally, for another 5-10 minutes to thicken the curry. If it becomes too think, you can add some more water.1 package ~3.4 oz Japanese Curry Sauce
- Taste and adjust seasoning to your liking. Serve over steamed rice and optionally garnish with fukujinzuke (Japanese pickled vegetables).Kosher salt