Japanese Chicken Curry
- By Amy Dong
- Updated Jul. 24, 2025
My family adores Japanese chicken curry, which is precisely why I started making it at home. This recipe is boldly flavorful, saucy, and perfect over fragrant rice. It’s ideal for meal prep!
In This Article
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Video: Watch Us Make This Recipe
Amy’s Notes
This Japanese chicken curry is my go-to for a healthier and tastier homemade curry. Here’s what our family loves about it:
- Deep and Savory Flavor: The combination of onions, garlic, ginger, and Japanese curry roux builds layers of rich umami in every bite. The applesauce and tamari bring just the right balance of sweetness and depth.
- Perfectly Tender Chicken: Boneless chicken thighs stay juicy and flavorful as they simmer. Every piece soaks up that delicious curry sauce and turns melt-in-your-mouth tender, like in our Thai Chicken Curry.
- Velvety Curry Sauce: Crumbling in Japanese curry roux gives the sauce a smooth, silky consistency. No need for extra thickeners, it always turns out just right.
- Hearty Add-Ins: Baby carrots and potatoes make this a complete, comforting meal. I love spooning it over a bowl of hot Instant Pot Jasmine Rice for the ultimate cozy dinner.
- Great for Make-Ahead Meals: The flavors only get better with time. I often make a big batch and reheat leftovers with a splash of broth for easy, flavorful lunches.
Key Recipe Ingredients
- Chicken Thighs – Juicy and tender, boneless skinless chicken thighs hold up well to simmering and soak in all the rich curry flavor.
- Japanese Curry Roux – Pre-made curry blocks add signature depth, warmth, and a slightly sweet richness unique to Japanese curry.
- Applesauce – Unsweetened applesauce brings natural sweetness and a subtle fruitiness that balances the savory spices in the curry.
- Onion, Garlic & Ginger – This aromatic trio creates a flavorful base that’s essential for the rich, layered taste of Japanese curry.
- Potatoes & Carrots – Classic curry vegetables that turn perfectly tender in the sauce, adding heartiness and natural sweetness to every bite.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Potato Options: Russet potatoes break down slightly and help thicken the curry. For firmer texture, use Yukon Gold or red potatoes, which hold their shape better during simmering.
- Chicken Swap: Boneless, skinless chicken thighs stay tender and juicy, but you can use chicken breast for a leaner option. For a different protein, try shrimp or browned ground beef.
- Vegetable Add-Ins: In addition to carrots and potatoes, you can add peas, green beans, or mushrooms for variety. Add more tender vegetables near the end of cooking.
Step-By-Step Recipe Instructions
- Prep the chicken.
- Sauté aromatics.
- Add chicken to pan of aromatics.
- Add carrots to chicken mixture.
- Add broth and skim.
- Stir in flavor and simmer.
- Add potatoes.
- Serve warm over rice.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Chop Ingredients in Advance: You can prep the onions, garlic, ginger, carrots, and potatoes up to one day ahead. Store each in separate airtight containers in the fridge. Keep the potatoes submerged in water to prevent browning.
- Batch Prep the Entire Dish: This curry tastes even better the next day, making it ideal for meal prep or serving a crowd. Serve over fresh steamed rice just before serving.
What To Serve with Japanese Chicken Curry
Rice
- We always serve Japanese Chicken Curry over a bed of fluffy Instant Pot Jasmine Rice. Its soft texture and neutral flavor are perfect for soaking up the bold, savory curry sauce.
- It also goes well with Perfect Instant Pot Brown Rice if you’re looking for a nuttier, whole grain option to balance the richness of the dish.
Simple Veggie Sides
- A side of Air Fryer Broccoli adds the perfect bite of crunch and green to round out the meal.
- You can also pair it with Roasted Brussels Sprouts with Honey Sriracha for something bold and slightly spicy that still complements the curry.
Light Asian Salads
- If you’re looking to lighten the meal, serve this with a side of Asian Cucumber Salad. The tangy dressing and crisp texture contrast beautifully with the warm curry.
- It also pairs nicely with Vietnamese Chicken Salad when you want something refreshing to balance the richness of the curry.
Did you make this?
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Japanese Chicken Curry
Whenever I want something hearty but full of flavor, I go straight for this Japanese chicken curry. The flavor is bold, the texture is velvety, and it’s perfect over rice.
Ingredients
- 2 large russet potatoes, peeled and cut into 1-inch pieces
- 2 pounds chicken thighs, boneless/skinless, cut into bite-size pieces
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, or canola oil
- 2 onion, thinly sliced
- 6 cloves garlic, minced
- 1- inch ginger root, grated
- 2 cups baby carrots, cut into halves
- 4 cups chicken broth, regular strength
- 1 cup applesauce, unsweetened
- 2 tablespoon tamari sauce
- 1 tablespoon honey
- 1 tablespoon curry powder, generic
- 7.8 oz Japanese curry roux, from package
Instructions
- Submerge potatoes in a bowl of cool water to remove excess starch. Set aside.
- Use clean paper towels to pat excess moisture from chicken. Toss with kosher salt and black pepper. Set aside.
- Heat oil in a large pot over medium-high heat. Stir onions until tender, about 3 minutes. Add garlic and ginger, stirring another minute.
- Add the chicken and cook until no longer pink. Add carrots and stir well.
- Add chicken broth and bring to a boil. Use an extra-fine mesh skimmer to skim the foam/fat from the top.
- Add applesauce, tamari sauce, honey, and curry powder. Crumble the Japanese curry roux blocks and stir into mixture.
- Bring curry to a simmer and simmer uncovered for 15 minutes, stirring occasionally.
- Add potatoes and bring to a boil. Once boiling, immediately reduce to a simmer. Cover and let simmer 15 minutes, or just until potatoes are tender. Serve over plain cooked white rice.
Notes
- Use a spicier or milder curry roux depending on your spice preference. Japanese curry blocks come in different levels of heat, so choose the one that suits your taste.
- If you prefer potatoes that hold their shape better, substitute the russets with 3 Yukon gold potatoes. They’re waxier and stay firm after simmering.
- Tamari sauce adds a deeper, more refined flavor with less saltiness than regular soy sauce. You can use soy sauce if that’s what you have on hand.
- This curry has a bold, savory flavor that’s best paired with plain white rice. The rice balances the richness and spice, just like it’s traditionally served.
- If you’re watching sodium, opt for a low-sodium broth and skip the added salt. The curry roux and tamari already provide plenty of seasoning.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce before serving.
- This recipe is part of our Japanese Recipes Collection.
- We love serving Japanese Chicken Curry over a bed of fluffy Instant Pot Jasmine Rice for a complete meal.
Nutrition (per serving)
Calories: 322kcal | Carbohydrates: 28g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 964mg | Potassium: 727mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4542IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, though chicken thighs are more flavorful and stay juicy after simmering. If you prefer breasts, just be careful not to overcook them.
What kind of Japanese curry roux should I use?
You can use any store-bought Japanese curry roux. They come in mild, medium, or hot versions, so choose based on your spice preference. I use the brand called Golden Curry.
Why soak the potatoes first?
Soaking the potatoes removes excess surface starch, which helps them hold their shape better and keeps the curry sauce from getting cloudy.
How long does Japanese Chicken Curry keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of broth or water when reheating to loosen the sauce if needed.
Can you freeze chicken curry?
Yes, you can. Place leftovers in an airtight container and freeze up to 1 month.
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- Easy Teriyaki Chicken – This stovetop teriyaki chicken recipe is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal.