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.

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

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.

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Nutrition (per serving)

Course: Main Course

Cuisine: Japanese

Diet: Gluten Free, Low Lactose

Method: Stovetop