How To Make Japanese Curry From Scratch (Japanese Chicken Curry Recipe)

How To Make Japanese Curry From Scratch (Japanese Chicken Curry Recipe)

by Megumi Moriya

Chicken Curry Easy Fall Freezer-friendly Kid-friendly Leftover-friendly Main Make Ahead One Pot Rice Winter Yoshoku

Curry originated in India but has become immensely popular in Japan among people of all ages, from children to adults. In Japan, you'll find numerous curry specialty restaurants and a wide variety of packaged, ready-made curry available at supermarkets. Additionally, curry-infused foods like Kare Pan (curry bread), Kare Udon (curry udon), and Kare Senbei (curry rice crackers) are common. This reflects the deep love Japanese people have for curry.

At home, Japanese curry typically has a stew-like texture and is served with steamed rice. Many households use block-type curry roux, readily available in supermarkets, which contains all the necessary spices, seasonings, fat, and flour. Making curry is as simple as breaking the roux into portions and adding it to simmering meat and vegetables. This effortless process yields delicious curry with minimal effort.

In our last recipe, we shared with you how you can easily make Japanese curry roux from scratch. By using our recipe, or using your favorite boxed curry roux, you can easily recreate a hearty and flavorful Japanese curry at home. We'll use simple ingredients such as chicken thighs, onions, carrots, and potatoes as the base ingredients for our curry, but you can use your favorite proteins and vegetables that you like to have in curry. Along with just a few simple pantry staple ingredients, you'll have a flavorful bowl of curry in no time! We also have a recipe for Japanese curry with chicken katsu, which you can find on our website.

Japanese curry is often served with Fukujinzuke, a relish made of finely chopped vegetables such as daikon, eggplant, and lotus root. If you have the chance to try Fukujinzuke with your Japanese curry, you'll be pleasantly surprised by the harmony of flavors and the crunchy texture it adds to the dish. Now, let's get into our simple but delicious Japanese Chicken Curry recipe.


Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Total servings: 4

Difficulty: Easy

  • 250 g Chicken Thigh
  • 200 g Onion
  • 100 g Carrot
  • 150 g Potato
  • 10 g Garlic (without peel)
  • 10 g Ginger (without peel)
  • 1 Tbsp Cooking Oil
  • 1/2 tsp Salt
  • 500 - 600ml Water
  • 4 Portions of Curry Roux (half of a package)
  • 1 Tbsp Ketchup
  • Steamed Rice, for serving

Expert's Tip

How To Make Japanese Curry From Scratch (Japanese Chicken Curry Recipe)

Don't have time to make homemade curry roux? Don't let that stop you from enjoying delicious Japanese curry at home. You can enjoy delicious, restaurant-quality Japanese curry using this popular curry roux. This is a fan-favorite curry roux on the Japanese Taste website, as it has a richer flavor compared to other Japanese curry roux. 


1) Gathering the Ingredients

Gather the ingredients together.

2) Peeling and Cutting Up the Vegetables

Peel and cut the vegetables as shown in the pictures. For the potatoes, soak them in water and set aside until ready to add them to the pot. Before adding them, drain the water.

3) Cutting the Chicken

Cut the chicken thigh into bite-size pieces and sprinkle a pinch of salt on them from the 1/2 teaspoon of salt specified in the recipe.

4) Sauteing the Aromatics

Prepare a pot and pour in the cooking oil. Then add the minced garlic and ginger. Heat them over low heat until they become aromatic.

5) Sauteing the Vegetables & Chicken

Add the onions and carrots to the pot and stir-fry. Season with salt and continue stir-frying them over low to medium heat for 5 minutes.

After 5 minutes, add the chicken and stir-fry for 1 minute. Then add the drained potatoes and cook for 1 more minute.

6) Simmering the Chicken & Vegetables Until Tender

Add the water and heat it over medium to medium-high heat. Once it comes to a boil, use a ladle to remove any scum, then simmer with the lid on for 10-15 minutes over low heat until the ingredients are cooked.

7) Adding the Curry Roux

Remove the lid and add 4 portions of curry roux. Gently mix them into the sauce. If the curry is too thick, add some more water and gently stir well. Adjust the overall taste by adding ketchup and salt to your taste. Continue simmering for 5 minutes or until thickened.

Note: We are using homemade curry roux, but your favorite curry roux will do. 

8) Serving the Chicken Curry

Serve the chicken curry with hot steamed rice and with pickles such as Fukujinzuke if you prefer.

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