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Japanese Curry Rice

A comforting, mildly sweet Japanese-style curry with tender chicken, potatoes, and carrots in a thick, savory sauce. A weeknight staple in Japanese households.

DinnerJapaneseEasy

15 min

Prep

35 min

Cook

50 min

Total

Servings

Easy

Difficulty

Instructions

Heat oil in a large pot over medium-high heat. Saute the onion for 4-5 minutes until softened and starting to caramelize.

Add the chicken and cook for 3-4 minutes until the outside is white. Add the carrots and potatoes, stir for 1 minute.

Pour in the water and bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until the vegetables are fork-tender.

Turn off the heat. Break the curry roux blocks into pieces and add to the pot. Stir until completely dissolved.

Tip: The roux dissolves best when the liquid is off the heat. Adding it to boiling liquid can cause clumps.

Return to low heat and simmer for 5-8 minutes, stirring frequently, until the curry thickens. Stir in soy sauce and honey.

Serve the curry over steamed rice. It tastes even better the next day as the flavors develop.

Nutrition per Serving

480kcal

Calories

28g

Protein

62g

Carbs

14g

Fat

Fiber

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Japanese Curry Rice

Ingredients

Instructions

Nutrition per Serving

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