A comforting and mildly spiced Japanese-style curry featuring tender chicken, hearty carrots, potatoes, and zucchini, simmered in a rich golden curry sauce—perfect served with steamed rice for a cozy meal.

Why You’ll Love This Recipe

Japanese chicken curry is beloved for its mellow, slightly sweet flavor and thick, luscious texture. Unlike other curries, it is not overly spicy, making it an excellent choice for all ages. The combination of tender chicken thighs, root vegetables, and the iconic Japanese curry roux creates a deeply satisfying meal. It’s also easy to prepare in one pot, making cleanup effortless and leftovers even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 medium carrots, peeled and cut into sticks
• 2 medium potatoes, peeled and diced
• 1 small zucchini, cut into chunks
• 3 cups water or chicken broth
• 1 apple, grated (for natural sweetness, optional)
• 100g Japanese curry roux (store-bought, such as Golden Curry or Vermont Curry)
• Salt and pepper to taste

Directions

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté for 2–3 minutes until translucent and slightly softened.
2. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
3. Stir in the carrots, potatoes, and zucchini. Continue to sauté for 2–3 minutes to bring out the vegetables’ flavor.
4. Pour in the water or chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the vegetables are tender.
5. Turn off the heat. Break the curry roux into small pieces and stir it into the hot liquid until fully dissolved.
6. If using grated apple, stir it in at this stage for a subtle natural sweetness.
7. Return the pot to low heat and simmer for another 5–10 minutes, stirring occasionally, until the sauce thickens to a rich, glossy consistency.
8. Serve hot with steamed white rice.

Servings and timing

Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Make It Spicier: Use a hot version of Japanese curry roux or add a pinch of cayenne or chili powder.
• Vegan Version: Substitute the chicken with tofu or chickpeas and use a plant-based curry roux.
• More Vegetables: Add mushrooms, bell peppers, or green beans to boost the vegetable content.
• Coconut Twist: Replace some of the broth with coconut milk for a slightly creamier curry.
• Beef or Pork Option: Use cubed beef chuck or pork shoulder instead of chicken for a different protein base.
• Rice Alternatives: Serve with brown rice, cauliflower rice, or udon noodles.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Japanese curry freezes well. Cool completely before freezing in a sealed container for up to 2 months.
Reheating: Reheat gently in a saucepan over low to medium heat, adding a splash of water if the sauce has thickened too much. Microwave reheating also works in short intervals.

FAQs

What is Japanese curry roux?

Japanese curry roux is a blend of flour, fat, spices, and seasonings sold in blocks. It’s the key ingredient in creating the thick, flavorful sauce typical of Japanese curry.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, though chicken thighs offer a more tender and juicy texture after simmering.

Is this curry spicy?

Japanese curry is usually mild and slightly sweet. You can choose between mild, medium, or hot varieties of curry roux based on your preference.

Why add grated apple to curry?

Grated apple adds a subtle natural sweetness and depth of flavor that complements the spices and enhances the overall richness of the curry.

Can I make this in a slow cooker?

Yes. Sauté the onions and chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours. Add the roux in the last 30 minutes.

What type of potatoes should I use?

Waxy potatoes like Yukon Gold hold their shape better, but russet potatoes will make the curry slightly thicker due to their starch.

How thick should the curry be?

It should have a thick, stew-like consistency. If it’s too thin, simmer uncovered for a few more minutes to reduce.

Can I double the recipe?

Yes, simply double all ingredients and use a larger pot. Cooking time may need a slight adjustment.

Is Japanese curry gluten-free?

Most store-bought curry roux contains wheat. Look for gluten-free brands if needed, or make a homemade roux using gluten-free flour.

Can I serve this without rice?

Yes. While rice is traditional, this curry also pairs well with noodles or even crusty bread.

Conclusion

Japanese chicken curry with root vegetables is a deliciously cozy and satisfying dish that combines comfort and depth of flavor in every bite. With its mild spice level, rich sauce, and nourishing ingredients, it’s a fantastic one-pot meal perfect for weeknights or leisurely weekends. Whether you’re new to Japanese cooking or looking for a familiar classic, this dish delivers warmth and flavor every time.

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