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Japanese Chicken Curry with Root Vegetables

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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.

Ingredients

Scale
  • 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 (optional, for natural sweetness)
  • 100g Japanese curry roux (e.g., Golden Curry or Vermont Curry)
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat. Add the sliced onions and sauté for 2–3 minutes until slightly softened.
  2. Add chicken pieces and season with salt and pepper. Cook until browned on all sides.
  3. Stir in the carrots, potatoes, and zucchini. Sauté for 2–3 more minutes.
  4. Add water or chicken broth and bring to a boil. Lower the heat and simmer for 15–20 minutes until vegetables are tender.
  5. Turn off the heat. Break the curry roux into pieces and stir into the pot until dissolved.
  6. If using grated apple, stir it in at this stage for extra depth of flavor.
  7. Return the pot to low heat and simmer for another 5–10 minutes until thickened, stirring occasionally.
  8. Serve hot with steamed white rice and enjoy!

Notes

  • Adjust the thickness of the curry by simmering longer or adding extra water.
  • Grated apple adds a subtle sweetness that balances the spices well.
  • Leftovers taste even better the next day as flavors develop further.

Nutrition

Keywords: japanese curry, chicken curry, curry rice, japanese comfort food, golden curry recipe

Find it online: https://epicrecipebox.com/japanese-chicken-curry-with-root-vegetables/