Japanese Chicken Curry (Chicken Kare) チキンカレー

Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 2 tbsp (30 g) salted butter; 2 medium onions (400-450g), divided; 1 medium (100 g) carrot; 2 medium (200 g) potatoes; 1 cup (80 g) mushrooms of choice; 1 garlic clove, minced; 1 tsp ginger, minced; 1 small apple (90g), grated; Black pepper, to taste; 1 lbs (400-450 g) boneless skinless chicken thighs, cut into bite-sized pieces; 2 cups (500 ml) chicken stock, dashi or water; 1 package (100-120 g) Japanese curry roux (mild, medium, or hot) or homemade curry roux; miso paste; soy sauce; honey; sugar; fruit chutney; ketchup; Worcestershire sauce; cocoa powder; chocolate; instant coffee; 4 servings (800 g) cooked Japanese short grain rice; fukushinzuke (Japanese pickled vegetables); ryakyo (pickled shallots)

This Japanese chicken curry recipe delivers tender chicken and vegetables in a flavorful, mildly spiced curry sauce. Simple to prepare, this comforting dish is perfect for weeknight dinners and offers a balance of savory and sweet flavors unique to Japanese curry. Serve over rice for a satisfying meal everyone will enjoy!

japanese chicken curry on a white plate with shot grain rice

What is Japanese Curry?
Origins of Japanese Curry
Differences Between Japanese Curry and Other Curries from Around the World
Smooth vs. Chunky Japanese Curry
Key Ingredients for Japanese Curry

Japanese Curry Roux
Protein
Vegetables
Kakushi Aji (Hidden Flavours and Secret Ingredients)

How to Make Japanese Chicken Curry
Top Tips for Delicious Japanese Curry
How to Serve Japanese Curry
How to Store and Reheat Leftover Curry
Recipe FAQ
More Japanese Curry Recipes to Try
Japanese Chicken Curry Recipe

Japanese curry is definitely a staple in most Japanese households’ dinner rotations. Growing up, it was also my mom’s go-to dish for feeding a crowd or when we had friends over. Now, it’s my own favorite for gatherings like potlucks; it’s easy to make in large batches, and it’s always a crowd-pleaser.

What is Japanese Curry?

Japanese curry is a popular comfort food known for its thick, mildly spiced, and slightly sweet flavor profile. Unlike other curries, Japanese curry uses a rich roux base that creates a stew-like consistency, often filled with tender pieces of meat, potatoes, carrots, and onions. This flavorful dish is typically served over steamed rice or with noodles like udon. Japanese curry is easy to customize with various spice levels and ingredients, making it a versatile dish loved by all ages. Its unique taste and simplicity have made it a staple in Japanese cuisine and a favorite around the world.

Origins of Japanese Curry

Japanese curry, or Kare Raisu (カレーライス, Curry Rice), arrived in Japan during the late 19th century via the British navy, who brought Indian-inspired curry during the Meiji era. Initially a foreign luxury, it quickly adapted to Japanese tastes, becoming milder, sweeter, and thicker than traditional Indian curries. The introduction of ready-made curry roux in the 20th century made it even more accessible, allowing households to prepare it quickly and easily. Over time, Japanese curry evolved into a beloved comfort food with regional varieties and endless ingredient combinations, commonly served over rice or with noodles like udon.

Differences Between Japanese Curry and Other Curries from Around the World

Japanese curry differs from other curries around the world due to its milder, sweeter flavor profile and thicker consistency. Unlike many South Asian or Southeast Asian curries that rely heavily on a variety of spices and herbs, Japanese curry typically uses a pre-made roux (a mixture of fat, flour, and curry powder), making it easier to prepare and offering a rich, velvety texture. Additionally, Japanese curry is often served with steamed short-grain rice, which is softer and more neutral in flavor compared to the rice in other curry dishes.

Smooth vs. Chunky Japanese Curry

Chunky Japanese curry, with its hearty chunks of vegetables and meat, is more of a homestyle dish. On the other hand, smooth curry is commonly found in restaurants, where the curry is often blended to a velvety consistency. This smoother texture pairs perfectly with katsu, as it coats the crispy breaded cutlet without overpowering it.

Key Ingredients for Japanese Curry

There are many variations of Japanese curry, which can vary depending on the ingredients used, as well as the region, household, and restaurant. Here are the 4 basic components to Japanese curry:

Japanese Curry Roux

There are so many brands of curry roux on the market and vary greatly in flavour. Many also come in mild, medium or spicy. Try a few and see which brand you like the most as everyone has different preferences but here’s a general idea of some popular ones and what they taste like:

S&B Golden Curry: Made with 35 kinds of spices and herbs, giving it a stronger curry flavor with a balance of acidity and sweetness. It has a medium spice level and a looser texture.
House Kokumaru: Features caramelized onions and a creamy roux. The sweetness from the onions and added cheese and creams create a mellow, rich flavor. It has a slightly sweet, creamy taste with a smooth texture.
House Vermont Curry: Contains apples and honey, making it the sweetest of the brands. It has a thick, almost milky texture, with a fruity flavor that’s popular among children.
S&B Dinner Curry: Known for its umami and elegant richness. It’s light, with a medium spice level and a medium-thick texture.
House Java Curry: The spiciest brand, with a deep, rich flavor profile. It has no noticeable acidity or sweetness and a medium-thick texture, making it a favorite among adults.
Glico Zeppin: Uses 40 spices, resulting in a deeply rich flavor with a balanced mix of sweetness, acidity, and spice. It’s creamy with a thick consistency.
S&B Torokeru: Well-balanced in spices with a slight sweetness. It has a looser texture than some other brands but still coats the back of a spoon. Torokeru line does not contain meat or dairy so a great option for vegans!

I personally grew up eating Torokeru and Golden curry so it’s very comforting to me. However, I recently tried Zeppin curry and that might be my favourite! I also often combine two curries like Vermont (sweet curry) and Java (spicy) to get the best of both worlds.

Protein

Beef, pork, and chicken are all popular choices for curry. Beef brings a rich, umami flavor that enhances the overall taste of the dish. Pork is tender and juicy, complementing curry well, while chicken offers a lighter, fresher taste that balances the dish’s richness. Each meat works well in curry, so choose based on your mood and preferences. For today’s recipe, we’ll be using chicken.

When using chicken, thighs and wings with the skin are the best options. These cuts offer more flavor, and the fat from the skin adds richness and aroma to the curry. However, skin on boneless chicken thighs are not as readily available here in North America so my mom always used skinless chicken thighs which is also preferred over chicken breast due to its flavour and tenderness.

Vegetables

Onions, potatoes, and carrots are standard ingredients in curry. Onions provide sweetness and richness, forming the base of the dish. Potatoes add a ‘fluffy’ texture and natural sweetness, making them a popular choice. Carrots bring vibrant color and nutrition. You can also enhance your curry with other vegetables like mushrooms, eggplant, bell peppers, and broccoli for added flavor and variety.

Kakushi Aji (Hidden Flavours and Secret Ingredients)

In Japanese chicken curry, adding a “kakushi aji” (隠し味), or “hidden flavor,” is a popular technique that elevates the dish with subtle layers of taste. These hidden ingredients, like soy sauce, coffee, honey, or chocolate, are added in small amounts to create a richer and more complex curry. For Japanese chicken curry, a spoonful of miso or splash of soy sauce enhances umami, while grated apple adds natural sweetness, balancing the curry’s savory and spicy notes. By incorporating kakushi aji, you can transform your Japanese chicken curry into a deeper, more nuanced meal that’s irresistibly flavorful and unique. I have a whole blogpost that covered kaksushi aji used in Japanese cooking for some ideas but here are some great options specifically for curry:

apples
honey
ketchup
banana
tomato
yogurt
garlic
ginger
red chili pepper
black pepper
chocolate
cocoa powder
instant coffee
oyster sauce
mirin
sake
rice vinegar
red or white wine
tonkatsu sauce (Worcester sauce)
miso
soy sauce (add after roux)
dashi (stock instead of broth or water)

How to Make Japanese Chicken Curry

Japanese curry is one of the easiest meals to make! Here’s a quick rundown:

Prepare Onions: Thinly slice one onion and cut the other into eighths. Microwave sliced onion for 2 minutes, stirring halfway. Set aside.
Caramelize Onions: In a pot, melt butter over medium heat. Add microwaved onions, cooking until golden, about 10-15 minutes.
Cook Chicken: Cut chicken into bite-sized pieces. In a separate pan, cook chicken in oil over medium-high heat for 4-5 minutes until no longer pink. Set aside.
Build Curry Base: Add garlic and ginger to caramelized onions, sauté 2-3 minutes. Stir in cut onions, carrots, potatoes, and mushrooms.
Add Chicken & Broth: Return chicken to pot. Pour in dashi or stock, bring to a boil, then reduce heat. Cover and simmer 15-20 minutes until vegetables are tender.
Flavor Curry: Grate an apple into the pot. Season with pepper and any additional flavors. Adjust to taste.
Add Curry Roux: Once vegetables are soft, add broken-up curry roux. Stir until dissolved, then simmer 5-10 minutes to thicken.
Serve: Serve hot over rice. Garnish with fukushinzuke and ryakyo. Enjoy!

Top Tips for Delicious Japanese Curry

Cut vegetables the same size: Varying ingredient sizes can cause uneven cooking—some pieces may remain firm and need extra time, while others might fall apart. To ensure even cooking, cut all ingredients to a uniform size.
Quick, caramelized onions: Onions are a must in Japanese curry, but the extra step of caramelizing onions really add a lot of natural sweetness and flavour to curry. For quick caramelized onions, microwave them covered to speed up the wilting process and then finish it off in the pot until jammy.
Skim the scum: This helps remove any unwanted odor and for a clean, pure and natural flavour from the chickena nd vegetables.
Turn off the heat before adding roux: If the roux is heated too quickly, the starch may clump instead of dissolving smoothly into the broth. To prevent this, first turn off the heat, break up the roux, and add it to the pot, stirring until fully dissolved. Then, simmer on low heat for 5 to 10 minutes to allow the starch to cook fully, resulting in a thick, smooth curry.
Simmer, don’t boil: Once the roux is added in, it is prone to burning. Always use low heat to simmer and stir every 5-10 minutes.
Make extra: Curry tastes even better the next day! Make extra to have leftovers for the next day or freeze for future use. Japanese curry is great for meal prep!

How to Serve Japanese Curry

Japanese curry is traditionally served over a bed of Japanese short-grain rice, which complements its thick, mildly sweet, and savory sauce. For a classic presentation, pour the curry over half of the rice on a plate, leaving the other half visible. Garnish with pickled radish (fukujinzuke) or pickled onions (ryakyo). It’s also delicious with tonkatsu or chicken katsu creating a popular dish known as katsu curry.

How to Store and Reheat Leftover Curry

To store leftover Japanese curry, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days, or freeze for up to 1 month. When reheating, gently warm it on the stovetop over low heat, stirring occasionally, to prevent the sauce from sticking or separating. If the curry thickens after refrigeration, add a splash of water or broth to reach your desired consistency. For best results, store the rice separately to maintain its texture.

You can also use leftover curry to make kare pan (Japanese curry bread), tamago cheese kare pan, baked kare pan, yaki curry, curry udon, curry ramen and more!

Recipe FAQ

Can I make Japanese chicken curry without a curry roux?

Yes! While pre-made curry roux blocks are convenient and traditional, you can make Japanese curry from scratch by creating your own roux with flour, butter, and Japanese curry spice blend. This allows you to control the flavors, spice level, and ingredients for a more personalized curry. Here is also a recipe for homemade Japanese curry roux cubes.

More Japanese Curry Recipes to Try

Curry Udon
Vegan Japanese Curry
Coco Ichi Style Japanese Curry
Vegan Tofu Katsu Curry
Single Serving Japanese Curry
Natto Curry
Japanese Beef Curry (coming soon)
Japanese Pork Curry (coming soon)
Japanese Fish Katsu Curry (coming soon)

Enjoy!! If you make this Japanese Chicken Curry recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!