Name: Japanese-Style Chicken Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 prepared roast chicken (see recipe below); 1 tbsp vegetable oil; 2 onions, thickly sliced; 2 large garlic cloves, finely grated; 25g ginger, peeled and grated; 45g unsalted butter; 30g plain flour; 1 tbsp medium curry powder; ½ tsp garam masala; 850ml vegetable stock; 1 tbsp soy sauce; 1 tbsp honey; 2 tsp rice wine vinegar; 500g Maris Piper potatoes, cut into eighths; 3 large carrots, sliced on the diagonal; Cooked short-grain white rice; Sliced spring onions; Japanese pickles (optional)

Introduction

This Japanese-style chicken curry blends rich, savory flavors with a touch of sweetness and warming spices. It features tender roast chicken simmered in a fragrant curry sauce with potatoes and carrots, served perfectly over steamed rice. A comforting dish that’s both satisfying and easy to prepare.

A white bowl filled with two main layers: the left side has white steamed rice topped with thin green onion slices and a small pile of light pink pickled ginger; the right side is covered with sliced cooked chicken breast and roasted vegetables like carrots and onions, all drizzled in a thick brown sauce, sprinkled lightly with green onion slices for garnish. The bowl sits on a white marbled surface with a red textured mat underneath it, and a glass of frothy dark beverage sits to the upper right, next to a beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 prepared roast chicken (see recipe below)

1 tbsp vegetable oil

2 onions, thickly sliced

2 large garlic cloves, finely grated

25g ginger, peeled and grated

45g unsalted butter

30g plain flour

1 tbsp medium curry powder

½ tsp garam masala

850ml vegetable stock

1 tbsp soy sauce

1 tbsp honey

2 tsp rice wine vinegar

500g Maris Piper potatoes, cut into eighths

3 large carrots, sliced on the diagonal

Cooked short-grain white rice

Sliced spring onions

Japanese pickles (optional)

Instructions

Step 1: Heat the vegetable oil in a large flameproof casserole or pan over medium heat. Add the sliced onions and cook for 10 minutes until they are lightly golden.

Step 2: Mix in the grated garlic and ginger, cooking gently for 2 minutes until fragrant.

Step 3: Add the butter. Once melted and sizzling, stir in the plain flour, curry powder, and garam masala. Cook for 3–4 minutes until the mixture darkens in colour.

Step 4: Gradually ladle in the vegetable stock, stirring well after each addition to avoid lumps.

Step 5: Bring the sauce to a gentle simmer, then add the soy sauce, honey, and rice wine vinegar.

Step 6: Stir in the potatoes and carrots, cover the pan, and simmer for 15–20 minutes until the sauce thickens and the vegetables are tender.

Step 7: Season to taste, adding a little more stock if the sauce becomes too thick.

Step 8: Slice the roast chicken and serve it over cooked short-grain white rice. Spoon the curry sauce on top and scatter with sliced spring onions.

Step 9: Serve with Japanese pickles on the side, if desired, for an authentic touch.

Tips & Variations

Use leftover roast chicken or a store-bought rotisserie chicken to save time without sacrificing flavor.

Adjust the honey and vinegar quantities to balance sweetness and tanginess to your preference.

For a richer sauce, replace some of the vegetable stock with chicken stock.

Add other vegetables like peas or bell peppers for additional color and texture.

Use mild or hot curry powder depending on your spice preference.

FAQs

Can I make this curry without roast chicken?

Yes, you can use diced raw chicken breast or thighs. Brown the chicken pieces before adding the sauce ingredients and simmer until cooked through.

What can I serve instead of rice?

This curry pairs well with steamed rice, but you can also serve it with noodles, crusty bread, or even quinoa for a different twist.

Dinner

Japanese-Style Chicken Curry Recipe