A bowl of Japanese chicken curry with chunks of chicken, carrots, and potatoes served alongside white rice, garnished with pickled ginger.

This may come as a surprise, but Japanese Curry, aka Curry Rice (Kare Raisu, カレーライス), is an exemplary comfort food and one of the most-loved home-cooked dishes in Japan. I grew up on curry rice, as my mom would make it as frequently as I can recall.

The bite-sized chunks of meat, the thick-cut vegetables, the rich and creamy brown curry sauce, and the fluffy rice make every bite so comforting and exciting. Not only is it a meal that’s easy to make on busy nights, but it also tastes better on the second day.

So, if you wish to master Japanese home cooking, you must add Japanese curry to your repertoire. Let me show you how to make Japanese Chicken Curry (チキンカレー) today!

A plate of Japanese chicken curry with rice, featuring tender chicken, potatoes, carrots, onions, and a garnish of red pickles, served with a spoon on a checkered napkin.

What is Japanese Curry?

Japanese curry is a thick curry with a stew-like consistency and commonly includes protein, sweet onions, carrots, and potatoes. The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices).

You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken, which is the recipe I’m sharing here. For other variations, try Bone-in Chicken Curry for a richer broth, or Yaki Keema Curry for a baked version with egg and cheese.

Don’t miss my Japanese curry recipes roundup, which includes vegetarian curry and more!

History of Japanese Curry

Curry was introduced to Japan in the late 1800s by the British, and they were initially Western-style stews mixed with curry powder. The Japanese adapted curry to their own version, and ‘Curry Rice’ (Kare Raisu, カレーライス) was born soon after. By the 1950s, S&B Foods developed a convenient instant mix — known as curry roux — in block form so everyone could make curry rice easily at home.

Today, curry has become a staple of the Japanese home and is widely available in restaurants and food halls in departmental stores. The popularity extends beyond Japan; you can find its presence in many other Asian countries.

What Makes Japanese Curry Different from Other Curries

Japanese curry is quite different from most other curries worldwide — it has a thicker consistency, and the taste leans on the sweet and savory side. The unique sweetness comes from onions, carrots, and other additions like honey and grated apples.

The sauce resembles a rich, thick demi-glace layered with spices and earthy flavors. Some would describe Japanese curry more like a hearty stew than a typical curry like Thai or Indian. It isn’t spicy, so it is suitable for children.

It’s also served with Japanese short-grain rice, which is sticker than basmati rice or long-grain rice. The rice grains also soak up the curry.

A white plate with Japanese chicken curry, steamed white rice, and red pickled ginger. The curry contains chunks of chicken, carrots, and potatoes. A spoon and a small bowl of extra ginger are beside the plate.

The Base Flavor – Japanese Curry Roux

The reason why we can make Japanese curry in a short time is that we use the convenient Japanese Curry Sauce Mix (curry roux カレールー) that comes in a box. The curry roux imparts a unique depth of aromatic spice flavor and creaminess to the dish. I’m not a big fan of “instant” or boxed food, but I have to say Japanese Curry Roux is an exception!

Two boxes of Japanese curry roux, Java Curry (medium hot) and Vermont Curry (mild), with an opened Java Curry package showing its brown curry block on a white background—perfect for preparing authentic Japanese chicken curry at home.

Spice Level

Each brand of curry roux usually comes with three levels of spiciness — Mild, Medium, or Hot. Since these are packaged for Japanese taste, the hot level is not nearly as spicy as Thai or Indian curry.

Too Salty?

Some of you may find the pre-boxed curry roux salty, and I agree. It does have a strong (salty) taste, which is why it goes well with plain steamed rice. The Japanese palate, in general, is gravitated to salty, savory foods.

Here are my suggestions:

  • Make my homemade curry roux.
  • Use water or half water half chicken stock instead of all chicken stock (because the saltiness of the stock varies).
  • Use less curry roux.
  • Add more water to dilute the roux, but note that the curry sauce will be more watery.
A white tray lined with newspaper-style paper holds several square pieces of curry-flavored fudge reminiscent of Japanese chicken curry. A jar labeled curry powder and a glass container with more fudge are in the background.

Homemade Japanese Curry Roux

Although the boxed stuff may spare you some time in the kitchen, you’ll be surprised at how easy it is to make your own Japanese Curry Roux at home. And just like all curries, curry roux is best made from scratch. What are the other good reasons for homemade roux?

  • All-natural ingredients – You won’t find any chemical seasonings, preservatives, artificial flavors, or other food additives commonly found in boxed mixes.
  • Customizable – You can adjust the flavor, spice level, and thickness to your preferred taste.
  • Convenient – When I need dinner on the table fast, I break off a few cubes of curry roux. It’s not only convenient, it’s also reliable. 

Learn How to Make Japanese Curry Roux—it only takes 30 minutes!

A white tray filled with square pieces of golden brown fudge sits on newspaper-print parchment paper. A red canister labeled curry powder—often used in making Japanese chicken curry—is partially visible in the background.

Secret Ingredients – Personalize Your Curry

My mom always adds some grated apples and different condiments to the curry. She says, “If you use just the boxed curry roux, your curry will always taste the same. It will not be different from your neighbor’s curry.”

So she taught me two tricks. 1) Use two different brands of curry roux – you can even mix the spice levels, like mild and medium spicy. 2) Use additional seasonings.

My mom and I would use a few combinations of the following ingredients to enhance the flavor and give some complexity to the curry.

* Bold items are our frequently used condiments.

* Use 1-3 tsp of secret ingredients to start. These are supposed to be “secret” ingredients and you don’t need to add a lot of it.

* Add the secret ingredients with the broth/water and cook together.

Sweet Taste

  • Chutney
  • Grated apple
  • Honey (Amylase in honey breaks starch and causes viscosity loss; therefore, add honey with broth and cook it. Do not add it after the curry roux as the curry will become watery.)
  • Ketchup
  • Mashed banana
  • Mirin
  • Orange/Apricot jam

Refreshing/Sour Taste

  • Lemon (Add right before serving)
  • Tomato
  • Yogurt

Spicy Taste

  • Red chili pepper
  • Black pepper
  • Cayenne pepper

Fragrance

  • Cumin
  • Bay leaf
  • Cinnamon
  • Curry leaves

Umami and Depth

  • Butter (Add with roux)
  • Chocolate (Add with roux)
  • Garlic cloves (Add while sauteeing)
  • Fresh ginger (Add while sauteeing)
  • Instant coffee
  • Milk (Add with roux)
  • Oyster sauce
  • Red wine
  • Sake
  • Soy sauce
  • Tonkatsu sauce or Worcestershire Sauce
A bowl of Japanese chicken curry with tender pieces of chicken, potatoes, carrots, and white rice, garnished with red pickles. An iced drink, a spoon, and a striped napkin are set beside the bowl. Another bowl is partially visible in the background.

8 Helpful Tips to Make Japanese Chicken Curry

Tip #1: Cut ingredients into uniform shape

This helps to cook everything evenly at the same time.

  • Chicken: I recommend a Japanese cutting technique called sogigiri (そぎ切り), which slices the ingredient at an angle for more surface area.
  • Onions: I cut into thick wedges for additional texture.
  • Carrots: It takes time to cook carrots, so I recommend another Japanese cutting technique called rangiri (乱切り), which is a rotating cut. You rotate the ingredients as you cut. This creates a more open surface.
  • Potatoes: I recommend Yukon gold potatoes for curry if you prefer to keep the potato shape in the final presentation. Russet potatoes tend to get dissolved by the end of cooking. Cut into 2 inches (5 cm) size, which is ideal.

Tip #2: Cook the onion till tender and golden

The nicely browned onions add a ton of flavor to the final curry. If you have an additional 5-10 minutes, caramelize the onion.

Tip #3: Cover the ingredients with just enough broth (or water)

When you add the broth/water, be sure the ingredients are covered with enough water and not submerged completely. The “barely covering” situation is called hita hita (ひたひた) in Japanese. The ingredients will release more moisture into the cooking liquid as you simmer.

Tip #4: Add “Secret Ingredients” to the broth

Add your ‘secret ingredients’ with the broth before you bring everything to a simmer, before adding the curry roux.

Tip #5: Do not forget to skim

Skimming is a significant step in Japanese cooking. We skim the scum and impurities to achieve a refined taste.

Get a fine mesh skimmer and fill up the measuring cup with water. Skim the impurities and dunk the skimmer in the water to clean. Repeat until the broth is clean.

Tip #6: Add two cubes of curry roux at a time

Make sure all the curry roux cubes are dissolved completely. You don’t want to bite into a chunk of curry cube while eating!

Fill up a ladle with broth and add two cubes. Using a spoon or chopsticks, let the roux dissolve completely. Then, add two more cubes and repeat.

Tip #7: Watch out when simmering curry

Always watch the curry after you add the roux. The thick curry sauce gets burnt easily at the bottom of the pot.

  • Need to simmer uncovered for 10 minutes after adding curry roux.
  • Use low heat to simmer.
  • Stay in the kitchen, and keep stirring!

Tip #8: Make a big batch and store

Japanese curry is ideal for freezing. I often cook up a big batch of leftovers and keep them in the refrigerator for a few days or in the freezer for up to a month.

Oh, one more thing! Starches like potatoes and sweet potatoes will change their texture after freezing, so remove them if you plan to freeze the curry.

A stainless steel Instant Pot Ultra electric pressure cooker sits on a white surface with its digital display showing 00:35. The lid is closed and the control panel is illuminated, ready to prepare a comforting batch of Japanese chicken curry.

Make Japanese Curry in a Pressure Cooker

Do you own an Instant Pot or a pressure cooker? You can also prepare this comfort dish using my Instant Pot (Pressure Cooker) Japanese Curry recipe.

What to Serve with Japanese Curry

A plate of Japanese chicken curry with tender pieces of chicken, potatoes, carrots, and onions is served with white rice and a small portion of red pickles on top. A spoon and napkin are placed beside the dish.

We typically serve the Japanese curry over rice alongside fukujinzuke, a relish made of finely chopped vegetables such as daikon, eggplant, and lotus root, pickled in a soy sauce-based liquid. It will warm you right up!

I hope you enjoy this delicious Japanese Chicken Curry recipe!

More Delicious Japanese Curry Recipes

A plate of Japanese chicken curry with rice, carrots, potatoes, and tender pieces of chicken is served alongside pickled vegetables. A glass of iced tea and a spoon and fork on a napkin are placed beside the plate on a wooden tray.

More Chicken Recipes to Try

For more ideas, browse our 20 Best Japanese Chicken Recipes for Dinner roundup with everything from karaage to teriyaki to chicken katsu.

Japanese Chicken Curry

4.62 from 1654 votes
by Namiko Hirasawa Chen
A plate of Japanese chicken curry with white rice, topped with red pickles. The curry contains chunks of chicken, carrots, and potatoes. A spoon and napkin are placed to the right of the plate.
Delicious Japanese chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-have for your family meal. 
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Equipment

Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes

Ingredients 
 

Servings: 8 (the leftovers freeze well!)
  • 2 onions (large; 1.5 lb, 670 g)
  • 2 carrots (6.7 oz, 190 g)
  • 3 Yukon gold potatoes (15 oz, 432 g)
  • 1 tsp ginger (grated)
  • 2 cloves garlic
  • ½ apple (6 oz, 170 g)
  • 1½ lb boneless, skinless chicken thighs (see Notes for substitutions)
  • freshly ground black pepper

For the Curry Sauce

For Serving

Instructions

  • Gather all the ingredients. Please read my blog post on the “secret ingredient” we add to the curry. For this recipe, I add ginger, garlic, apple, honey, soy sauce, and ketchup.
    Two photos: Left shows ingredients for Japanese chicken curry, including onions, an apple, carrots, potatoes, ginger, garlic, and raw chicken. Right displays curry mix cubes, broth, seasonings, sauce, sugar, salt, pepper—all essentials for creating a flavorful Japanese chicken curry—arranged on a light surface.

To Prepare the Ingredients

  • Cut 2 onions into wedges. I like to have the texture of the onions in my curry, so I cut them into thick wedges. If you prefer, you can mince or thinly slice the onions so they disintegrate into the sauce.
    Two images: one shows hands peeling an onion, the other shows hands slicing a peeled onion on a wooden cutting board with a knife—preparing fresh ingredients for Japanese chicken curry.
  • Peel 2 carrots and cut them into rolling wedges (it‘s called rangiri in Japanese). This type of cut creates more surface area, which helps the carrots absorb more flavor and cook faster.
    Two close-up photos show hands slicing a carrot on a wooden cutting board—an essential step when preparing ingredients for Japanese chicken curry. The left image captures the cutting in progress, while the right image displays several neatly sliced carrot pieces, ready to be added to the dish.
  • Peel 3 Yukon gold potatoes and cut them into quarters. Soak them in water for 15 minutes to remove excess starch. Tip: Yukon gold potatoes hold their shape well. You can use russet potatoes, but they tend to disintegrate into the broth during cooking, so cut them into 6 pieces each and add to the pot toward the end of cooking.
    A hand slices a peeled potato on a cutting board; next to it, potato pieces—perfect for Japanese chicken curry—are soaking in a bowl of water.
  • Grate the ginger (I use a ceramic grater) and measure 1 tsp ginger with the juice. Set aside. Mince 2 cloves garlic and set aside (I use a garlic press later when adding to the pot).
    Two images: Left, a person grates ginger on a white ceramic grater. Right, they use a spoon to scoop up the grated ginger and juice from the grater—perfect prep for adding fresh flavor to Japanese chicken curry.
  • Cut ½ apple into quarters, remove the core, and peel the skin.
    Two images show hands using a knife to slice an apple—perfect prep for Japanese chicken curry. The left image shows removing apple seeds, while the right image shows peeling the apple’s skin. Both close-ups are on a wooden cutting board.
  • Grate the apple and set aside. Note: You also could use 1 small lunchbox apple for 8 servings.
    Close-up of a hand dipping bread into melted butter and pineapple in a bowl, next to a saucepan with the same mixture simmering on a wooden surface, reminiscent of the sweet and savory notes found in Japanese chicken curry.
  • Cut off the extra fat from 1½ lb boneless, skinless chicken thighs and discard it. Then, cut the chicken into bite-sized pieces. I recommend cutting it diagonally (it‘s called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster. Season with freshly ground black pepper. Tip: If you will use homemade curry roux, you can lightly season the chicken with kosher salt as well.
    Two-panel image: Left, a hand uses a knife to cut raw chicken into chunks, preparing ingredients for Japanese chicken curry. Right, numerous chicken pieces are spread out while a hand sprinkles salt over them.

To Cook the Curry

  • Heat 1½ Tbsp neutral oil in a large pot over medium heat and add the onion.
    A hand pours oil into a pot in the first image, preparing the base for Japanese chicken curry. In the second image, sliced onions are being added to the pot.
  • Sauté the onions, stirring occasionally, until they become translucent and tender, about 5 minutes. Don‘t stir them too often because they won’t develop a golden color. Cooked onions add amazing flavor, so don't skip this step. If you have extra time, definitely sauté the onions an additional 5 minutes to add more color and flavor.
    Two side-by-side images show sliced onions in a pot as the base for Japanese chicken curry. The left side displays raw onions, while the right side shows the onions softening and turning translucent as they cook, both with a wooden spatula stirring.
  • Add the minced garlic (I pass it through a garlic press for a finer texture) and grated ginger and mix well together.
    Two images show the beginning steps of Japanese chicken curry, with sliced onions sautéing in a pot. In the left image, grated garlic is being added to the onions. In the right image, a hand holds a small bowl with minced ginger, about to add it to the pot. A wooden spoon rests inside.
  • Add the chicken and cook, stirring frequently, until it‘s no longer pink on the outside. If the onions are getting too brown, reduce the heat to medium low temporarily.
    Side-by-side photos of raw chicken and sliced onions being sautéed in a pot for Japanese chicken curry. The left image shows raw chicken with onions; the right image shows the chicken partially cooked and onions softened.
  • Add 4 cups chicken stock/broth. To reduce the sodium, you can substitute with water only or use half stock and half water, if you prefer. Tip: If you‘re using my homemade curry roux, you don‘t need to worry as it does not contain salt.
    Two images show a pot with sliced onions, chicken, and broth being poured in, then stirred together on a stovetop. The mixture appears to be cooking for a savory Japanese chicken curry dish.
  • Add the grated apple, 1 Tbsp honey, 1 Tbsp soy sauce, and 1 Tbsp ketchup (or any condiment you choose to add). Please read my blog post for details.
    Two photos show hands adding ingredients (minced garlic, oil, soy sauce, ketchup, and a thick sauce) from small bowls into a pot of Japanese chicken curry simmering with chopped onions and chicken pieces on a stovetop.
  • Add the carrots and Yukon gold potatoes (if you‘re using russet potatoes, add them later in the last 15–20 minutes of cooking). The broth should barely cover the ingredients. Don‘t worry; we don‘t want too much liquid here, and additional liquid will be released from the meat and vegetables.
    A pot of stew being cooked, with chopped potatoes and carrots added to a brown broth reminiscent of Japanese chicken curry. A wooden spatula rests inside the pot. Two images show before and after stirring the vegetables.
  • Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.
    Split image: On the left, a closed Staub cast iron pot on a stove. On the right, the pot is open, revealing a Japanese chicken curry stew with potatoes, carrots, and broth simmering inside.
  • Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.
    A pot of soup with carrots and potatoes simmers; reminiscent of Japanese chicken curry, a ladle skims broth in one image, while broth is poured into a measuring cup in the other image.
  • Continue to cook covered until a wooden skewer goes through the carrots and potatoes.
    Split image: left side shows a closed Staub cast iron pot on a stove, right side reveals the pot open with simmering Japanese chicken curry, featuring tender chicken, potatoes, onions, and carrots in a rich golden broth.

To Add the Curry Roux

  • Turn off the heat. From 1 package Japanese curry roux, put 1–2 cubes in a ladleful of cooking liquid. Slowly let it dissolve with a spoon or chopsticks and stir into the pot to incorporate. Repeat with the rest of the blocks, 2 cubes at a time. Tip: I use 1 full-sized box of store-bought curry roux, which is typically for 8–12 servings (be careful, as some brands offer a smaller box, which is 4 servings). With my homemade curry roux, I typically use 6–7 cubes for 8 servings (about 80% of the curry roux mixture if it hasn‘t solidified yet).
    Two side-by-side images show a pot of Japanese chicken curry. The left image features chunky vegetables and tender chicken simmering in broth, while the right image shows the same pot after curry roux is added, transforming the soup into a thicker, rich brown curry.
  • Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5–10 minutes. If your curry is too thick, you can add water to thin the sauce. When you stir, make sure that no roux or food is stuck to the bottom of the pot; otherwise, it may burn.
    A pot of Japanese chicken curry with visible chunks of potatoes, carrots, onions, and tender pieces of chicken in a thick, golden-brown sauce, simmering on a stovetop.
  • If you use my unsalted homemade curry roux, taste the curry now and add salt to your liking. Tip: I recommend adding 2–4 tsp Diamond Crystal kosher salt, but this will vary based on the brand of the chicken broth and condiments you added.
    Two images of a pot with Japanese chicken curry containing carrots, potatoes, and onions. In the first image, a hand adds seasoning; in the second, the curry simmers with visible vegetables.

To Serve

  • Serve the curry with steamed Japanese short-grain rice on the side. If you like, garnish with fukujinzuke (Japanese red pickled vegetables).
    A ladle serves Japanese chicken curry with vegetables and tender chicken onto a plate of white rice; another plate shows the flavorful Japanese curry with rice, garnished with pickled red ginger.

To Store

  • You can keep the leftovers in a glass airtight container (so no stains!) and store it in the refrigerator for up to 3 days and in the freezer for a month. The texture of the potatoes will change in the freezer, so you should take them out before freezing. Defrost the frozen curry in the refrigerator for 24 hours before you want to reheat it.

To Reheat

  • Leftover curry sauce will thicken into a paste as it cools, so it tends to burn while reheating. To avoid this, stir ½ cup (120 ml) water or more into the leftover sauce until loosened. Then, gently reheat it on low heat. If the sauce seems thin, continue heating with the lid off to reduce the sauce.

Notes

Substitutions: You can substitute the chicken with beef, pork, shrimp, seafood, tofu, mushrooms, and other vegetables. Since tofu, mushrooms, and vegetables cook quickly, you may not need to simmer them for 15 minutes, except for dense root vegetables like carrots and potatoes here. You can sauté mushrooms and softer vegetables (squash, zucchini, eggplant, etc.) and simmer for 5 minutes or until tender. If you use tofu, you just need to warm it up as it’s is already fully cooked. I recommend draining tofu for 15 minutes prior to use and adding it right after you add the curry roux. Warm it up for the last 5–10 minutes.

Nutrition

Calories: 576kcal, Carbohydrates: 81g, Protein: 25g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 107mg, Sodium: 521mg, Potassium: 778mg, Fiber: 6g, Sugar: 10g, Vitamin A: 4418IU, Vitamin C: 21mg, Calcium: 91mg, Iron: 6mg

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Editor’s Note: The post was originally published on Mar 19, 2013. The blog content has been updated, and new images and new video have been added, and the recipe has been slightly revised in October 2021.