When you are too busy to cook, what is your go-to meal that you plan ahead of time? For my mom it was Japanese Curry aka Curry Rice (Kare Raisu/カレーライス) because she could cook it the day before, and it would taste just as good or even better the second day. I never ever get tired of eating Japanese Curry and I used to wish that my mom was busier so that I could eat Japanese Curry more often.
I know some of you are probably surprised to hear there is a Japanese version of curry, but yes we do! And Japanese curry is quite popular for all generations in Japan and it’s widely available in many restaurants. The Japanese curry is a popular dish outside of Japan as well, especially in Asian countries.
The curry was introduced to Japan in late 1800 by the British and originally it was Western-style stews mixed with curry powder. The Japanese adapted curry to their own version, Curry Rice (Kare Raisu, カレーライス) soon after. By 1950s the curry roux in block form was sold by S&B Foods and everyone could make it easily at home.
What is the difference between Japanese and Thai or Indian curry? The Japanese curry sauce is much thicker and sweeter and it’s always served with rice.
The reason why we can make the Japanese curry in a short time is that we use the convenient Japanese Curry Sauce Mix (curry roux カレールー). I’m not a big fan of “instant” or boxed food, but I have to say Japanese Curry Roux is an exception!
Each brand usually comes with 3 levels of spiciness – Mild, Medium, or Hot. Since these are packaged for Japanese taste, the hot is not nearly as spicy as Thai or Indian curry.
If you are going to use a box of curry roux, I highly recommend you to mix up 2-3 different brands of roux and add ketchup, soy sauce, and/or tonkatsu sauce (or worcestershire sauce) to enhance the flavor and give some complexity to the sauce.
However, if you decide to make the Curry Roux from scratch, it only takes a quick 30 minutes. Click here for the recipe. Hope you enjoy Japanese Curry!
Ingredients:
- 1 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables)
- Salt
- Freshly ground black pepper
- 2 carrots
- 2 onions
- 1-2 potatoes
- 1/2 Tbsp. ginger
- 2 cloves garlic
- 1 QT (4 cups/1000ml) chicken broth (or water if you use store bought curry roux)
- 1 apple (I used Fuji apple)
- 1 Tbsp. honey
- 2 tsp. salt
- Homemade Japanese curry roux or 1 box (7 oz, 200g) store bought Japanese curry roux
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. Ketchup
- Soft boiled egg
- Fukujinzuke (pickles)
Instructions:
- Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut it into bite size pieces. Season the chicken with salt and pepper.
- Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
- Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
- Grate the ginger and crush the garlic.
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
- Add the ginger and garlic.
- Add the chicken and cook until the chicken changes color.
- Add the carrot and mix.
- Add the chicken broth (or water).
- Bring the stock to boil and skim the scrum and fat from the surface of the stock.
- Peel the apple and coarsely grate the apples.
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
- When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
- If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
- Add the roux paste back into the stock in the large pot and stir to combine.
- Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke.
Itadakimasu!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 166 comments… read them below or add one }
Looks and sounds so deliciously enticing! It’s easily adaptable for a vegetarian version too, which I always like. Great recipe, Nami. Thanks for sharing.
Japanese curry is my favorite….and I even love that store bought SH brand. So yummy. But I would love to try to make my own homemade curry roux one day. I am drooling now eventhough it is already bedtime now.
wooow thats so interesting, I use curry roux a lot when making curry but i don’t add so many extra things to it, like honey or ginger. Thank you so much for sharing! I will defenately try it out
Hi Aleks, you can definitely play around – honey, ginger, garlic, all the different kinds of condiments I mentioned in the post, apples, yogurt, etc. Hope you enjoy creating your own version.
I never get tired of Japanese curry either. I especially like having it for lunch on workdays. I’ll be honest and say that I have a box of the curry blocks but I’ve never gotten around to using it.
Best to replace it with a newer one. I forgot that I had it in my pantry.
I see that big pot of curry that you cooked–I would have happily eaten that everyday ’til it was gone.
I don’t think that you’ll believe me but I don’t think that I’ve ever had a japanese curry before! Somehow, I’ve never ordered it before as I so love the other options!
Hi Nami – I am so excited to see you write about this! Japanese curry is so delicious. I just bought a box of the S&B curry to try so I’ll definitely follow your guidelines when I do! I’d never realized it was a sauce mix where you add liquid, etc. I had always bought the super-convenient type that comes in a pouch you can simply heat by boiling and then pouring over your rice! I have to say I love those! : ) I’m looking forward to trying this.your version and maybe eventually moving over to homemade…
Love curry rice!!! I haven’t made it from scratch in years. I usually buy the already made packet that you just boil in water. I know…lazy. lol..
Hi Patty! Those are helpful and much healthier than some of the fast food we can get. However, the taste is always the same. By making your own curry, you can adjust to get the best curry you enjoy.
I love chicken curry! This looks so flavorful, Nami!
I could go for Japanese Curry right now…it’s bit cold here today- comparing to the weekend weather, so this would hit the spot to warm me up! Great clicks Nami!
I always wonder what Japanese Curry taste like.. didn’t know it’s sweet. Love your bowl-plate..
Hi Nami! We cook this frequently at home too…Once a week, in fact!
The kids love the sauce with rice… very yummy and easy meal to prepare.
i love japanese curry! in fact, i made your hambagu steak and served it with japanese curry (from a box!) for dinner ^^ it was delicious!
Very beautiful pictures !!
We love it at home, but we never try it with chicken. Thanks for the idea.
Best,
Veronica
Gorgeous pictures, this recipe looks delicious! Love the flavors!
Well, I don’t think I’ve ever had Japanese curry before, but if it’s anything like Chinese curry (um, probably not, especially since I’ve only experienced it in American restaurants) I bet it’s delicious! Actually, I bet it’s delicious either way.
The addition of apple is really interesting!
Thicker and sweeter sounds good to me! Thank you for sharing both this and that delicious poundcake. I’m going to make it for my baby shower. As always, a bright and delicious spot in my day. I hope you have a wonderful and warm Spring week!
I had no idea there was a Japanese curry! That’s really cool.
Any kind of curry is a great curry for me. I have had this in a restaurant but never made it. A shortcut boxed sauce can be a time saver. But will have to make my own sauce some time soon too. Lovely dish.
Hello Nami! Thanks as always for the wonderful recipes! I have made this before but with instant curry mix (S&B Golden Curry), and I’ve had problems with getting the flavor of the curry to penetrate the chicken properly. It might be the quality of the chicken, but I really don’t know what I’m doing wrong. Would you recommend marinating the chicken? If so, what should I put in the marinade? Thank you!!
Hi Janice! Thank you for your kind words. I’m glad to hear you enjoy my recipes. I don’t think you are doing anything wrong, but you can probably improve by cutting into smaller pieces (you might want to try sogigiri cutting method – more open surface), pricking the chicken with fork (make holes so seasonings go in), seasoning the chicken first (salt is necessary), and cooking a little longer (day 2 might be better). I don’t think marinade is necessary. Hope all or some of these will help!
I’m going to have to look for that store-bought roux. Looks delicious!
We love Japanese chicken curry – made it at home recently….it was yum!
Love love japanese curry…just had a pot last week
SH mild is the one I would pick up from grocery store
am so making this again …and this time it will be your homemade recipe
Thank you Nami
Your photo is making my tummy growl n wanting dinner for breakfast ;P
Nami!! I’m doing a happy dance because you’ve shared this recipe. We love love love — really love Japanese curry. I make it from the box because I could never find a recipe from scratch — until now:) My husband loves the package apple honey one. I can’t wait to make your curry from scratch. Thanks so much for sharing!xxx
Love Japanese curry! My husband is not as in love with it so I never make it at home. There’s a box full of unused curry roux in my pantry right now that I always make a sad face at when I see it. Might have to just make some for myself and eat it when he’s not home.
I love Japanese Curry’s, they have such a unique flavour. I usually get the green packet mix! My Japanese student showed me how to make them… I noticed that you use a apple in the curry too, at first I thought this was strange but it is perfect for the sweet flavour of the curry. Great winter dish, thank you for reminding me to make this
this does look simple! I love it. You know what I just saw in your related post thing up above- the rainbow cake. I am about to go check that out because i am having an art party for my 4 yr old in april and that is the perfect cake to do:) thanks ahead of time for the idea:)
I love curry but unfortunately my husband and daughter don’t but my son does. So I typically order it out rather than making it at home. This sounds very tasty and I’m sure I’d love it.
As for being a bread snob, I’m with you on that. I try to avoid carbs, so if I’m going to indulge it better be worth it. The loaf I made was outstanding. The crust was very hard and crispy but that’s how it’s suppose to be. It didn’t last long in our no carb home.
Thanks for stopping by. We’ve both been so busy we’ve barely had time to visit each other. Hope your family is well.
Thanks for the recipe to do the curry roux from scratch, I prefer to do it that way. This dish looks delicious! I have always loved Japanese curry.
This is the way that I make curry…using the “magic” box…I heard of adding apples, but have yet to give this a try…beautiful pictures Nami.
Hope you are having a great week
Japanese curry is the only curry I enjoy. I normally buy curry roux. I didn’t realise it can be made from scratch. I will have to give it a go. Thanks for another great recipe Nami!
Thank you Marianna! I hope you enjoy making this homemade curry roux recipe!
I’m having a Japanese curry tonight for dinner! It’s my sister’s on the go menu when she doesn’t want to cook for too long.
(It’s going to be S&B Golden Curry – hot flavour!)
My go to meal is spaghetti bolognese which is very easy and fast especially for me who run like crazy during the weekdays! I didn’t know you have a curry dish in Japan! I love the fact that it is sweeter than the usual one! Beautiful comforting dish!
Yum! I love Japanese curry. It’s always my go-to meal whenever I want to make something simple for dinner. I love the addition of the hard-boiled egg. Delicious!
Japanese curry is the best! My mom made a very similar version of this when I was growing up!
Now I’m totally craving curry.
I know this will sound silly but I LOVE Japanese curry. Every time we’ve been if it’s on the menu John will say, “She’s having the curry.”
I’m going to try this tomorrow!
Love love love japanese curry! hehe And what a good tip to combine a few different brands and add things to oomph it up! hehe Shall try that next time! hehe thank you for sharing dearie! Beautiful as usual! x
Traditional Japanese curry is one of those comfort meals I can eat all year round. Thank you for sharing your stellar recipe, Nami-san =)
I am also not a lover of “instant” foods but I love S&B curry. I remember I was also very surprised when my roomate for one summer back in college, a Japanese girl, made this for me one evening. I have loved it ever since. Back in those days there were just a handful, not even maybe, Japanese restaurants in Milan and we happened to live right next to the only tiny Japanese grocery in the city. Imagine how lucky that was. They still sell S&B and I have moved back to the same area in the meantime, although things have changed a lot and you can practically eat sushi at every corner now!
I love curry dishes, and I totally love this one!
My mouth is watering (it’s lunch time… why I’m looking at this?!) O__O
I want your curry!!!
Ahh yes Japanese curry! Just one box transports me back to living in Japan
I wonder if it is possible to make this from scratch? It’s quite unique though!
You amaze me, Nami…what an awesome cook you are!!! This looks so delicious, even at 8:00 a.m. in the morning, as I type my comment! Thank you for the great step by step photos, as always!
What could be more comforting and inviting than chicken curry served with hot, steamed rice? This looks so good, I wish I could taste this as I type.
I am curious to know how the grated apples in the curry taste. Will have to try this recipe!
Nami, I’m a big fan of Japanese curries – introduced to me by my Japanese friends Mika and Ryoko in Edinburgh. I wasn’t able to make them for years, but there’s a small Japanese café/shop in Tallinn, Estonia, now, so I can stock up on the curry. (They stock the S&B and Vermont curries). Meanwhile, I learnt to make decent alternative using miso paste and Indian curry powder
I have seen the box of Golden Curry in the markets before but didn’t realize it was for making a Japanese curry. Your recipe and photos make me think I must try it.
Thanks for sharing your homemade roux recipe, I am not a fan of using boxed roux so I will try your recipe.
Thanks for sharing this recipe! I really liked your tip about adding a few other condiments to supplement the flavor of store-bought curry roux. I usually just throw in the blocks from a package of Vermont Curry, but I’ll try your suggestion next time I make a batch. =)
I’ve also heard that some people like to add chocolate to their curry. I’ve never tried it myself, but I wonder if you have an opinion on it?
Hi Kimmi! From time to time I do that too, but I get bored with the same flavor so it’s fun adding and see how we get the additional savory flavor by adding extra things.
Yes! I thought of adding it too, some also put coffee too. It adds “koku” in Japanese (if I translate it’s “savory”…). Just more deep dimension to the flavor. 
I have never had Japanese curry before. Looks delicious!!!
Oh my Gosh Nami, this is just beautiful, I think it’s going to be my project this weekend!
Cheers my friend, hugs and kisses!
This is very interesting… I did not know you make curries in Japan. I have learned to make chicken curry from an Indian taxi driver in Singapore, funny story but his recipe was really good and I am still using it.
Ciao.
Mmmmm curry. This looks like a comforting curry stew to me. We got some rain last night and this morning so this was absolutely the perfect thing to wake up to.
Ooooooh I love chicken curry! This looks absolutely delicious, Nami!!!!
I could eat Curry dishes every day. Do I ever love your pictures. Thanks for the recipe!
I always cooked japanese curry but you have a different version and I would love to try it one of these days. I’m sure that your recipe would be awesome! Thanks!
Thank you Rosemarie! I hope you enjoy this recipe!
Hi Nami, what kind of apple do you use for this recipe (or what kind of apple shouldn’t you use for this recipe)? Thanks!
Hi Lillian! I used Fuji apple. I’d recommend a sweet apple because the purpose is to sweeten the roux.
Thank you for asking! I’m going to update with Fuji apple. 
What an excellent meal! I love the step by step photos you showed. It’s so helpful. Yes, I’ve always known there was Japanese curry because we’ve had it from restaurants. But this is my first time to see how it’d done homemade. Thanks for sharing, Nami! My sons will love this dish. Will try it soon. Have a great week!
I’ve used the SB Brand before but found the House brand better tasting and more to our liking. Curry and rice is one of our favorites; I’ve made the curry using udon noodles instead of rice as well and it’s also great! Thank you for the homemade curry roux. I will definitely try it!
Thank you Darlene! Hope you enjoy making homemade curry roux! I always eat curry udon the next day lunch. Ahhh I need to make curry again so I can eat curry udon!
Dear Nami-san,
Thanks for the curry recipe–my husband will be thrilled.
I am trying to locate a Japanese bento blog: it’s called something like O-hitori no… bentou… He/she does gorgeous magawappa bentos. I lost the bookmark when my office computer died and would be so grateful if you could search in Japanese and see if you can find it. Sorry to ask…
Many thanks,
Ilonka
Sending you an email.
Mouth.Watering. WOW!
And I like the fact that you can make it today and eat it tomorrow!!
That curry looks mighty comforting and tasty! Something I have never eaten…
Cheers,
Rosa
Lovely lovely lovely my friend, I am dying to try a vegetarian version
Cheers
CCU
Looks terrific! Really nice recipe – terrific combo of flavors. Thanks for introducing me to Japanese curry – I’ll definitely give this a try.
I’ve been looking for a good base recipe for a chicken curry rice for some time so I’m very happy to see this post. The boxed curry roux that I used for the beef was pretty good and I have another box (actually, I think I have TWO) in my pantry that I can use for this on one of these cold weekends when I don’t want to go out. This time, I won’t overcook the potatoes though as my pictures last time weren’t very appetizing. And cut back on them as well.
I’m definitely adding the tonkatsu sauce etc for a flavour boost as well.
Nami-San
This is one of family’s old standby favorites. I usually buy the “House”brand Japanese curry the mild flavor… You know the one with the pictures of the apples on the front of the box. Adding additional shredded apples and tonkatsu sauce or ketchup/soy is a great idea to give it that extra homemade taste and depth of flavors. If there are any leftovers the next day, I like to make curry udon. Nice photo Nami-San you make even brown food taste good. How do you do that? Ja Mata, BAM
what is the red flaky thing on the side of the dish?
They are pickles called Fukujinzuke. It’s usually served with curry.
http://en.wikipedia.org/wiki/Fukujinzuke
This curry can be simple but looks very, very yummy. I’d be very happy to eat a good plate of it with rice. xx
i mush prefer a japanese curry to traditional curries. i make this uqite often cos its simple and can always take to work the next day too!
I love that you add apple and honey for a little sweetness to the curry – my mom made this dish all the time growing up, and I used those bars of curry roux to cook it for myself in college. It always reminds me of home. =) I want to try your homemade curry roux recipe, just have to get some garam masala. Thanks for sharing, Nami!
Hi Nami!
I just stumbled upon your blog! This recipe looks fantastic, thank you for sharing! I’m going to be making it for dinner soon!
Come check me out at http://andgeesaid.blogspot.com.au/
(: gemma xx
Nami, If I wasn’t sitting in front of the computer…I would be jumping up and down!! I love these S&B curry packets. I have used them several times and I actually bought one recently to make a Japanese curry for the blog.
I am so excited that you use it too. 
Looks marvelous…. I can actually taste that plate in my mind because I know that lovely curry flavor. 
Yayyyyyyy!!!
Nice one, we nearly have the same recipe except for the apples. We also sometimes uses sweet potatoes instead of the usual potatoes which gives a really nice texture and flavours
I love Japanese style curry. I used to make it very often with the store bought roux. Although adding the soy sauce and ketchup at the end is new to me but I think I will kick up the flavor. Great comfort food that can be prepared easily and quickly. Thanks for sharing, Nami.
My husband isn’t a fan of curry and I love it. When he’s off on his fishing trips I make all my favorite dishes. I’ll be including this dish on my list of treats while he’s gone on his next trip.
I’ve never picked Japanese curry when having Japanese food simply because in Malaysia, we have a great variety of curries and they are usually on the spicier side. I guess my tongue isn’t too used to sweet mild curries. Then again, your pictures and descriptions drew me in! I think if I can convince myself to see this as stew, I won’t mind giving it a go at home.
Growing up we always had spaghetti as a last minute meal. This looks delicious, I will have to look for that curry when I go to the Asian market.
I am drooling looking at your curry, so delectable! I would add more chilli flakes to give it more heat
I’m one of the people who something today. I didn’t know that there is a Japanese curry. I don’t think I can find that curry roux here so I hope the Japanese restaurants here have them. I would like to try it!
oh YUM Nami! Japanese curry is one of my absolutely faves (well except for curry udon… recipe request please?! hehe!) I fell head over heels in love with it and love to indulge – especially with the ease of those golden curry rouxs at home! Can’t wait to read your homemade roux recipe
Turned out fantastic! I used a can of coconut milk with a bit of chicken powder mixed in instead of using just chicken broth. Was really flavorful and creamy
Hi Steph! I’m so happy you liked it. I love coconut milk too! Thanks for your feedback!
Nami, I have never heard of Japanese Curry before either but I think this sounds fabulous – I love the fact that you used the very tasty chicken thighs in this recipe. Apple and honey also sound like good, natural sweeteners. And the step-by-step recipe as well as your outstanding photography and presentation is just amazing, again. How very wonderful!
Have a great Thursday!
I didn’t know there was a version of Japanese curry but I love the sweeter touch (as in everything I eat). And beautiful photos, I especially like the last shot
Golden Curry is always my family’s favorite brand when it comes to Japanese style curry. I love the right amount sweetness of the roux. Well, one of these days, I will make my own Japanese curry from scratch and of course I will use your recipe. I love the addition of eggs and that is what I will add next. Thank you, Nami!
Simple is always good, with our busy lifestyles we need more simple dishes. I am very familiar with carry, but I never had a Japanese kind. Thank you, I will check the Asian stores for it.
Very interesting! I’ve never added apple, honey, or ginger to curry before. I will definitely be giving this a try. Thanks, Nami! =D
Oh I would highly recommend!
They are very common ingredients in fact (it’s not my original. 
)
Yum! I can’t wait to get stuck in!!
Thanks Sandy! Hope you will like it!
Just got back from another vacation! Looks like I’m missing out a lot. My friends love buying Japanese instant curry as it’s so convenient. Great one-dish meal too!
I’ve had Japanese chicken curry in Tokyo and loved it. I’m sure your homemade one is 100 times better than that.
I love Japanese curry, it is probably one of the staples that I will order when out at a restaurant, especially in cold weather.
The golden curry mix IS great, even though I don’t usually like boxed mixes!
Yum! I’ve been using Golden Curry brand so far, but I’m so eager to try making homemade roux, sounds like a challenge for me.
I’ve never had Japanese curry before, this sounds fabulous! I need to try this!
Love Japanese curry. I usually add apple and honey too, gives it a lovely sweetness. Thanks for sharing the recipe for the curry roux….I’m surprised how simple it is! Looks yummy!
Hi Nami! I had no idea there was a Japanese curry. I love the idea of a make ahead meal. I’ve been spending the last month resting (well as much as possible) and reorganizing our meal plans. Make ahead meals are essential these days. This would be a big hit in our house. The kids I know would especially enjoy this dish. I think we’ll have to give it a try. Hope all is well. Kristy
Nothing is more comforting as kare raisu! As a kid, on a busy night, my mother once plunked down a pot, a grocery bag of veggies and a block of roux, and set me to work with the rice cooker. I had fun in the kitchen, but I remember complaining to my mother that the writing was all in Japanese, and she told me to just wing it!
The only brand I have tried before is S&B but I like your tip about mixing 2-3 different brands. That reminds me…I have not cooked Japanese curry for a long long time
When i saw the title that this post is related to a Japanese curry I start thinking…”what? is there a Japanese version of Indian curry? Oh…I learn a lot with you.
What an interesting and delicious curry! It is a little sweeter curry, you’re right, but the sweetness comes from the apple which really caught my interest. I love using apple in savory dishes! If I could find some of that instant curry roux, this would definitely become one of my go to meals as well. We both are curry fans of all kinds of curries. Every time I come here, I add something else to my list for the Asian market.
A great dish Nami!
Looks so yummy!! I love Japanese curry too!
after we taken a very nice vegetable curry in Kyoto the other day, now my husband seem like to order Japanese curry whenever we taking meal at the Japanese restaurant, hehehe..I have almost finished use up the curry roux that i bought during the trip, time to replenish some. I like your curry, sound simple and yummy!
Love, love curry rice. チキンカレーはあまり作らないですけど。美味しそうだね。楽しい春休みを過ごしてね。
This looks fabulous Nami!
You know curry n rice is my goto meal too… Simple and it does always taste better the next day.
I am loving the last pic.. it is beautiful!
Wow! What a spectacular but easy dish…you win me over every time, Nami!
This looks so warm, hearty and delicious, Nami! I know it wouldn’t last long in this house, for sure. Thanks for sharing!
You had me at “currry”. It doesn’t matter where it comes from, there’s nothing as satisfying as a hot plate of curry. Now I have another one in my arsenal. The husband shall be happy.
Hooray, I have a box of Golden Curry in my drawer now from the Japanese store in Paris. I made a beef curry with it the other day – omg, so good!
I love your idea of adding a bit of honey and ketchup to it… I’ll remember that for next time – thanks
My family and I love Japanese curry. I grew up on S & B Curry…as a very little girl, I didn’t like the strong aroma and refused to eat it; BUT, we went to Japan when I was 7, and my grandmother made curry for us, and I don’t know why but I LOVED it ever since then! Probably grandma’s special touch! I have fond memories whenever we have curry, even now!
Hi Julia! Sorry about my late response. Your message was in a wrong folder by accident… Yes, it must be the grandma’s special touch or can be the environment (being in Japan, etc). So nice to hear you have fond memories, I do relate curry with lots of good memories too.
Love it. I’ve always wanted to try a hand at Japanese curry. I find it less heavy than the other curries.
I love love love Japanese curry. It`s my favorite kind of curry, too. I`m always craving some, especially with katsu!
This looks wonderful. I tend to buy the S&B curry in pouches where I just boil the curry and pour it over my rice. Hehehe. I didn`t realized you could do so much with the curry roux blocks!
I love Japanese curry especially when it’s Katsu curry! Very comforting dish.
This is one of my favourite types of curries!!! But wow i had no idea that you were able to make the curry roux at home
I always thought it was some trade secret hehe!
Nami, your curry looks so gorgeous and so beautifully served with the egg and the ginger (is it pickled ginger?), I have almost forgotten that Japanese curry is the only Japanese dish I don’t like. I tasted it several times, I did it twice and gave the remaining roux to my Japanese friend. I must try one day making my own roux. I’m sure it changes everything and I’m sure your curry is exceptionally good
Really! This is a Japanese chicken curry. Sounds delicious and I am looking forward to trying this.
Hello Nami:
I tried your recipe this afternoon and must say that I am very happy with the results. My spouse does not care for the store bought roux so this was a challenge to make it from scratch. After the butter melted, I added the flour and worked on it for less than 5 minutes and it already had the yellowish-brownish color. Was that too soon to add the curry, garam masala and the cayenne pepper? Also, I did not have honey and thought of using maple syrup and did not make that choice.
We had a yummy dinner and have leftovers for tomorrow.
Arigato!
Hi Mae! Thank you so much for trying this recipe already! I think your heat was probably strong and it turned the color very quickly. Usually it takes a long time – like 20-30 minutes. Did the roux nicely swell? I’m not actually quite sure the difference it makes by cooking shortly vs taking a long time. Maple syrup could be fine too. You only put a little bit, not to change the flavor but to add more complexity. I’m happy you enjoyed this dish. Usually the leftover tastes better too! Arigato for your feedback!
Nami, I have a Japanese friend who made me this dish when we first met. It was my first introduction to quick Japanese curries! I haven’t eaten this in a long time, and I should introduce this to my family!
Oh, I did not know that there is a Japanese version of Curry, it looks so good! I am a big fan of curry, it is so easy to make, you can play around with ingredients, and you are so right, it even tastes better the next day! Love your plate!!
This looks and sounds so good. I am fan of any kind of curry and have never tried Japanese Curry. Love this, especially the addition of the apple! I will definitely have to give it a try… Thanks!
Hi again Nami! Just wanted to let you know I made this today and it was wonderful! I added some shrimp in addition to the chicken thighs and it was a hit! I love the chunks of veggies and your tricks to add ginger, garlic, honey, ketchup, etc (I skipped the apple this time). I used the ready-made S&B curry and was wondering if homemade roux would taste very similar or a bit different? Anyway, I will definitely be making it again! Thanks for sharing these great recipes! : )
Yay!!! Thank you so much for trying this recipe! YUM shrimp sounds wonderful. I make seafood curry sometimes too, but I put shrimp, calamari and other stuff. The S&B curry roux is definitely delicious, but it’s always same taste. But hopefully you can arrange the homemade roux to make YOUR favorite curry.
Thank you for your feedback Monica! You made my day!
I LOVE Japanese curry! I use the Golden curry sauce. I have not heard of adding the apple. I just might take up your suggestion of adding the tonkatsu sauce or ketchup!
Hi Dominique! I hope you will like more complex version of Japanese curry!
Thanks for your kind comment!
Hi Nami,
Bravo. This is so simple yet very delicious. I’m Malaysian and used to spicy curry. However, I’m very surprise to find myself liking the Japanese curry as much as I do. I certainly will be making this again.
Thank you so much for sharing.
Hi Lily! Haha – I know what you mean. When you like spicy curry, Japanese (sweet) curry sounds very strange. I’m really happy to hear your feedback. It’s easy to make and I’m glad you will be making this again.
I’ve been searching for a Japanese curry recipe in preparation for the cooler months (I’m in Australia, btw). This looks so simple and delicious and thank you very much for providing steps on how to make the curry from scratch, something which I’m hoping to try. Thanks for sharing and love your blog!
If I know I won’t have time to make something the next night I usually go for a soup/stew or a main dish salad since those are the easiest things to make ahead
I love Japanese curry, that looks so hearty and delicious. I’ll give it a shot the next time I know I won’t have time to make dinner!
Oh boy, it seems so long ago when we made Japanese curry at home. When I visited Mark in Japan, we made them a few times with the same curry roux you had. Japanese curry dinner in the tiny apartment was absolutely fun. Seeing your curry makes me want to cook them again to relive the memories:)
do you know of a brand that does not contain MSG???
Hi jhiselle! All these big brand name boxed roux has MSG. In Japan there are more high end and famous chef’s produced roux etc…. but unfortunately those don’t go outside of Japan. So it’s very hard to find. Hope you will try making your own roux.
http://justonecookbook.com/blog/how-to/how-to-make-curry-roux/
I did not know about Japanese Curry, thank you for sharing! With our chilly weather this dish would warm me up! I love that you served it with a hard boiled egg! Yum, Hugs, Terra
Nami this looks so good! The first time I had this was in college from my roommate who was from Japan. She was a really good cook and I was always fascinated by the way she cooked and shopped for groceries each day. We would tell her she could shop once a week for groceries and she said no that is not how we do it in Japan. It was with my roommate that I tried oysters with some of her other Japanese friends, they loved it that I would try it. I’m definitely going to try this out soon
This is looking soo good, love the use of apple. Guess I just found my next recipe to make.
Oh my gosh! How do you find the energy for all of this beautiful step-by-step photos?! It’s mind boggling
I’m excited to try the homemade roux. I’ve had the boxed kind many times, but it was never the same as the Japanese curries I would get at the curry houses. And it looks like I actually have all of the ingredients! Great recipe Nami.
I use the boxed version too, it’s surprisingly good!
LL
Nami, I adore chicken curry and your dish is so tempting! I love the addition of an egg, too. As soon as Passover ends and we’re eating rice again I’m going to make this one. Thank you for sharing! Have a wonderful weekend!
I am so behind Nami, please forgive me for taking so long to get to your posts. This is perfecting timing, my daughter was just saying today she’d like to have some chicken curry. Thanks for the recipe.
I adore the flavour of Japanese curry. I wish I could make it from scratch as the ready made mixes aren’t always available here.
I just made Japanese curry using Golden Curry two nights ago! I always make extra so I can freeze it for later. =)
Oh, and thank you for the homemade Curry Roux recipe! Now I don’t have to buy anymore and can make it at home!!! ^_^
Nami,
I was wondering if you ever make manju with your curries. I always have just a bit left when I make curry and I wanted to take a crack at Kare man but have yet to find a good manju recipe for it.
Hi CK! Ohhh Kare man! No, I don’t have a recipe with me, but now I wish that I have! I have been wanting to buy this home bakery (Japanese bread maker) which allow me to make the dough for nikuman easily… One day I have to figure out how to make delicious kare man (or niku man and anman) at home! I put it in my list to make.
Thanks for your suggestion!
Nami, I just made this for dinner tonight and it tooK me back to my college days when my Japanese roommate made this all the time. I made the curry roux myself since we don’t have stores here that have the ready made mix. I only changed a few things like I added a bell pepper and used chicken breast. It was sooo good, love, love, loved it. I put it over coconut rice so it would take some of heat out of the curry for my family that can’t handle the heat. Thank you so much dear, and I may have to post about this too!
Your curry is the new favourite dish in my family. They’ve asked me to make it twice this week already! It is so hard to make food everybody will eat, so I am really happy. I had seen the curry roux in stores before and tried to make it once, but your recipe makes it taste much much better
Hi Noora! Thank you so much for your feedback, and I’m really happy you enjoyed this recipe! I can definitely eat curry twice a week.
Make Curry Udon using the leftover curry the next day, that’s another favorite dish of mine. 
Thanks again for writing!
I usually make curry w/ the prepackaged roux for an easy, lazy dinner. But I tried your recipe last night with the prepackaged roux + soy sauce/ketchup and it turned out extremely salty. I love the sweetness from the honey and apple, and the kick from the ginger, but the sauce was much saltier than all the curry I’ve had (in restaurants, at home, in Japan, etc). Do you think it could be the brand of curry cubes that I used (House)? Thanks!
Hi Lucy! Thank you so much for your feedback. No, I don’t think it’s because of the brand of curry cubes. Usually it’s about the same with slightest difference between brands. Only thing I could think of is that the amount of ingredients were less than mine or/and the stock was evaporated more, which leads to more salt content in the curry. Next time, would you try adding a little bit less and see if that helps? It’s very common to add extra seasonings to your curry as I mentioned in the post, so I hope you get to play with the ingredients and adjust to your liking. (of course the packaged curry is already good, but it wouldn’t be so unique.
)
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This dish looks delicious and it looks very easy to make
thank you <3
Hi Mayra! Thank you for your feedback! I hope you will like this recipe!
YESS I love this recipe! I LOVEE Japanese curry soooo much and have often tried making it the cheat way at home with the instant curry roux but it always seems to be missing a few things – and now I know what! Thanks for sharing another winner recipe
I could probably eat this every night and not get sick of it. I’ve made this before with the boxed roux and following their instructions but yours are superior. I tried it before I added the roux and if I ever want chicken soup, I’m making it using these directions and stopping before adding the roux.
Thank you Mary! I hope you enjoy the recipe!
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