Japanese curry is a very popular and common dish in Japan. And, this flavorful Japanese chicken curry recipe is very simple and only requires a few ingredients like Thai red curry, green curry and curry fish ball and radish recipes. Also, this easy Japanese curry chicken rice dish is a quick fix meal and great to serve with miso soup.
Love Japanese food? Try out these Japanese milk bread rolls, tonkatsu, gyudon beef bowl, chicken teriyaki rice bowl, crispy teriyaki tofu, teriyaki sauce, chicken udon stir fry, California rolls, red bean mochi and miso soup recipes.
What is the different between Japanese curry and other curry?
There are different types of curry around the world such as Thai curry, Indian curry and Japanese curry. All curries are similar, but the taste is slightly different.
In general, Indian and Thai curry are spicier than Japanese curry even though they have a mild flavor. Often, Japanese curry is served with rice. Some people like it served with udon or bread. Curry tonkatsu with rice is one of the popular Japanese dishes.
Also, this is one of my family’s favorite dishes. Not only is it delicious, but also it is easy to make. It’s one of my quick and life saver dinner dishes that I will make when I don’t have time.
What are the ingredients in Japanese chicken curry rice?
Most of the time people like to use vegetables and meats to make Japanese curry. The basic vegetables are carrots, onions and potatoes. For meats some like to use beef, pork or chicken.
Personally, I like to use chicken thighs to make it. And, in this recipe I use the basic vegetables like carrots, potatoes and onions because I have these vegetables at home all the time.
Cooking tips for how to make Japanese chicken curry rice:
- Turn on medium small fire, cover the lid and cook for 10-15 minutes until the vegetables are little soft.
- Keep stirring vegetable and curry blocks make sure curry is well mixed
- Always add salt to your taste.
- Add diced chicken thigh and cook them until it's done.
FAQs:
Normally, I use Japanese rice for Japanese curry. They are short and wide rice. In the states, calrose brand rice is very popular and easy to find in most regular grocery stores. Also, I like to use it to make sushi and kimbap Korean sushi rolls.
Absolutely, yes you can use chicken breast instead of chicken thighs. However, the texture is not the same as chicken thighs. And, don't over cook the chicken breast. Chicken breast doesn't take as long to cook compared with chicken thigh.
I like to use golden curry brand Japanese curry blocks because it has 3 different spiciness: mild, medium and hot. Also, we like mild because it’s not hot at all and very suitable for little kids who cannot handle spicy food as well.
Absolutely, you can use the instant pot pressure cooker to cook this Japanese chicken curry. Put all the ingredients in the instant pot, then close the lid and vent. Push the manual button and adjust time to “0” minutes at high pressure and naturally release pressure. I like to do “0” minutes because the potatoes are not too mushy. Also, if you use the pressure cooker, adjust the curry blocks to 3 or 4 blocks.
Instructions for how to make Japanese chicken curry rice:
1. Wash, peel off skin and chop 2 small carrots into chunks.
2. Chop 1 medium sized onion into chunks.
3. Wash, peel off skin and cut 2 small potatoes into chunks.
4. Diced 2 pieces of boneless and skinless chicken thighs.
5. After that, put carrots, onion, potatoes into a pot and add 2 cups of water and 2 blocks of Japanese curry. Then, turn on medium small fire to cook them for 10-15 minutes until the vegetables are soft. Keep stirring them once a while and make sure the curry blocks are well mixed.
6. Next, add the diced chicken thighs and ⅛ teaspoon of salt (Add salt to your taste). Stir well and cook until the chicken is done.
7. Then, serve with rice.
Enjoy this simple Japanese chicken curry rice recipe! Also, check out these teriyaki chicken rice bowl, crispy teriyaki tofu, tonkatsu, chicken udon stir fry, red bean mochi, gyudon beef bowls and miso soup recipes.
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Japanese Curry
Video
Ingredients
- 2 blocks Japanese curry block
- 2 Potatoes Small
- 2 Carrots Small
- 1 Onion Medium sized
- 2 pieces Chicken thighs (Boneless and skinless)
- 2 cups Water
- ⅛ teaspoon Salt (Salt to your taste)
Instructions
- Wash, peel off skin and chop 2 small carrots into chunks.
- Chop 1 medium sized onion into chunks.
- Wash, peel off skin and cut 2 small potatoes into chunks.
- Diced 2 pieces of boneless and skinless chicken thighs.
- After that, put carrots, onion, potatoes into a pot and add 2 cups of water and 2 blocks of Japanese curry. Then, turn on medium small fire to cook them for 10-15 minutes until the vegetables are soft. Keep stirring them once a while and make sure the curry blocks are well mixed.
- Next, add the diced chicken thighs and ⅛ teaspoon of salt (Add salt to your taste). Stir well and cook until the chicken is done.
- Then, serve with rice.
Notes
Cooking tips for how to make Japanese chicken curry rice:
- Turn on medium small fire, cover the lid and cook for 10-15 minutes until the vegetables are little soft.
- Keep stirring vegetable and curry blocks make sure curry is well mixed
- Always add salt to your taste.
- Add diced chicken thigh and cook them until it's done.
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