Classic Japanese Curry Chicken Rice

A comforting plate of Japanese curry chicken rice featuring tender chicken thighs, soft potatoes, and sweet carrots simmered in a rich, savory curry sauce.

Ingredients

• 350 g boneless chicken thighs
• 200 g potatoes
• 200 g carrots
• 100 g onions
• 4 blocks Japanese curry blocks
• 500 ml water or chicken broth
• 1 tbsp salt
• 1 pinch black pepper
• 1 tbsp starch
• to taste cooking oil
• to serve steamed white rice
• optional fresh parsley

Instructions

1. 1Cut the Chicken Thighs

   

   Place the boneless chicken thighs on a wooden cutting board and cut them into small, bite-sized pieces.

   Tip: Chicken breasts can be used as a healthier, lower-fat substitute if preferred.
2. 2Marinate the Chicken

   

   Transfer the cut chicken pieces to a plate, add a spoonful of salt, a little black pepper, and a spoonful of starch, then mix well and let marinate for 10 minutes.

   Tip: Marinating with starch helps lock in the juices and keeps the chicken tender during frying.
3. 3Slice the Onion

   

   Place the onion on a wooden cutting board and slice it into thin strips.

   Tip: Slice evenly so the onions caramelize uniformly when stir-fried.
4. 4Roll-Cut the Carrots

   

   Roll-cut the carrots into chunky pieces on a wooden cutting board.

   Tip: Roll-cutting increases the surface area, helping the carrots absorb flavors better while cooking.
5. 5Cut the Potatoes

   

   Peel and cut the potatoes into small, bite-sized pieces on a wooden cutting board.

   Tip: Cut potatoes into sizes similar to the carrots and chicken for even cooking.
6. 6Slice the Curry Blocks

   

   Cut the Japanese curry blocks into smaller pieces to ensure they melt more easily and dissolve evenly when simmering.

   Tip: Slicing the blocks beforehand prevents lumps from forming in the sauce.
7. 7Fry the Marinated Chicken

   

   Add a little oil to the hot pan, then add the previously marinated chicken pieces. Fry them for about 4 to 5 minutes until the surfaces turn slightly golden, then remove and set aside.

   Tip: Fry until golden to lock in the juices and add a savory depth to the curry.
8. 8Heat Oil in the Stew Pot

   

   Add an appropriate amount of cooking oil into a white stew pot and heat it up over the stove in preparation for stir-frying the aromatics and vegetables.

   Tip: Ensure the pot is properly heated before adding ingredients so they cook evenly.
9. 9Sauté the Onions

   

   Add an appropriate amount of oil to the stew pot, heat it up, pour in the sliced onions, and stir-fry until they become slightly golden and translucent.

   Tip: Sautéing onions until golden builds a sweet and aromatic flavor base for the curry.
10. 10Add Carrots and Potatoes

    

    Add the roll-cut carrots and potato pieces into the pot with the sautéed onions, and continue stir-frying for 2 to 3 minutes.

    Tip: Briefly frying the vegetables in oil helps seal in their shape and enhances their flavor before stewing.
11. 11Combine Chicken and Vegetables

    

    Add the previously pan-fried chicken pieces into the stew pot along with the stir-fried onions, carrots, and potatoes. Mix everything together before adding liquid.

    Tip: Stirring the ingredients together allows the flavors to meld before the liquid and curry are added.
12. 12Add Chicken and Liquid

    

    Add the previously pan-fried chicken back into the pot with the vegetables, then pour in 500ml of water or broth.

    Tip: Using chicken broth instead of plain water will give the curry an even richer taste.
13. 13Simmer the Curry

    

    Bring the contents to a boil over high heat, add the sliced curry blocks, cover with the lid, and simmer on low heat for 20 minutes while stirring frequently.

    Tip: Stir frequently during simmering since the added curry makes the bottom prone to burning.

Storage & Reheating

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Frequently Asked Questions