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5 from 2 votes

Japanese Curry

Easy Japanese Chicken Curry makes a quick and delicious weeknight meal that is super satisfying with chunks of tender chicken and pieces of carrot, potato, and onion all simmered in a savory, flavorful curry sauce. The leftovers are even better the next day!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Japanese
Servings: 4 -6 servings
Calories: 393kcal
Author: Amy Nash


  • 1 ½ pounds chicken breasts or thighs cut into bite-size pieces
  • 2-3 russet potatoes or 3-4 yukon gold, peeled and cut into 1 ½-inch pieces
  • 2 onions peeled and cut into wedges
  • 2 carrots peeled and cut into ½-inch wedges
  • 2 Tablespoons oil
  • 2 cloves garlic minced
  • ½ Tablespoon freshly grated ginger
  • 2 cups chicken broth
  • 2 cups water
  • ½ package mild Japanese curry mix
  • ½ package medium hot Japanese curry mix
  • Salt and pepper to taste


  • Slice chicken into bite-size pieces and season with a sprinkle of kosher salt and pepper. Set aside.
  • Peel and chop potatoes into 1 ½-inch pieces, then cover with cold water in a bowl to soak while preparing the rest of the dish. Peel and slice carrots on the diagonal, rotating a quarter turn between each cut to make 1-inch wedge-shaped pieces. Peel and slice onions into wedges. Mince garlic and grate ginger.
  • Heat a large dutch oven or heavy bottomed pot over medium-high heat. Add oil. When the oil is hot, add the onions and cook for 5-7 minutes until softened. Add garlic and ginger during the last 30 seconds or so. Transfer the onions to a plate and set aside.
  • Add the chicken to the dutch oven and let sear on one side without moving for a few minutes. Use a wooden spoon to turn chicken pieces, continuing to cook until seared on all sides, but not cooked through.
  • Return the onions to the pot along with the drained potatoes and carrots. Cover with chicken broth and water, then bring to a boil. Reduce heat to medium and cook for 15-20 minutes until potatoes and carrots are softened and chicken is cooked through.
  • Add both types of Japanese curry mix to a bowl along with 1 cup of the hot cooking liquid. Mix until combined, then add to the pot with the rest of the ingredients. Cook and stir until combined. Taste and season with salt and pepper, if needed. Or if you feel like it needs additional sweetness, you can add a little honey.
  • Serve with rice.


  • For added sweetness, you can peel and grate an apple to add with the garlic and ginger. Or add about 1 tablespoon of honey at the end with the curry mix.
  • If using Yukon Gold potatoes, there is no need to peel them first.
  • Beef can be used in place of chicken in this recipe.
  • Leftovers will keep in the fridge for about 5 days, or you can freeze them for 2-3 months and reheat on the stovetop with a little additional water to loosen the curry, if needed.


Calories: 393kcal | Carbohydrates: 30g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 664mg | Potassium: 1401mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5181IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 3mg