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Japanese Chicken Curry From Scratch

Curry rice is the ultimate comfort food in Japan, and I've spent decades perfecting this from-scratch Japanese Chicken Curry recipe that you can make without curry cubes.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 485 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 tablespoon vegetable oil
  • 800 grams boneless skin-on chicken thighs (cut into large bite-size pieces)
  • 30 grams ginger (grated)
  • 20 grams garlic (grated)
  • ¼ cup water
  • 1 teaspoon salt
  • ⅛ teaspoon baking soda
  • 600 grams onions (2 large minced)
  • 70 grams carrot (grated)
  • 24 grams Japanese curry powder (~3 tablespoons)
  • 4 cups vegetable stock
  • 1 banana
  • 400 grams potatoes
  • 300 grams carrots
  • 1 bay leaf
  • 1 star anise
  • 2 tablespoons soy sauce
  • 1 tablespoon chunou sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons cocoa powder

Instructions

    Cup of Yum
  1. Add 1 teaspoon salt and ⅛ teaspoon baking soda to ¼ cup water and mix until dissolved.
  2. Add 1 tablespoon vegetable oil to a heavy-bottomed pot such as a Dutch oven and heat over medium-high heat until the oil is shimmering (but not smoking).
  3. Add 800 grams boneless skin-on chicken thighs in a single layer with the skin-side down and fry undisturbed until the skin is browned and crisp (about 3 minutes). Flip the chicken over and brown the second side.
  4. When the chicken is browned on both sides, remove it from the pan and add grated 30 grams ginger and 20 grams garlic. Saute until you have a thick layer of brown fond on the bottom of the pot and the mixture is caramelized.
  5. Add 600 grams onions along with the baking soda solution and quickly stir to coat the onions evenly with the mixture. Cover the pot with a lid and reduce the heat to low, allowing the onions to steam for 10 minutes.
  6. Remove the lid and turn up the heat to medium-high, boiling the mixture until very little liquid is left.
  7. Add the grated 70 grams carrot and fry the mixture by stirring, then spreading the vegetables into an even layer and then stirring again until the onions are fully caramelized and the mixture is cinnamon brown.
  8. Add 24 grams Japanese Curry Powder and stir until it is very fragrant (about 1 minute). Be careful not to burn it.
  9. Add the4 cups vegetable stock and 1 banana, and then use a stick blender to puree the mixture until smooth.
  10. Now, you want to return the chicken to the pot with 400 grams potatoes, 300 grams carrots, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 1 bay leaf, 1 star anise, and 2 teaspoons cocoa powder.
  11. Adjust the heat to maintain a gentle simmer, and then let this cook until the carrots and potatoes are tender (about 1 hour). You'll want to mix the curry every 10 minutes to ensure it is not burning to the bottom of the pot.
  12. The Japanese curry is done when the vegetables and chicken are tender, and the sauce is like a thick gravy. Taste the curry and adjust the seasonings with salt and cayenne pepper to taste. If you like a looser curry, add water or stock to thin it out.
  13. To make Japanese curry rice, just serve your homemade chicken curry over Japanese short-grain rice.

Notes

  • The banana in this recipe needs to be firm ripe; if an overripe banana is used, it can make the curry taste too much of banana.  If your banana is starting to turn black, better to save that one for Banana Bread.  If you're not sure, you can substitute a sweet grated apple.  Try to use one that's not too tart.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 40g (13%) Protein 27g (54%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 131mg (44%) Sodium 1587mg (66%) Potassium 1134mg (32%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 10840IU (217%) Vitamin C 29mg (32%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 40g 13%
Protein 27g 54%
Fat 25g 38%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 131mg 44%
Sodium 1587mg 66%
Potassium 1134mg 24%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 10840IU 217%
Vitamin C 29mg 32%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.