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Japanese Curry Recipe

Tender potatoes, carrots and chicken make this easy Japanese curry recipe a satisfying meal. Deeply savory, slightly sweet and so delish!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6 (about 10 cups curry)
Calories: 447 kcal
Course: Main Course , Dinner
Cuisine: Asian , Japanese

Ingredients

  • Prepared brown rice for serving, see Instant Pot Brown Rice
  • 2 tablespoons canola oil or grapeseed oil divided
  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • ½ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper
  • 1 large yellow onion cut into 1-inch thick chunks
  • 1 teaspoon grated fresh ginger
  • 4 cloves garlic minced (about 4 teaspoons)
  • 4 medium carrots peeled and cut diagonally into 1/2-inch slices
  • 4 Yukon gold potatoes peeled and cut into 2-inch chunks
  • 1 Fuji apple washed and grated (peeling is optional; about 1 cup once grated)
  • 4 cups mushroom broth*
  • 1 tablespoon low-sodium soy sauce
  • 1 cup frozen peas
For the Curry Roux:
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons canola oil or grapeseed oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 3 tablespoons honey

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon oil over medium heat. Add the chicken, salt, and pepper. Sear the chicken, stirring every few minutes, until it’s mostly cooked through, about 5 to 6 minutes (it will finish cooking later). Transfer to a plate or bowl and set aside.
  2. To the now empty pot, add 1 tablespoon oil and the onion. Sauté stirring every so often, until beginning to brown and turning translucent, about 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
  3. Add the carrots, potato, apple, mushroom broth, soy sauce, and chicken. Bring to a boil over high heat, then reduce to a steady, gentle simmer. Skim off any scum that has risen to the surface. Let simmer uncovered, until the potatoes and carrots are softened, about 15 minutes.
  4. Meanwhile, make the curry roux: In a small bowl stir together the cumin, coriander, turmeric, cardamom, cinnamon, chili powder, and nutmeg.
  5. In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add the flour and with a wooden spoon, stir quickly and deliberately to toast the flour until it is a dark golden, mushroomy brown, about 4 minutes.
  6. Stir in the spices and continue cooking and stirring for 1 minute more.
  7. Remove the spices from the heat and stir in the tomato paste and honey until smoothly combined. Scrape into the pot with the curry.
  8. Give the curry a big stir, making sure the spice paste is very well combined. Bring to a simmer and let cook until the potatoes are nice and fork tender and the curry has thickened a tiny bit more, about 5 minutes.
  9. Remove from the heat and stir in the peas. Taste and adjust the seasoning as desired. Let cool at least 5 minutes, then serve with brown rice.

Notes

  • * I used the Pacific Foods brand of mushroom broth.
  • For a spicy or slightly spicy curry, add 1/4 to 1/2 teaspoon cayenne powder to your spice mixture.
  • See JustOneCookbook.com for an authentic Japanese curry recipe using packaged curry roux cubes.
  • TO STORE: Refrigerate curry in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1 (of 6) Calories 447kcal (22%) Carbohydrates 47g (16%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 108mg (36%) Potassium 1243mg (36%) Fiber 7g (28%) Sugar 17g (34%) Vitamin A 7110IU (142%) Vitamin C 39mg (43%) Calcium 122mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 6(about 10 cups curry)

Amount Per Serving

Calories 447

% Daily Value*

Serving 1 (of 6)
Calories 447kcal 22%
Carbohydrates 47g 16%
Protein 30g 60%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 108mg 36%
Potassium 1243mg 26%
Fiber 7g 28%
Sugar 17g 34%
Vitamin A 7110IU 142%
Vitamin C 39mg 43%
Calcium 122mg 12%
Iron 4mg 22%

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