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Easy Japanese Curry on Rice

Easy Japanese Curry on Rice

Cozy, gently spiced Japanese curry with tender chicken and vegetables, ladled over fluffy rice. Weeknight-friendly and deeply comforting.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1 tbsp neutral oil
  • 1.25 lb boneless skinless chicken thighs cut into bite-size pieces
  • 2 cup yellow onion thinly sliced
  • 1.5 cup carrots cut into chunks
  • 2 cup russet potatoes peeled and cubed
  • 2 tsp garlic minced
  • 1 tsp fresh ginger finely grated
  • 3 cup low-sodium chicken broth
  • 2 tbsp grated apple
  • 1 tbsp soy sauce
  • 2 tsp Worcestershire sauce
  • 3.5 oz Japanese curry roux broken into pieces
  • 0.5 cup frozen green peas optional
  • 1 tbsp unsalted butter optional
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 4 cup cooked short-grain rice for serving

Instructions

Preparation Steps

  • Warm the oil in a heavy pot over medium heat.
  • Sear the chicken until lightly browned, 4–5 minutes. Transfer to a plate.
  • Cook the onions in the same pot until soft and golden at the edges, 6–8 minutes.
  • Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
  • Add carrots and potatoes. Toss to coat with the aromatics for 1 minute.
  • Pour in the broth and scrape up any browned bits. Return the chicken to the pot.
  • Bring to a boil, then reduce to a gentle simmer. Partially cover and cook until vegetables are tender, 15–18 minutes. Skim foam if needed.
  • Stir in grated apple, soy sauce, and Worcestershire. Season with salt and pepper.
  • Turn the heat to low. Whisk in the curry roux pieces a few at a time until dissolved.
  • Simmer gently, stirring often, until thick and glossy, 5–8 minutes. Fold in peas and butter, if using. Adjust seasoning.
  • Spoon the curry over bowls of hot rice and serve right away.

Notes

Variation: Swap chicken for thinly sliced beef or pork. For extra richness, add a splash of milk or a knob of butter at the end. To serve katsu-style, top with crispy chicken cutlets and drizzle with a little extra sauce.
Storage: Refrigerate up to 4 days. The curry thickens as it sits—loosen with a spoonful of broth or water when reheating. It also freezes well for 2 months without the potatoes; add fresh potatoes when reheating.
This recipe is an original creation inspired by classic Easy Japanese Curry on Rice flavors. All ingredient ratios and instructions are independently developed.