Japanese Style Chicken Curry

I have many memories of Japanese curry! I learned how to cook curry in Health and Career in elementary school kitchen, can’t be a camping experience without cooking the curry and rice over campfire and leftover curry over a piece of thick toast for a quick breakfast!

Beef or shrimps and scallops can be used instead of chicken and you can mix any brands of curry cubes which I often do. There are mild, medium and Hot in curry cubes and I use medium.

What you need,

6-8 servings


  • 1 tbsp. canola oil
  • 500g boneless skinless chicken thighs or breasts, cut into bite size pieces about ½”-1” chunks
  • 1 medium yellow onion, sliced
  • 2-3 carrots, chopped into ½” rounds
  • 3-4 medium russet potato, peeled, cut into 1″ chunks soaked in water for 10 minutes and drain
  • 3-4 mushrooms, sliced
  • Salt and freshly ground black pepper
  • 2 clove garlic, sliced
  • Leftover celery heart chopped (optional)
  • Salt & Pepper
  • 5 cups (1250ml) Water
  • 6 Japanese curry cubes Glico or S&B brand
  • A dash of soy sauce
  • Cooked short-grain white rice

How to;

  1. In a large pot over medium-high heat, add a tablespoon of cooking oil and the chicken and sprinkle salt and pepper all over chicken.
  2. Cook the chicken until golden brown on all sides about 5 minutes.
  3. Add onion, carrots, garlic, mushrooms, celery (if you are using) to the pot stirring often to scrape up any browned bits, until the onions are translucent.
  4. Add the water to the pan and bring the hear up until it starts boiling. Bring the heat down and simmer for 20 minutes.
  5. Add potatoes and simmer for another 15 minutes until the potatoes are almost done.
  6. Tune off the heat and add the curry cubes. After 10 minutes, Turn on the heat and stir carefully not to break potatoes.
  7. Simmer for 5 minutes, add a dash of soy sauce.
  8. Serve curry with cooked rice.



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