Best 4 Japanese Curry Chicken Recipes

Indulge in the delectable flavors of Japanese curry chicken, a harmonious blend of savory, sweet, and mildly spicy notes. Originating from the Yokohama port city in the early 20th century, this dish seamlessly merges Japanese ingredients with British and Indian curry influences, resulting in a unique and beloved dish. Our curated collection of recipes offers a range of options, catering to various tastes and preferences. From the classic Japanese curry chicken with its tender chicken pieces simmered in a rich, flavorful curry sauce, to the innovative chicken katsu curry that combines crispy chicken cutlets with a luscious curry sauce, there's a recipe here for every curry enthusiast. Dive into the diverse world of Japanese curry chicken and embark on a culinary journey that tantalizes your taste buds and leaves you craving for more.

Here are our top 4 tried and tested recipes!

JAPANESE CURRY CHICKEN

Japanese Curry Chicken image

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Provided by Idachef

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds skinless, boneless chicken breast, or more to taste
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
5 ⅓ cups water, divided
1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
1 (15 ounce) can peas, drained
5 new potatoes, halved
1 (8 ounce) package sliced cremini mushrooms
2 medium carrots, chopped
1 medium onion, chopped
2 cups jasmine rice (such as Mahatma®)

Steps:

Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Scoop rice into bowls and serve curry on top.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g

ONE-POT JAPANESE CURRY CHICKEN AND RICE

One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

JAPANESE GOLDEN CHICKEN CURRY

Japanese Golden Chicken Curry image

Delicious. Pick your spice level for the curry cubes. Hearty and filling. Warms you up.

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

1 medium sweet onion chopped
2 boneless skinless chicken thighs diced
4 oz mushrooms sliced
4 c water
1 large potato
1 pkg s & b golden curry 5 cubes
2 Tbsp tonkatsu sauce
1 Tbsp ketchup
1 tsp salt
3 Tbsp brown sugar
1 fuji apple peeled cored and grated
1/2 c carrots shredded
1 c frozen peas

Steps:

1. In a skillet add some oil and add the onion and mushrooms. Cook until mushroom have given off their moisture. Add the chicken and brown on all sides. Add mixture to a large pot and add the water and potatoes. Bring to a boil and cook until the potatoes are almost softened. About 10 minutes.
2. Add the Tonkatsu sauce, ketchup, salt, brown sugar & S & G curry cubes. Stir until the cubes have melted. Add the apple, carrots, and peas. Cook until the peas are warmed through. Serve

JAPANESE CHICKEN CURRY

Japanese Chicken Curry image

Delicious, Japanese-style chicken curry with a touch of apple and honey flavor. Super easy to prepare. Serve with multigrain rice or white rice and freshly boiled veggies. Bon appetit!

Provided by Anita Chen

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

18 ounces chicken breast tenders, cut into bite-sized pieces
4 tablespoons light soy sauce
2 tablespoons Chinese cooking wine
½ teaspoon white sugar
1 tablespoon tapioca starch
2 tablespoons cooking oil
2 medium onions, chopped
½ cup dry white wine
2 medium potatoes, cubed
½ carrot, cubed
7 cups water
½ (8 ounce) package mild curry sauce cubes (such as House Foods Vermont Curry)
½ (8 ounce) package hot curry sauce cubes (such as House Foods Vermont Curry)

Steps:

Combine chicken with soy sauce, cooking wine, and sugar in a medium bowl. Sprinkle tapioca starch over chicken and massage until well coated. Marinate for 20 minutes.
Heat oil over medium-high heat in a wok. Saute onions until tender, about 5 minutes. Add the chicken, discarding excess marinade, and stir-fry until lightly browned, 3 to 5 minutes. Stir in white wine. Add potatoes and carrot; saute for 3 minutes. Pour in water and bring to a boil. Reduce heat to medium. Cook, covered, until chicken is tender, about 10 minutes.
Remove wok from heat. Break both types of curry sauce cubes into pieces and mix into the wok until cubes dissolve completely. Return wok to low heat and let curry simmer until desired consistency is reached, about 10 minutes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 20.4 g, Cholesterol 48.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.6 g, Sodium 577.9 mg, Sugar 3.2 g

Tips:

Use quality chicken: Opt for fresh, boneless, skinless chicken thighs or breasts for a tender and flavorful curry.
Don't overcrowd the pot: Cook the chicken in batches if necessary to prevent overcrowding, which can result in uneven cooking.
Brown the chicken well: Browning the chicken adds depth of flavor to the curry. Make sure to brown it well on all sides before adding the vegetables.
Use a variety of vegetables: The more vegetables you add, the more nutritious and flavorful your curry will be. Some popular choices include carrots, potatoes, onions, bell peppers, and broccoli.
Choose your spices wisely: Japanese curry roux blocks typically contain a blend of spices, but you can adjust the heat level and flavor profile by adding additional spices. Common choices include garam masala, cumin, coriander, and turmeric.
Don't be afraid to experiment: There are many ways to make Japanese curry, so feel free to experiment with different ingredients and flavors. You can add fruits like apples or pineapple for a sweet and tangy twist, or use different types of meat or seafood.

Conclusion:

Japanese curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own taste preferences. Whether you're a fan of mild or spicy curry, there's a recipe out there for you. So next time you're looking for a comforting and flavorful meal, give Japanese curry a try.