Japanese Curry Recipe
This Japanese Curry Recipe is a comforting, one-pot dinner with tender veggies and a silky, mildly spiced sauce that’s ready in under an hour and sure to become a family favorite.
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 1 lb boneless chicken thighs, cut into 1" pieces (tofu or chickpeas for vegan)
- 2 cups carrots, sliced into ½" rounds
- 2 cups russet potatoes, peeled and diced (holds sauce better than Yukon)
- 3 cups low-sodium chicken or vegetable stock
- 4 oz Japanese curry roux (S&B Golden Curry, mild)
- 1 Fuji apple, grated (adds gentle sweetness)
- 1 tbsp honey (maple syrup if vegan)
- 1 tsp soy sauce (tamari for gluten-free)
- Garnish: chopped scallions, fukujinzuke pickles (optional)
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add onions and cook until translucent, about 6 minutes.
- Add chicken pieces and brown for 3–4 minutes. Stir in carrots and potatoes, then cook for another 2 minutes.
- Pour in stock, bring to a gentle boil, then cover and simmer for 15 minutes until potatoes are tender.
- Turn off heat, add curry roux blocks, grated apple, honey, and soy sauce. Simmer for 3 more minutes.
- Taste and adjust seasoning. Serve hot over steamed Japanese rice. Garnish as desired.
Notes
For extra depth, add a teaspoon of grated ginger with the onions. Grate the apple fine so it melts seamlessly into the curry. Serve with fukujinzuke pickles and steamed Japanese rice.
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