Japanese Chicken Curry (チキンカレー)

Japanese Curry 2

Japanese Curry 3

Japanese curry first arrived in Japan in the early 19th century, due to the influx of cultural exchanges between South and East Asia, which was in turn brought about by the widespread colonialism of different parts of Asia by the British Empire. The Japanese adapted the Indian version of curry to create a thicker and sweeter version of gravy which could be eaten not just with rice but also with noodles and bread.

It is simple to make your own pot of Japanese curry nowadays, given that the Japanese curry roux (instant curry powder block) is widely sold in most local supermarkets. You could also make the roux from scratch if you have spare time on your hands (refer to the given link below).


  • Butter: 1 tbsp
  • White onion: 2, peeled & sliced
  • Boneless chicken: 1 kg, sliced
  • Carrot: 2, sliced diagonally into chunks
  • Water: 1 liter
  • Honey: 1 tbsp
  • Salt: 2 tsp
  • Apple: 1 small, skin removed
  • Potato: 2 large, peeled and quartered
  • Japanese curry roux: 1 box (about 200g)
  • Light soy sauce: 1 tbsp
  • Ketchup: 1 tbsp


  1. Heat butter in pot.
  2. Add onions. Fry till translucent and onions are starting to brown (about 15min).
  3. Add chickens. Fry till browned.
  4. Add carrots and water. Bring to boil. Remove scum and fats.
  5. Add honey and salt. Grate in apple.
  6. Leave to simmer uncovered for 15 min.
  7. Add potatoes. Leave to simmer for 15 min.
  8. Dissolve the curry roux with a few scoops of the soup.
  9. Pour mixture back into soup. Stir to mix.
  10. Stir in soy sauce and ketchup. Simmer till sauce is thickened.
  11. Serve hot with rice or udon.

Japanese Curry 4


  • This recipe was kindly adapted from ‘Just One Cookbook.
  • The Japanese curry roux is commonly available in the local supermarkets or specialised Japanese stores. You can also try making it yourself by following the recipe at Just One Cookbook’sHow To Make Curry Roux’.
  • I couldn’t get boneless chicken from my supermarket and hence had to get the boned cuts of chicken meat instead. Getting the boneless ones would allow the chicken meat to be sliced into bite-sized pieces which makes eating this dish so much easier and more pleasurable!

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    2 Responses to Japanese Chicken Curry (チキンカレー)

    1. Thanks so much for trying my recipe and linking back to my site! Your curry looks so good! I love making curry udon with leftover curry. 🙂 I just shared your link on my FB page. Hope that was ok…

    2. cllism says:

      Dear Nami,

      Many thanks for sharing this wonderful recipe with your readers. I love it, and so does my husband! Am definitely happy to be able to contribute to your FB page in this manner 🙂

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