Japanese Curry Rice
Chicken thighs, carrots and potatoes come together in this Japanese chicken β 60 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the chicken into bite-sized pieces and chop the onions, carrots and potatoes into rough chunks of a similar size.
- Heat the oil in a large pot over medium-high heat and brown the chicken with the grated garlic and ginger for 3 to 4 minutes until the outside colours.
- Add the onions and cook for about 5 minutes until softened and lightly golden, then stir in the carrots and potatoes.
- Pour in the water, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, skimming off any foam, until the vegetables are nearly tender.
- Turn off the heat, break the curry roux into pieces and stir until fully melted, then return to a gentle simmer for 8 to 10 minutes until the sauce thickens and the chicken is cooked through to 75 C.
- Stir occasionally so the curry does not catch on the base, then ladle the thick curry alongside a portion of steamed rice on each plate.
You'll use: Large pot Β· Saucepan Β· Steamer
What to serve with Japanese Curry Rice
- Honey Teriyaki Salmon Seafood
- Yaki Udon Vegetarian
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Japanese Curry Rice take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Japanese Curry Rice is an original Japanese recipe developed in-house by Consomee. Photo: Deep-fried Tofu Japanese Curry Rice - MOGUMOGU 2024-07-26.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.