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Japanese Chicken Curry Rice Recipe

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A creamy, rich Japanese chicken curry rice with a velvety sauce that balances savory and sweet flavors, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, thinly sliced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 medium potatoes, peeled and cubed (Yukon Gold recommended)
  • 1 small grated apple (optional but recommended)
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1 package (about 100 g) Japanese curry roux blocks (e.g., S&B brand)
  • 3 cups chicken stock (homemade or low-sodium store-bought)
  • 2 tbsp butter
  • 1/2 cup whole milk
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • 4 cups cooked Japanese short-grain rice (about 720 g cooked)
  • Fukujinzuke or rakkyo (pickled shallots), optional for garnish

Instructions

  1. Prep your ingredients: Slice the onion thinly, peel and cut carrots and potatoes into bite-sized pieces, grate the apple, garlic, and ginger. Cut chicken thighs into even chunks.
  2. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the onions and cook until translucent and slightly caramelized, about 5 minutes.
  3. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
  4. Add the chicken pieces, season with salt and pepper, and cook until they start to brown, about 4-5 minutes.
  5. Stir in carrots, potatoes, and grated apple. Pour in 3 cups of chicken stock and bring to a gentle boil.
  6. Lower the heat to a simmer, cover, and cook for 15-20 minutes until vegetables are tender and chicken is cooked through.
  7. Break the curry roux blocks into smaller pieces and add to the pot. Stir gently until the roux dissolves and thickens the sauce, keeping heat low to avoid burning.
  8. Stir in 2 tablespoons of butter and 1/2 cup milk to make the sauce creamy and smooth. Adjust seasoning with salt and pepper if needed.
  9. Simmer gently for another 2-3 minutes, stirring to combine all flavors.
  10. Serve hot over steamed Japanese short-grain rice. Garnish with fukujinzuke or rakkyo if desired.

Notes

If the sauce is too thick, add a splash of stock or milk to loosen it. If too thin, simmer uncovered until thickened. Use chicken breasts for leaner meat but avoid overcooking. For dairy-free, substitute milk with coconut milk and butter with olive oil. Use gluten-free curry roux for gluten-free diet. Patience when sautéing onions and gentle heat when adding roux are key for best flavor and texture.

Nutrition

Keywords: Japanese chicken curry, curry rice, creamy curry sauce, easy Japanese recipe, comfort food, weeknight dinner

Find it online: https://blingbite.com/japanese-chicken-curry-rice-recipe-5-easy-steps-for-creamy-sauce-bliss/