Japanese Chicken Curry


Japanese Chicken Curry is a comforting, stew-like dish that has become a beloved staple in Japanese households. With its roots tracing back to the late 1800s and a significant transformation in the 1950s thanks to S&B Foods’ curry roux, this dish offers a unique blend of spices and a thick, savory sauce. Enveloping tender chicken, sweet onions, carrots, and potatoes, it’s served over steamed Japanese short-grain rice, making it a culinary journey through Japan’s rich history and traditions.

Prep Time

15 minutes

Cooking Time

45 minutes


This recipe serves 4.


  • Chicken thighs, boneless and skinless, 600g (approximately 1.3 pounds)
  • Potatoes, medium-sized, 2 (about 300g or 10.6 ounces total)
  • Carrots, medium-sized, 2 (about 200g or 7 ounces total)
  • Sweet onion, large, 1 (about 200g or 7 ounces)
  • Butter, 2 tablespoons (about 28g or 1 ounce)
  • All-purpose flour, 4 tablespoons (about 32g or 1.1 ounces)
  • Curry powder, 2 tablespoons (about 16g or 0.56 ounces)
  • Garam masala, 1 tablespoon (about 8g or 0.28 ounces)
  • Water, 4 cups (about 950ml or 32 ounces)
  • Steamed Japanese short-grain rice, 4 cups cooked (about 920g or 32.5 ounces uncooked)
  • Fukujinzuke relish, for serving
  • Salt, 1 teaspoon (about 5g or 0.18 ounces)
  • Black pepper, ½ teaspoon (about 2g or 0.07 ounces)


  • Peel and cut the potatoes and carrots into bite-sized chunks. Dice the onion.
  • In a large pot, melt butter over medium heat. Add the onions and sauté until golden and tender, about 5 minutes.
  • Add the chicken thighs to the pot, season with salt and pepper, and cook until they start to brown, about 8 minutes.
  • Incorporate the potatoes and carrots, stirring to ensure they're evenly coated.
  • Pour in the 4 cups of water, bring to a boil, then lower the heat to a simmer.
  • In a separate pan, make the roux by melting butter over low heat, adding the flour, curry powder, and garam masala. Stir continuously until it forms a thick paste, about 5 minutes.
  • Add the roux to the pot, stirring well to combine. Simmer for 30 minutes, or until the vegetables are tender and the sauce has thickened.
  • Serve the curry over steamed rice, accompanied by Fukujinzuke relish.

This Japanese Chicken Curry recipe offers a warming, flavorful experience that’s perfect for any dinner table. Making the curry roux from scratch allows for a personalized touch, ensuring the dish is rich in flavors and textures. Served over fluffy Japanese rice with a side of Fukujinzuke relish, it’s a delightful exploration of traditional Japanese cuisine that’s both comforting and satisfying.

Nutritional Information (Approx)

  • Calories: 650
  • Protein: 35g
  • Carbohydrates: 85g
  • Fat: 20g
  • Sodium: 800mg
  • Fiber: 6g

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