Japanese Chicken Curry with Potatoes and Carrots

Name: Japanese Chicken Curry with Potatoes and Carrots
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4 cm) pieces; ½ tsp (3 g) kosher salt, for seasoning the chicken, plus a pinch more to taste at the end; 1 tbsp (15 ml) neutral oil (vegetable or canola); 2 medium (about 14 oz) (400 g) yellow onions, halved and cut into ½-inch (1.25 cm) thick wedges; 2 cloves (8 g) garlic, finely grated; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 medium (about 9 oz) (250 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks, larger ends halved lengthwise; 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks; 3 cups (710 ml) water; ½ small (60 g) sweet apple (such as Fuji), peeled and finely grated (optional); 3½ oz (100 g) Japanese curry roux blocks (mild or medium), broken into small pieces; 1 tsp (5 ml) soy sauce; 4 cups (660 g) hot steamed Japanese short-grain rice, freshly cooked and hot; fukujinzuke (red pickled vegetables), for serving, to taste (optional)

From the MyKitchenBank Kitchen

A comforting Japanese-style home curry: juicy chicken thighs, sweet browned onions, tender potatoes and carrots in a glossy, mild curry sauce thickened with store-bought roux blocks and served over fluffy rice.

Prep: 15 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 6 cups curry (4 generous servings with rice)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4 cm) pieces
½ tsp (3 g) kosher salt, for seasoning the chicken, plus a pinch more to taste at the end
1 tbsp (15 ml) neutral oil (vegetable or canola)
2 medium (about 14 oz) (400 g) yellow onions, halved and cut into ½-inch (1.25 cm) thick wedges
2 cloves (8 g) garlic, finely grated
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 medium (about 9 oz) (250 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks, larger ends halved lengthwise
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks
3 cups (710 ml) water
½ small (60 g) sweet apple (such as Fuji), peeled and finely grated (optional)
3½ oz (100 g) Japanese curry roux blocks (mild or medium), broken into small pieces
1 tsp (5 ml) soy sauce
For serving
4 cups (660 g) hot steamed Japanese short-grain rice, freshly cooked and hot
fukujinzuke (red pickled vegetables), for serving, to taste (optional)

Equipment (6)

4-quart (3.8 L) heavy-bottomed pot or casserole with lid
Cutting board and sharp chef's knife
Wooden spoon or silicone spatula
Fine grater or microplane
Instant-read thermometer
Rice cooker or medium saucepan for the rice

Steps

Before you start

Start the rice in a rice cooker or pot about 30 minutes before you want to eat so it is hot and steamed when the curry is ready.
Check your roux package: this recipe assumes about 100 g (3.5 oz) of Japanese curry roux blocks (such as S&B Golden Curry or Vermont Curry) for 3 cups of water. If your box says otherwise, follow the ratio on the box for 4 servings.
Cut the potatoes and carrots into large, even chunks so they cook at the same rate and don't turn to mush.
Break the roux into small pieces before you start so it dissolves quickly later.

1
Season the chicken
- Pat the chicken pieces dry with paper towels.
- Place them in a bowl and toss with ½ teaspoon kosher salt.
- Let them sit while you prep the vegetables.
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Ready when: Chicken surface looks dry and evenly seasoned.
Tip: Dry chicken browns instead of steaming.
2
Prep the vegetables
- Cut the onions into ½-inch wedges.
- Peel and cut the carrots into 1-inch chunks and the potatoes into 1½-inch chunks.
- Grate the garlic, ginger, and apple (if using).
- Break the roux blocks into small pieces.
- Keep potatoes in a bowl of cold water if not using right away.
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Ready when: Vegetables are in even, similar-sized chunks.
Tip: Drain the potatoes well before they go in the pot.
3
Brown the chicken
- Heat the oil in a 4-quart heavy pot over medium-high heat until shimmering.
- Add the chicken in a single layer and cook without moving for 2 minutes, then stir and cook another 2–3 minutes until browned in spots.
- It does not need to be cooked through.
- Transfer to a plate.
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Ready when: Chicken is golden-brown on the outside, pink inside.
Tip: If the pot is crowded, brown in two batches.
4
Soften the onions
- Reduce heat to medium.
- Add the onions to the same pot, scraping up the browned bits.
- Cook, stirring often, for 8–10 minutes until soft, translucent, and golden at the edges.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
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Ready when: Onions are soft, translucent, and lightly golden; garlic smells fragrant.
Tip: Add a splash of water if the browned bits start to scorch.
5
Add vegetables and water
- Return the chicken and its juices to the pot.
- Add the carrots, potatoes, and 3 cups (710 ml) water.
- Stir, then bring to a boil over high heat, about 5 minutes.
- Skim off any foam from the surface with a spoon.
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Ready when: Liquid is at a steady rolling boil.
Tip: Skimming keeps the finished sauce clean-tasting.
6
Simmer until tender
- Reduce heat to low, partially cover, and simmer gently for 15–20 minutes, until the carrots and potatoes are just tender when pierced with a knife and the chicken reaches 175°F (80°C) in the thickest piece.
- Stir once or twice.
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Ready when: A knife slides into a potato with slight resistance; chicken reads 175°F (80°C).
Tip: Don't over-simmer; the potatoes will keep softening in the sauce.
7
Dissolve the roux
- Turn the heat off completely.
- Add the roux pieces, grated apple (if using), and soy sauce.
- Stir gently for 1–2 minutes until every piece has fully dissolved with no lumps.
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Ready when: No visible roux pieces remain; sauce is uniformly brown.
Tip: Adding roux off the heat prevents lumps and scorching.
8
Simmer to thicken
- Return the pot to low heat and simmer uncovered for 8–10 minutes, stirring frequently and scraping the bottom, until the sauce is thick, glossy, and coats the back of a spoon.
- Add a splash of water if too thick.
- Taste and adjust with a pinch of salt or a little more soy sauce.
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Ready when: Sauce is thick and glossy and leaves a trail when a spoon is dragged across the bottom.
Tip: Stir often; roux sauces catch on the bottom of the pot easily.
9
Rest the curry
- Turn off the heat and let the curry rest, covered, for 5 minutes.
- The sauce will thicken a little more and flavors will meld.
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Ready when: Sauce has a thick, pourable consistency.
10
Serve over rice
- Divide the hot rice among 4 shallow bowls.
- Ladle the curry alongside or over the rice, making sure each serving has chicken, potatoes, and carrots.
- Serve with fukujinzuke pickles if you like.
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Tip: Serve immediately while the rice is hot and the sauce is glossy.

Good to know

Tips

Use chicken thighs rather than breast; they stay juicy during simmering and add richer flavor.
Always turn the heat off before adding the roux so it dissolves smoothly without lumps.
Stir often during the final thickening and scrape the pot bottom, since the roux can scorch easily.
For deeper flavor, cook the onions a few extra minutes until golden brown before adding water.

Make ahead

Curry tastes even better the next day. Cook through the thickening step (step 8), cool, and refrigerate in an airtight container for up to 3 days. Cook rice fresh when reheating.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month, though potatoes may soften and become grainy (best to omit potatoes if freezing). Reheat gently in a pot over low heat, stirring and adding a splash of water, until steaming hot (165°F / 74°C).

Substitutions

boneless, skinless chicken thighs → boneless skinless chicken breast. Cut into 1½-inch pieces and reduce the simmer time so it doesn't dry out; add it after the vegetables have simmered 10 minutes.
Japanese curry roux blocks (mild or medium) → other Japanese curry roux brand or heat level. Choose mild, medium, or hot to taste; follow the water ratio on the package if different.
sweet apple (such as Fuji) → 1 tablespoon ketchup or 1 teaspoon honey. Adds the classic hint of sweetness and acidity.
Yukon Gold potatoes → Russet or white potatoes. Russets break down more and thicken the sauce further; handle gently.