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Japanese Curry

Japanese Curry Recipe

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Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights. Traditionally, you will have to make the roux from scratch using curry powder, flour, oil and seasonings. Today, thanks to the conveniences of modern life, instant curry sauce or roux are widely available in the supermarkets and they are a godsend for lazy cooks like me: you just basically dissolve the curry block into the stew at the last stage of cooking.

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For those who do not take spicy foods, Japanese curry is perfect for you because it is not spicy at all (even those labelled “hot”), in fact it is sweet! You can add a little spicy chilli powder if you can’t live without the fiery kick. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen. 

Japanese Curry Sauce Mix

I always have instant curry mix (pictured above) in my pantry for emergencies. The basic ingredients for Japanese curry are carrot, potato and onion. In this recipe, the choice of meat is chicken and the curry can be cooked in 30 minutes. You can be creative and experiment with different kind of meat such as beef and leftover ingredients such as mushrooms and hot dogs.

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Printable Recipe
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
How to cook Japanese Curry Heat casserole with oil. Add onions and cook until they are soft. Set aside on a plate (I am using a wok so I just push them to one side of the wok).
How to cook Japanese Curry Place chicken pieces (you should cut them bigger than shown in photo as mine was too small) in a single layer in the caserole. Let the chicken pieces brown evenly on all sides. This will allow extra flavours to be released.
How to cook Japanese Curry Add potatoes, carrots and water. Simmer for 20 minutes.
How to cook Japanese Curry Cover with lid partially during simmering. Mine is fully closed because it has an air vent.
How to cook Japanese Curry Once the potatoes are soft, add instant Japanese curry cubes and stir through until dissolved.
How to cook Japanese Curry Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (example salt, dashi, soy sauce, fish sauce or chilli powder).

103 comments on “Japanese Curry”

  1. It is also nice to serve with white bread. ^^

  2. Lovely curry! The curry cubes look like a chocolate.

  3. Oooooooooh that does look finger licking good!

  4. Mmmm….delicious. Curry ….. my favourite any time.

  5. Curry ad Rice.Perfect!

  6. I’m going to get a packet of japanese curry today!

  7. Thanks for the demo, I never knew Jap curry was so easy to make! :-)

  8. I like instant Japanese curry :)
    I actually make this without meat, & then serve it over tonkatsu.

    ps: I like the way you take photos of your food. Do you have a lightbox?

    • Hi Ippo I didn’t use a lightbox for my food photos. I take photos in the day, beside the window and used an external flash :)

  9. It’s quite common for Japanese cooks to add chocolate to the curry. It gives that gorgeous glaze. Also I have seen some recipes call for bananas. It adds a sweetness to the curry. I love how you browned the chicken pieces. Beautiful curry, Wiffy!

    • Thanks Ju. I didn’t add chocolate to mine though… I have seen Chef at Home add chocolate to his beef stew and the end result is gorgeous. :-)

    • just my two cents worth, chocolate gives it great colour and further depth in flavour. I’m hooked to adding it to beef/veal stews now. totally scrummy.

    • Sounds like I totally have to try it out next time I make beef stew :)

    • Hi there! I just tried this recipe – I’m surprised that it’s pretty easy to make and the taste is good. I dont think I’ll ever hv Japanese curry at restaurants anymore!

      This discussion abt adding chocolate to stews and curries is interesting. I’ve never heard abt this. What type of choc to use and how much to add?

  10. Hi Wiffy,

    How are you? I left blogging for a month :)
    Btw, I love Japanese Curry as well, of course I used the instant just like the way you made.

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