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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. I love japanese curry. Those little cubes make it so easy, and tasty!

  2. Yummilicious! I just bought Japanese curry on my last trip to Chinatown. I mgith just make it for dinner! Thank you, winter is coming and this is so suitable!

  3. I have never heard of this Japanese curry. Your dish is called “comfort food”.

  4. wow I can smell those curry through my monitor, hurry me some please! :)

  5. Love Japanese curry though I’ve never tried making it myself. This looks really, really delish.

  6. Delicious! I loved Japanese curry!

  7. Yum Wiffy! So simple yet delicious looking too. I wonder if I could get those Japanese curry cubes here???

  8. Looks so delicious and pardon my ignorance, I did not know Japanese curry was so good!

  9. Where did you get this S&B cube-form curry from? *excited*

  10. Japanese curry … love it! I usually use S&B brand too but different packs from yours. We have the mild and spicy one in different packs :)

    • I’ve tried mild before … really not much difference from “hot” I think coz “hot” is not spicy at all lol

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