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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. just had jap curry last week. looks good!

  2. This dish looks so warming and comforting. Never tried curry before, but your post is now making me crave a bite (or two….or three……haha)

    And already told you this before, but I looove your kitchen’s tiled background. :-)

    • I think this curry is definitely “safe” for you because it is sweet, there is no heat at all. You may like it ;) and oh hehe, you still remember my kitchen :D

      and lol about the “chocolate bars” … I don’t blame you coz that’s what I thought too when I first see them :lol:

  3. Forgot to add when I was first scrolling down, I thought those were chocolate bars on top of the vegetables. I was like, “Chocolate?……….on vegetables?……..really?” HAHA! :P

  4. heheh…I like the “keeping some for emergencies” part. I definitely need to get more supply soon.

  5. I love Japanese curry; it’s so easy to make with the premade cubes and it’s nice and sweet. :) Sadly I’ve given up cooking things like this because my finance and I have terrible reactions to MSG. :( I have yet to find a brand that doesn’t use it so I’ve been without my J-curry fix for a while. Any plans on doing a homemade version that will taste just as good without MSG?

    • Hello Rin, I’m sorry I’ve not made the curry paste from scratch before. If I’m not wrong, I think they sell the curry powder alone and you can use that to cook your own curry, but I’m not sure if the powder comes with MSG. you can check it out :)

  6. I was wondering if a thicker & spicier version of this would be good stuffed in a pastry .. I kind of miss chicken curry puff from Old Chang Kee :-(

  7. karei raisu!! I love this! I used to live off this quite a bit last year when I didn’t really have time to cook. Looks yum. x

  8. one of my quick favs as well. So quick esp with all the veges. But I am using it less because I discovered they use palm oil as a base. Darn! but a great treat.

  9. Oh, our Japanese teacher made us this when I was a student! (we had a Japanese culture course at Uni) hehee how nostalgic :) I ate meat back then – that must have been quite a long ago! I think he used apple flavoured curry cubes, do you know these?

    • I’ve never heard of apple flavoured curry cubes but they sound really tasty! Must try to look for them. I imagine they will be nice with zucchinis and carrots :)

  10. I LOVE Japanese curry! One of the few dishes my bf makes and he does it really well since he taught for a year in Japan. But with your recipe, I may have to make it for him and show him up hehe.

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