Japanese Chicken Curry

Experience the delightful flavors of Japan with my Japanese Chicken Curry recipe! This quick and easy dish brings the essence of traditional Japanese cuisine right to your kitchen in just 20 minutes. Picture tender chicken, fresh vegetables, and a rich curry sauce coming together for a healthy and delicious meal!

Japanese curry served over a bed of rice in a white plate, top down shot.

Why I Love This Recipe

My Japanese Chicken Curry is a blend of simplicity and flavor, rooted in Japanese culinary tradition. The star of this dish is tender chicken and curry roux, making it a satisfying and comforting choice for any mealtime. The curry sauce is rich and hearty, with a mild and sweet flavor profile unique to Japanese curry. I ensure to follow the authentic Japanese curry preparation method, making it not only delicious but also incredibly convenient to whip up at home in your own kitchen!

This delightful recipe will create a taste of Japan for everyone to enjoy! Just like my Japanese Tofu Yudofu and Beef Udon, this traditional Japanese recipe is ideal for warming up during colder months, providing a heartwarming and satisfying dining experience that will become a beloved addition to your homemade meals! I promise this they will be your next go-to Japanese comforting food!



  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. 
  • Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
  • Salt – sea salt preferred.
  • Curry Mix – block of Curry Mix.
  • Carrot – fresh carrots.
  • Onion – yellow or brown onion.
  • Potato – optional, use Japanese kabocha pumpkin for low carb.
  • Rice – rice of choice, use cauliflower rice for a low carb recipe.

🔑 Curry Secret Ingredients

Enhance the flavor of your Japanese Chicken Curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a unique twist, 1/4 tsp of Chili Oil for a kick, 1 tbsp of Butter for richness, or 1 tbsp of Grated Ginger for a burst of flavor. Get creative and experiment to create your own signature twist to this delicious dish.

Japanese curry served over a bed of rice in a white plate being picked up by a wooden spoon.


Step 1 Start by sautéing bite-sized chicken pieces in a skillet with oil until they achieve a golden brown hue.

Chopped chicken in a frying pan.

Step 2 Place the browned chicken and any residual oils into a pot with boiling water. Add curry blocks, carrots, onions, optional potatoes and any secret ingredients. Simmer the mixture on medium-low heat for about 10-15 minutes until the curry blocks dissolve and the sauce thickens.

Curry simmering in a pot.

🔑 Secert Ingredient Pro Tip

When incorporating secret ingredients into your curry, it’s essential to exercise restraint, especially when it comes to sweeteners. Choose only One Sweetener from the list provided to avoid an overly sweet result.

Step 3 Mix everything together and serve your curry over a bed of rice.

Japanese curry served over rice.

💡 Meal Prep Pro Tip

Maximize your convenience by preparing extra portions and freezing them in single-serving portions using ziplock bags. These frozen servings will maintain their quality for 3-4 months in the freezer. When you’re ready to enjoy them, simply thaw the curry in hot water and reheat it using either a microwave or a stovetop pot.

Recipe Variations

To add a flavorful twist, try Keema Curry by substituting chicken with ground pork. This variation brings out the deliciousness of ground pork, resulting in a rich and savory curry.

For a vegetarian change, swap out the protein with spinach and mushroom to create a tasty Spinach Mushroom Curry. These substitutions maintain the dish’s delicious essence while offering a flexible option.

Paring Recommendations

To start your meal, a warm bowl of Tofu Miso Soup always pairs well with traditional Japanese dishes. Its umami-rich flavors and soothing warmth complement the hearty curry perfectly. If you’re craving something on the lighter side, a green salad with Wafu Dressing offers a refreshing contrast. The crispness of the greens combined with the tangy Japanese-style dressing creates a balance for your meal.

Japanese curry served over a bed of rice in a white plate, top down shot.

Frequently Asked Questions

What Curry Roux to Use?

You can choose from two popular curry roux brands: S&B and House Food. Each brand offers a unique taste, catering to personal preferences. Additionally, they provide a variety of spiciness levels, ranging from mild to hot, allowing you to tailor the heat to your liking.

Is it necessary to add sweeteners like maple syrup or honey?

Sweeteners are optional. You can choose to add one sweetener from the list provided if you want to enhance the flavor of your curry.

Is Japanese Curry the same as Indian Curry or Thai Curry?

No, Japanese curry has its own unique flavor profile and is different from Indian curry or Thai curry. It tends to be milder and sweeter.

Storage Tips

Store leftovers in an airtight container and placing them in the refrigerator, ensuring freshness for 5-7 days. For a speedy reheat, use the microwave.

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Watch How To Make It

Japanese Chicken Curry

Enjoy the flavors of Japan with my Japanese Chicken Curry recipe, a healthy and delectable dish packed with tender chicken, fresh veggies, and a rich curry sauce. Quick and easy to make, this dish is perfect for a satisfying and flavorful meal.
4.75 from 16 votes
Course: Main Course
Cuisine: Japanese
Keyword: healthy Japanese curry, how to make Japanese curry, Japanese chicken curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe
Calories: 241kcal



  • 1 1/2 Cups Water
  • 1 tbsp Cooking Oil neutral, no flavor or taste
  • 3/4 lbs Chicken Thigh
  • 1/8 tsp Salt
  • 2 Blocks Curry Mix
  • 1 Whole Carrot chopped
  • 1/4 Cup Onion sliced
  • 1 Whole Potato optional, use Japanese kabocha for low carb
  • 2 Cups Rice use cauliflower rice for low carb


  • Gather all the ingredients.
    Ingredient to make chicken curry on counter top.
  • In a stove top pot or dutch oven pot, boil water.
  • Meanwhile, cut chicken into bite-size cube pieces.
    Chopped chicken on cutting board.
  • Heat cooking oil in a fry pan.
    Frying pan coated with oil.
  • Once the oil is preheated, reduce heat medium and place chicken in fry pan. Sprinkle some salt in and cook for 3-5 minutes stirring frequently until chicken turns golden brown.
    Chopped chicken in a frying pan.
  • Once the chicken is cooked, add into the boiling water from step 2) along with 2 blocks of Curry Mix and carrots, onions and optional potatoes. Stir blocks until they are fully dissolved, bring to a soft boil (medium-low heat) and reduce for 10-15 minutes until thickened. Add in optional secret ingredient after curry is thickened. Note - occasionally give the curry a stir to prevent burning at the bottom of the stove top pot.
    Curry simmering in a pot.
  • Pour curry on top of rice of choice.
    Japanese curry served over rice.


Calories: 241kcal | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 742mg | Potassium: 753mg | Fiber: 6g | Sugar: 5g | Vitamin C: 116mg | Calcium: 58mg | Iron: 1mg
*Values Based Per Serving
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  1. I would like to pair this with your Tonkatsu recipe for “Katsu Kare”. Have you tried it yet? Do you have any advice on using fukujinzuke pickles (a match made in heaven!)? I think they are high in carbs? Thank you guys!

    • LowCarbingAsian

      Hey Tony! We haven’t tried it yet, but I am sure it will be very good! Can’t go wrong with Katsu Curry! Yes, we agree that fukijinzuke and curry pair very well together, but given it’s daikon (root vegetable) marinated in sugar/mirin, the carb count are pretty high on them (7g per 1oz). You could try takuan instead (0-2 net carbs depending on the brand), but they aren’t as sweet as fukijinzuke.

  2. I am so happy I came across your blog! As a recovering carb bing eater, I have been seeking out the flavors of the glory days. Specifically Japanese curry with the dark, luscious sauce. Mmmhmmm. I thought it was a high carb meal and turned away. I got a box of S&B 🙁

    Thanks to the panicked shoppers here in AK, there is not much of a selection. Thanks for your post. You saved my sanity.

    • LowCarbingAsian

      Hey Rosie! Glad you found us and welcome to LCA! As for the empty stocks on the shelves, it’ll get better in time. You always also can order on Amazon too. Hope you stay safe and well during these crazy times!

  3. Do you know what your 2 blocks of curry mix were in grams or approximate serving of the Java? I’m using S&B and the blocks are quite large depending on the size of the package so I’d rather go by weight. Thanks!

  4. To reduce the carb count even further, I made my own roux with 3 tbsp unsalted butter, 1 tbsp coconut flour, 2 tbsp curry powder and 1/4 tsp cayenne pepper. Came out delicious. I used to make my own Japanese curry roux, until I discovered the Vermont curry cubes (thanks to Chef Morimoto). But once I started doing keto, I’m always looking for ways to reduce carbs.

    • LowCarbingAsian

      We definitely have to try that! Sounds easy enough!

    • Kathryn Gower

      Hi, just to be clear. You add the roux to the water? Sorry but this will be my first attempt at making curry anything. I hope someone can answer me quickly as my mouth is watering for curry! Thanks. 🙂

      • LowCarbingAsian

        If you’re trying to make Art’s recipe he listed there, I’m not sure. I would assume you add it to water (he didn’t provide the measurement of water), but you also would need some kind of thickener. Otherwise, your curry would come out very watery.

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