Japanese Chicken Curry is one of those timeless comfort foods that delivers a perfect balance of warmth, richness, and simplicity. Unlike heavily spiced curries, this version is mild, creamy, and gently flavorful, making it ideal for everyday meals. Its charm lies in the harmony of textures—the softness of slow-simmered potatoes and carrots, the tenderness of chicken pieces, and the velvety body of the curry roux that ties everything together. When paired with a neat dome of fluffy steamed rice, it becomes a satisfying meal that feels both homely and elegant. This dish is widely enjoyed across Japanese households because it is quick to prepare, budget-friendly, and always reliable, even on the busiest days. Whether you are cooking it for dinner, packing it for lunch, or recreating the picture-perfect bowl from your kitchen, this Japanese Chicken Curry recipe delivers comfort in every bite.

Chicken-Curry-Rice (Easy Japanese Style)

⭐ Ingredients (2–3 Servings)

For the Curry

  • 200g chicken thigh or breast, cut into bite-sized pieces
  • 1 cup potatoes, peeled & cubed
  • ½ cup carrots, sliced
  • 1 small onion, chopped (optional)
  • 1 tbsp neutral oil
  • 2 cups water or chicken broth
  • 2 blocks Japanese curry roux (Golden Curry, Vermont Curry, etc.)
  • Salt to taste

For the Rice

  • 1 cup Japanese short-grain rice
  • 1¼ cups water
  • Black sesame seeds for garnish (optional)

⭐ Instructions

1. Prepare the Rice

Rinse the rice until the water runs clear to remove excess starch. Cook using a rice cooker or on the stovetop until fluffy. To achieve the clean round shape seen in the image, press the cooked rice into a small bowl and gently unmold it onto the serving plate. Garnish with black sesame seeds.

2. Sear the Chicken

Heat oil in a deep pan. Add the chicken and sauté until lightly golden. Browning the chicken first helps enhance the base flavor and keeps the meat tender as it cooks.

3. Add Vegetables

Add potatoes, carrots, and onions. Stir for 2–3 minutes until the vegetables are lightly coated in the chicken juices and oil.

4. Simmer the Curry Base

Pour in water or broth and bring to a boil. Lower the heat and simmer until the vegetables become soft—about 12–15 minutes.

5. Incorporate the Curry Roux

Turn off the heat and add the curry roux blocks. Stir gently until they melt completely. Turn the heat back on low and simmer for another 5–7 minutes until the curry thickens and turns glossy.

6. Plate and Serve

Place the molded rice on the plate and spoon the curry around it for a clean, restaurant-style presentation. Serve hot.

⭐ Chef’s Notes

  • Chicken thighs offer richer flavor and remain tender after simmering.
  • Add grated apple or a splash of milk for a sweeter, smoother curry.
  • Curry tastes even better the next day as the flavors deepen.
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