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Authentic Japanese Curry

Authentic Japanese Curry

Japanese curry over rice is the ultimate comfort food. It's savory, rich in flavor, and leaves you fully satisfied. The combination of potatoes, carrots, onions and juicy chunks of chicken in the thick curry sauce topped on a soft bed of fresh rice is unbeatable.
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Japanese
Servings 8


  • 3 tbsp Unsalted butter
  • 4 tbsp Flour
  • 1 tbsp Curry powder
  • 1 tbsp Garam masala
  • 1/4 tbsp Cayenne pepper

Japanese Curry

  • 2 lbs Perdue Harvestland Organic Boneless Skinless Chicken Breast
  • Freshly ground black pepper
  • 2 sticks Carrots
  • 2 Potatos
  • 1/2 tbsp Grated ginger
  • 2 cloves Garlic
  • 4 cups Chicken Broth
  • 1 Apple
  • 1 1/2 tbsp Soy sauce
  • 1 tbsp Ketchup
  • Homemade roux


Curry Roux

  • In a small saucepan, melt the butter over low heat. When the butter is melted, add flour. Stir to combine. Keep stirring to keep the roux from burning. Cook for 15-20 minutes. The roux will turn light brown.
  • Add the garam masala, curry powder and cayenne pepper. Cook for 30 more seconds and remove from heat. Set aside. It should have the consistency of a thick paste.

Japanese Curry

  • Peel and cut the carrot and cut the onions in wedges. Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch. Grate the ginger and crush the garlic.
  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic. Add the chicken and cook until the chicken changes color. Add the carrot and mix.
  • Add the chicken broth and bring to a boil.
  • Peel the apple and grate it (the more you add, the sweeter).
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
  • When the potatoes are ready, add the curry. Add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux paste back into the stock in the large pot and stir to combine.
  • Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick. Add a little cornstarch to make thicker if needed.


Original recipe by Just One Cook Book.
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Keyword Curry, Japanese Curry