Japanese Curry Rice カレーライス
Japanese Chicken Curry, also known as Kare Raisu, is a warm, hearty, and comforting Japanese dish made with tender chicken, soft potatoes, sweet carrots, and onions simmered in a thick, flavorful curry sauce. Unlike many spicy curries, Japanese curry has a mild, slightly sweet, and rich flavor with a smooth texture. Served over fluffy steamed rice, it’s a satisfying homemade meal that’s perfect for lunch or dinner.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
2 people
Ingredients
For the Japanese Chicken Curry:
250 g boneless chicken thighs, cut into bite-sized pieces
1 medium onion, thinly sliced
1 medium carrot, peeled and cut into chunks
1 medium potato, peeled and cut into large chunks
2 tablespoons vegetable oil
2 cubes Japanese curry roux (about 40 g, depending on brand)
2 cups (480 ml) chicken stock or water
1 teaspoon grated ginger
1 teaspoon minced garlic
1 teaspoon soy sauce
1 teaspoon honey or sugar (optional)
¼ teaspoon black pepper
Salt, to taste
For Serving:
2 cups cooked Japanese short-grain rice
1 teaspoon chopped parsley or green onions (optional)
Instructions
1. Prepare the Ingredients: Cut the chicken into bite-sized pieces. Peel and chop the potato and carrot into evenly sized chunks. Thinly slice the onion, mince the garlic, and grate the ginger.
2. Sauté the Onions: Heat the vegetable oil in a medium saucepan over medium heat. Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
3. Cook the Chicken: Add the chicken pieces to the saucepan. Cook for 3–4 minutes, stirring occasionally, until the outside of the chicken is no longer pink. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
4. Add the Vegetables: Add the chopped carrots and potatoes to the saucepan. Stir everything together for about 2 minutes so the vegetables are coated with the oil and aromatics.
5. Simmer the Curry: Pour in the chicken stock or water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add the Curry Roux: Turn off the heat temporarily. Break the Japanese curry roux cubes into smaller pieces and add them to the saucepan. Stir continuously until the roux has completely dissolved.
7. Thicken the Sauce: Return the saucepan to low heat and simmer uncovered for another 5–7 minutes, stirring frequently to prevent sticking. The sauce should become thick, glossy, and smooth.
8. Season the Curry: Add the soy sauce, honey or sugar if desired, and black pepper. Taste and adjust the seasoning with salt if necessary. If the curry is too thick, add a little warm water or stock until it reaches your preferred consistency.
9. Serve: Spoon the warm Japanese curry over freshly cooked Japanese rice. Garnish with chopped parsley or green onions if desired. Serve immediately while hot.
Nutrition
Calories: 620 kcal
Total Fat: 22 g
Saturated Fat: 6 g
Cholesterol: 95 mg
Sodium: 1,050 mg
Carbohydrates: 78 g
Sugars: 9 g
Protein: 28 g
Calcium: 65 mg
Iron: 3 mg
Nutrition values are approximate and depend on the curry roux brand, chicken cut, rice portion, and other ingredients used.
