Japanese Curry Rice
A comforting, savory curry with tender chicken and caramelized onions simmered in a glossy, mildly spiced sauce. Serve it over steaming rice for a homey, satisfying meal that balances sweet and umami notes.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
2 tbsp vegetable oil
1 tbsp butter
2 onion, large, thinly sliced
2 clove garlic, minced
1 tbsp ginger, fresh, grated
2 carrot, peeled and cut into 1/2-inch rounds
2 potato, medium, peeled and cut into 1-inch chunks
3 cup chicken broth
½ cup apple, grated (preferably Fuji or Gala)
1 tbsp tomato paste
1 tbsp soy sauce
4 oz curry roux, Japanese curry blocks (mild or medium)
1 tsp sugar
1 tsp salt, or to taste
1 pinch black pepper
4 cup steamed rice, cooked, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Ginger Pork (Shogayaki)
Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.
Mapo Tofu (Japanese-style)
Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.
Japanese Potato Salad
Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.