Quick & Easy Japanese Chicken Curry
Tender chicken simmered in a creamy flavorful curry sauce with carrots, potatoes and onions. This easy 30-minute Japanese chicken curry is made with minimal ingredients and great for families. A comforting main best paired with steamed rice.
- Prep time
- 10 min
- Cook time
- 17 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.25 lb chicken breast (or chicken thighs, diced into 1.5-inch cubes)
- 1 block mild Japanese curry mix (each block is 2x2-inches wide or 114 g / 4.02 oz)
- 4 cups water (cold / room temperature)
- 2 cups Yukon gold potatoes (quartered)
- 2 cups carrots (chopped into 1-inch-long pieces)
- 1/2 cup onion (quartered)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1.5 tbsp vegetable oil (or any neutral oil)
Instructions
- 1
In a large bowl, season diced chicken with salt, garlic and black pepper. Set aside.
- 2
Heat vegetable oil in a large pan on medium heat. Brown seasoned chicken until golden brown on both sides, about 5-6 minutes in total. Do not cook it through yet. Remove and set aside.
- 3
Add onions, carrots and potatoes into the pan and cook for 2 minutes.
- 4
Break up curry block with your hands and add to the pan. Then add water and mix.
- 5
Cover and bring to a boil on high heat.
- 6
Then reduce to medium heat. Cover and simmer for 15 minutes or until potatoes are fork tender and sauce is thickened. Stir occasionally scraping the bottom of the pan to fully dissolve the curry.
- 7
Mix in the chicken and simmer for another 1-2 minutes until meat is cooked through. Serve and enjoy hot with steamed rice.