Go Back
+ servings

Japanese Chicken Curry

Delicious japanese curry made from scratch. Easy and simple curry recipe packed with full of flavour.
4 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Cuisine Japan, Japanese
Servings 4 servings
Calories 535 kcal


  • 500 grams Chicken boneless
  • 3 tbsp All Purpose Flour
  • 2 tsp Sesame Oil
  • 1 tbsp Butter
  • 1 large Onion chopped finely
  • 1 large Carrot chopped
  • 1 large Potato peeled and cubed
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Curry Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Chilli Powder
  • 1 tsp Sugar
  • 2 cups Chicken stock
  • 2 tsp Soy Sauce
  • 1 tbsp Tomato Ketchup
  • Salt to taste
  • Black Pepper to taste
  • 1 cup sushi rice


  • Take chicken in a bowl, add in 1 tbsp flour, salt and pepper and mix well. Set aside.
  • Heat 1 tsp sesame oil in a pan, add in potatoes and carrots and saute for 4 to 5 mins. Once brown remove it to a bowl. Set aside.
  • Heat 1 tbsp more oil and add the chicken and cook till brown. It will take around 2 to 3 mins. Remove it add to the potatoes. Set aside.
  • Now in the same pot, add in butter. Add in onions and saute for 2 mins.
  • Add in ginger and garlic and saute for a min.
  • Add in curry powder, chilli powder and garam masala powder and mix well. Cook this for 30 seconds.
  • Add in 2 tbsp flour and stir fry for atleast 2 to 3 mins till the raw flour taste is vanished.
  • Now add in chicken stock and scrape the bottom the pan to deglaze the pan.
  • Now add in soy sauce, sugar, salt, tomato ketchup and mix well.
  • Add chicken and vegetables back in and mix well.
  • Cover and cook on low heat till chicken and potatoes are cooked.
  • Remove and serve over rice.


  • Wash rice in water for 2 to 3 times. Take it in a pot. Add water (for 1 cup rice use 2 cups water). Bring it to a boil. Simmer the flame and cover the pot with lid. cook on a very low heat till rice is cooked. Set aside till serving.



  1. You can use any brand curry powder. I used indian variety curry powder.
  2. Add in chicken thigh meat for more succulent chicken.
  3. You can chop carrots and potatoes into big chunks as well.
  4. Adjust the spicy level to your preference.
  5. Finely chopped ginger and garlic can be used. You can use 2 tblsp ginger garlic paste if you have that.


Serve japanese chicken curry with hot rice. You can serve with any bread as well.
The curry taste delicious with sticky rice, jasmine rice or any asian rice varieties.


You can store the chicken curry in a air tight container in fridge for upto 3 days. Reheat before serving.
Nutrition Facts
Japanese Chicken Curry
Amount Per Serving (1 servings)
Calories 535 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 91mg30%
Sodium 584mg25%
Potassium 1208mg35%
Carbohydrates 72g24%
Fiber 6g25%
Sugar 7g8%
Protein 37g74%
Vitamin A 3469IU69%
Vitamin C 25mg30%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Japanese chicken curry, Japanese curry, Japanese kare rice, kare rice
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!