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How to Make Japanese Curry Chicken - A Step-by-Step Guide

Japanese curry chicken is a delicious and comforting dish that is popular in Japan and around the world. This savory and slightly sweet curry is made with a blend of aromatic spices and a rich, luscious sauce that is perfect for drizzling over rice. It is a beloved staple in Japanese cuisine and is often enjoyed as a hearty, satisfying meal.

One of the best things about Japanese curry chicken is that it is incredibly versatile and can be customized to suit your personal preferences. W...

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Ingredients

  • 1 ½ pounds skinless, boneless chicken breast, or more to taste
  • 1 tablespoon olive oil, or as needed
  • 1 pinch salt and ground black pepper to taste
  • 5 ⅓ cups water, divided
  • 1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
  • 1 (15 ounce) can peas, drained
  • 5 new potatoes, halved
  • 1 (8 ounce) package sliced cremini mushrooms
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 cups jasmine rice (such as Mahatma®)

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
  • While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
  • Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  • Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Scoop rice into bowls and serve curry on top.

    • Nutrition

    653 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 65mg
    • Sodium: 1750mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 37g
    • Vitamin C: 23mg
    • Calcium: 113mg
    • Iron: 4mg
    • Potassium: 831mg

    Categories

    Japanese recipes
    Curry recipes
    Chicken recipes
    Asian recipes
    Main recipes