Japanese Chicken Curry

Prep Time
Cook Time
1h 15m
Ready In

"This is one of my favorite Japanese dishes. We had a Japanese exchange student living in our home when I was in high school. One of the dishes she made for us was this curry. I was so surprised to see her using a box curry paste! But, it's delicious! The curry comes in a box, and inside is a little tray. The contents are scored - kind of like a Hershey's chocolate bar - making it easy to break up."

Original recipe yields 6 servings


  • Serving Size: 1 (425.2 g)
  • Calories 283.9
  • Total Fat - 6.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 102.1 mg
  • Sodium - 1503.7 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.4 g
  • Protein - 22.2 g
  • Calcium - 57.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.3 mg

Step 1

Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut the chicken into bite size pieces. Season with salt and pepper.

Step 2

Peel and cut the carrot in rolling wedges (Rangiri). Cut the onions in wedges. Cut the potatoes into 1.5 inch pieces.

Step 3

Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic.

Step 4

Add the chicken and cook until the chicken changes color. Then add the carrots and mix.

Step 5

Add the chicken broth and bring the stock to a boil. Skim the scrum and fat from the surface of the stock. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.

Step 6

Add the potatoes and cook for 15 minutes, or until the potatoes are tender.

Step 7

Put 1-2 blocks of curry in a ladle-full of the cooking liquid, and slowly dissolve it using a spoon or chopsticks. Return the liquid to the pot. Repeat with the rest of blocks.

Step 8

Add soy sauce and ketchup, stir well to combine. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Step 9

Serve the curry with Japanese rice on the side.

Tips & Variations

No special items needed.