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Are you with me when I say that Japanese-style curry is one of the world's most amazing dishes? This savory dish, with its rich brown curry sauce, is absolutely mouthwatering. It's beloved by Japanese people and it's also one of their most-loved home-cooked dishes.
I've been used to making this curry using instant ready made blocks of curry roux. However I recently took the plunge and made my own homemade roux from scratch, and then used it to make homemade Japanese Chicken Curry from scratch.
The process was immensely satisfying and the results were delicious!
So please read on for me making the case for you to make your own Japanese curry with its thick curry sauce, also known as kare raisu (or curry rice) completely from scratch! You won't regret it!
Jump to:
Why Make Japanese Curry From Scratch?
I was introduced to Japan's curry by Vermont Curry, one of Japan's most popular brands of ready made instant curry roux brands. In fact, one of the first recipe posts on this blog was for "Amazing Vermont Curry With Chicken" which is my take on this Japanese classic curry using the Vermont Curry Mix.
House Vermont Curry and S&B Golden Curry are boxed curry roux, and are very convenient to use. Many Japanese households make use of these ready made curry cubes to make Japanese curry rice.
I still adore Vermont Curry, however I'm doing my best to cut out as much processed food, which often includes unpronounceable and unnatural ingredients, as I can. So what I don't adore is the ingredient list on my Vermont Curry Sauce Mix.
Making your own rich curry from scratch is a worthwhile endeavor for sure! You'll cut out the processed curry roux, and use simple, natural, and healthy ingredients instead.
Sure, this is not as convenient as using instant curry roux, but your body will thank you for it!
And, if you enjoy cooking as I do, you'll have fun and your experience will be GRATIFYING, REWARDING...and DELICIOUS!
🥘 Ingredients
So here are the ingredients you will need to make this delicious Japanese curry recipe:
- Homemade curry roux blocks - it's super easy to make these Japanese curry blocks, which are made with Japanese curry powder. Please click here for my recipe. You'll notice that the recipe includes chili pepper to make it spicy, however if you aren't a fan of spicy foods simply omit the chili pepper.
- Chicken thighs - you can substitute chicken breast meat if you prefer
- Potatoes
- Carrots
- Onions
- Olive oil
- Water (you can substitute chicken stock if you like)
Some optional ingredients which you may consider include:
- Green onions as a garnish
- Salt, soy sauce, or miso - you can add one or more of these ingredients to your liking at the end if you would like your curry to be saltier or for extra depth of flavor
Ok, now let's make this super easy curry!
🔪 Instructions
Add ½ tablespoon olive oil to a large Dutch oven or large pot and heat to medium to medium-high heat. When the oil is hot, add the chicken and cook for about 5 minutes until browned. Add more oil as necessary.
Remove the chicken and add the other ½ tablespoon of olive oil, then add the cut up bite-sized pieces of vegetables (potato, carrot and onion). Cook for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning on the bottom of the pot which is fine, just don't let the veggies burn.
Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 2 cups of water to start with (you can add more later to thin the curry). Bring to the boil, and then lower to a simmer. Simmer on a low heat covered for about 15 minutes.
Add around 4 oz of homemade Japanese curry roux blocks to the pot. Stir until the curry roux blocks are completely dissolved (around a minute or so), and watch as your mixture turns a beautiful golden brown.
Keep on a gentle simmer, and simmer covered until the curry starts to chicken (around 10 minutes), stirring every once in awhile. If your curry is too thick at this time, begin to add extra water a little at a time until you achieve your desired thickness and a stew-like consistency.
OPTIONAL: Taste your curry at the end of cooking and if you feel it needs more salt or salty flavor, you could add some salt, soy sauce or miso to your tastes.
Place into serving bowls and garnish with green onions.
Suggestions For Serving!
Now get ready to enjoy the rich and savory flavors of your Homemade Japanese Curry!
Serve this curry with some steamed white rice. Japanese short-grain rice or Nishiki rice are perfect rices to enjoy with this easy classic Japanese dish.
The perfect side dishes for this curry include Japanese Pickled Cucumber and Japanese Okra Salad.
Be sure to take so much pride in your totally scratch made Japanese curry!
I hope eating homemade Japanese curry will become a regular occurrence in your home!
FAQ
Curry roux is similar to a typical roux in that it is a mixture of fat and flour that is used to thicken and give flavor to sauces used in Japanese cooking. But curry roux includes the addition of Indian spices. It's often solidified and then broken into blocks or pieces for use.
Store leftover Japanese curry in an airtight container in your refrigerator, and enjoy within 3-4 days.
Some Other Great Japanese Recipes You May Enjoy!
Here are some other great Japanese recipes you may enjoy:
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Cheers!
Grace
How To Make Homemade Japanese Chicken Curry From Scratch
Equipment
- 1 large Dutch oven or large pot with a cover
Ingredients
- 4 oz homemade curry roux please visit my recipe on how to make homemade curry roux as found in the notes below
- ½ lb potato peeled and cut into bite sized pieces
- ½ large onion peeled and cut into bite sized pieces
- ½ large carrot peeled and cut into bite sized pieces
- 1 lb chicken thighs cut into bite sized pieces; can sub chicken breast meat
- 1 tablespoon olive oil split (may add more as necessary)
- 2.5 cups water approximately (more or less depending on how thin or thick you like your curry); can sub chicken stock
Optional Garnishes and Flavorings
- 2 each green onions thinly sliced as garnish
- salt at the end of cooking, taste and add salt to your liking (optional)
- miso feel free to add a little miso at the end of cooking if you like (optional)
- soy sauce feel free to add a little soy sauce at the end of cooking if you like (optional)
Instructions
- Add ½ tablespoon olive oil to a large Dutch oven or pot and heat to medium to medium-high heat. When the oil is hot, add the chicken and cook for about 5 minutes until browned. Add more oil as necessary.
- Remove the chicken and add the other ½ tablespoon of olive oil, then add the cut up vegetables (potato, carrot and onion). Cook for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning which is fine, just don't let the veggies burn.
- Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 2 cups of water to start with (you can add more later to thin the curry). Bring to the boil, and then lower to a simmer. Simmer on a low heat covered for about 15 minutes.
- Add around 4 oz of homemade curry roux blocks to the pot. Stir until the curry roux blocks are completely dissolved (around a minute or so).
- Keep on a gentle simmer, and simmer covered until the curry starts to chicken (around 10 minutes), stirring every once in awhile. If your curry is too thick at this time, begin to add extra water a little at a time until you achieve your desired thickness.
- OPTIONAL: Taste your curry at the end of cooking and if you feel it needs more salt or salty flavor, you could add some salt, soy sauce or miso to your tastes.
- Place into serving bowls and garnish with green onions.
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