Creamy Japanese Chicken Curry with Rice
Description:
Creamy Japanese Chicken Curry is a comforting dish that blends tender chicken, vegetables, and a rich, slightly sweet and savory curry sauce. This variation includes a creamy twist using milk or cream for a velvety texture. Served with warm Japanese short-grain rice, it’s a soul-satisfying meal loved by both kids and adults.
Ingredients (4 servings):
For the Curry:
500g (1.1 lb) boneless chicken thighs or breast, cut into bite-sized pieces
1 large onion, sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
2 tbsp neutral oil (vegetable or canola)
3 cups (720 ml) chicken broth
1/2 cup (120 ml) milk or heavy cream
1 tbsp olive oil
For the Japanese Curry Roux (homemade):
2 tbsp olive oil
2 tbsp all-purpose flour
1 tbsp curry powder
1 tsp garam masala
1 tsp soy sauce
1 tsp Worcestershire sauce
1/2 tsp honey
Salt & pepper to taste
(You may substitute with store-bought Japanese curry cubes like Golden Curry or Vermont Curry – 4 cubes.)
For the Rice:
2 cups Japanese short-grain rice
2 1/2 cups water
Instructions:
- Step 1: Cook the Rice
Rinse rice under cold water until water rus clear.
Add rice and water to a rice cooker or pot. Cook until done (about 20 minutes). Let sit covered for 10 minutes.
Step 2: Make the Roux (if homemade)
In a small pan, melt butter over medium-low heat.
Add flour and whisk until it turns light brown and smells nutty (3–5 minutes).
Stir n curry powder and garam masala. Cook for another 1–2 minutes.
Add soy sauce, Worcestershire sauce, and honey. Mix well and remove from heat. Set aside.
Step 3: Cook the Chicken & Vegetables
In a large pot, heat oil over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned.
Add onions and sauté until translucent.
Add carrots and potatoes, stir-fry for 2–3 minutes.
Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
Step 4: Add the Roux and Cream
Stir in curry roux (homemade or store-bought cubes). Stir until fully dissolved and thickened.
Add milk or cream and butter. Simmer for 5 more minutes.
Taste and adjust seasoning.
Step 5: Serve
Scoop rice into bowls.
Pour creamy curry over rice.
Garnish with chopped parsley (optional).
Total Time:
Prep time: 15 minutes
Cook time: 35 minutes
Total: 50 minutes
Nutritional Information (per serving):
(Estimated based on homemade roux and using milk)
Calories: 620 kcal
Protein: 30g
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 70g
Sugar: 10g
Fiber: 5g
Sodium: 850 mg
Q&A Section:
Q: Can I make this vegetarian?
A: Yes! Substitute chicken with tofu or chickpeas, and use vegetable broth. Use plant-based milk or cream for the creamy effect.
Q: Can I freeze the curry?
A: Yes, the curry (without rice) freezes well for up to 2 months. Reheat gently on the stove and add a splash of milk or water to loosen it.
Q: Can I use store-bought curry roux?
A: Absolutely. Brands like Golden Curry or Vermont Curry are convenient and delicious. Adjust the number of cubes based on spice preference.
Q: How spicy is Japanese curry?
A: Japanese curry is generally mild with a hint of sweetness. You can make it spicier by adding chili powder or spicy curry powder.
Q: Can I make it in a slow cooker?
A: Yes! Add all ingredients except the roux and cream to the slow cooker. Cook on low for 6–7 hours. Stir in the roux and cream at the end and cook 10–15