Description
A cozy and deeply flavorful Japanese comfort food featuring tender chicken, sweet carrots, soft potatoes, and a velvety curry sauce served over fluffy white rice. Easy to make, perfect for leftovers, and customizable for any level of spice.
Ingredients
1.5 pounds boneless chicken thighs
2 medium onions
3 medium carrots
2 medium potatoes (Yukon Gold preferred)
4 blocks Japanese curry roux (mild, medium, or hot)
2 cloves garlic
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
4 cups water or chicken broth
4 cups cooked white rice
Instructions
1. Heat oil in a large pot and brown the chicken thighs on both sides. Remove and set aside.
2. In the same pot, sautée chopped onions until translucent. Add minced garlic and grated ginger; cook until fragrant.
3. Return the chicken to the pot. Add chopped carrots and potatoes. Pour in water or broth to cover. Bring to a boil, then reduce to simmer for 15–20 minutes until vegetables are tender.
4. Turn off the heat. Add curry roux blocks and stir until melted. Turn heat back on low and simmer 10 minutes until sauce thickens.
5. Stir in soy sauce. Taste and adjust seasoning.
6. Serve over hot cooked white rice. Garnish with parsley or fukujinzuke pickles if desired.
Notes
For richer flavor, add a teaspoon of honey or grated apple when melting the roux.
Cut veggies in uniform chunks so they cook evenly and don’t over-soften.
Always let the curry sit for 10 minutes after cooking—it helps the sauce thicken and flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Japanese curry, curry rice, comfort food