Japanese Style Curry Chicken Rice 日本咖喱雞飯

Everybody has their own way to cook curry. The best way to cook curry is to customize the curry flavor to suit your taste buds. Some people like it very hot, some people prefer Indian curry, others like Vetnamese curry. The more interesting way is to combine two or three different curry together in a dish, like Indian yellow curry powder and Vetnamese curry paste, Indian curry powder and Japanese curry roux mix. Not to limit your option, curry is also available in mild, hot, yellow, green or red.

Currently there are at least five brands of Japanese curry mix available in the market, some stores only carry one or two brands. I found all five brands in Champaign, Illinois. Golden Curry has more traditional curry flavor, but it is a bit too gummy and starchy. Java Curry is very spicy, don’t use too much. Kokumaro Curry and Torokeru Curry have better balance between the sweet and spicy flavor, smooth taste. Vermont Curry has more sweet flavor, children love it. Curry rice is voted one of the favorite meals on school lunch menu.

Personally I love the exotic flavor of traditional yellow curry. I usually add salt, sugar and black pepper to season the dish. To make it as convenient as possible, Japanese curry roux mixes contain MSG and other aromatic seasonings. It can quickly turn an ordinary dish into a flavorful meal. Even if you never cook curry before, you can just throw everything in a pot of clean water, cook until soft, add curry roux mixes, cook just a few more minutes and it will become the best dish you ever made. Japanese curry mix deserves to become popular.

Curry chicken with potato is best to eat with a big bowl of steamy white rice. It has become one of our favorite staple dishes that we enjoy eating every time.


Japanese Style Curry Chicken Rice 日本咖喱雞飯


Japanese Style Curry Chicken Rice 日本咖喱雞飯

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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Japanese Style Curry Chicken Rice 日本咖喱雞飯

3 cubes Japanese curry (2 Kokumaro, 1 Java), cut into halves
1 teaspoon sugar, 1 tablespoon yellow curry powder, divided
2 medium yellow onions, 4 cloves garlic, chopped
2 large russet potatoes, cut into cubes
1 chicken breast, 2 thighs, cut into bite-size pieces
1 1/2 cups low sodium chicken broth or water


  1. Season chicken with a pinch of garlic salt and black pepper, a little salt if you want. Also add 1 teaspoon Chinese cooking wine, 1 teaspoon cornstarch, mix well. I always like to add 1/2 teaspoon sesame oil at the end, mix well.
  2. Heat up a big frying pan with cooking oil, on medium high heat. Add chicken, pan fry until brown slightly on both sides. Add 1 tablespoon onion, 1/2 tablespoon yellow curry powder, stir, stir, cook until 90% done, dish up.
  3. Saute onion, garlic, add potatoes, salt, black pepper, 1/2 tablespoon yellow curry powder, saute for 2 minutes. Add a little water, cover and cook 3 to 5 minutes until soften a little.
  4. Add 1 cup hot water or chicken broth, also add chicken, mix well. Evenly add the Japanese curry, press into liquid. Let it melt slowly on very low heat. (High heat will make it gummy.)
  5. Gently mix ingredients together, add 1 teaspoon sugar. Also add 1/2 cup hot water or chicken broth, mix well. Cover and cook on medium high heat until potatoes are soften.
  6. The sauce may look a little soupy, but that’s okay. It will get thicker once heat is off. Taste it, add more salt or sugar if necessary. Serve over white rice, delicious.


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