Bold and flavorful with a bit of heat, this authentic Japanese curry has tenderized chicken cubes, soft potato chunks, sliced carrots, pan-seared onions, and a generous heaping of savory curry sauce. All of this can be cooked in a single pan. That’s how all dishes should be!
I learned how to make this curry from my parents. They’ve been making this dish at home for more than a decade now. This curry tastes a lot like the kind that we ate in Japanese restaurants in the Los Angeles suburbs, where I grew up. Except that you can easily make this in the comfort of your own home! It’s also one of those dishes where you can cook up a big batch of curry and freeze it for later. Then when you’re ready to eat some curry, you can defrost an individual serving and cook some steamed rice to pour the curry over.
Curry sauce: The sauce is definitely one of the main selling points of this dish. I recommend a Japanese brand of curry sauce, which you can easily buy on Amazon or Asian markets. It’s called Golden Curry Sauce Mix by S&B. This sauce mix will get you the authentic Japanese curry flavors without the hassle of acquiring a myriad of different ingredients to make your own curry. Another brand is House Foods, which also carries a Japanese curry. A lot of Japanese folks use these brands to recreate their favorite curry dishes at home. Regarding the heat, I always choose the “hot” level, which is in fact, not very hot at all. It just has a little kick to it, which gives you some heat but doesn’t make you sweat or anything.
One of the first things that I do when making this dish is marinating the chicken. To get really tender chicken, I use a process called velveting. I let the chicken sit in some corn starch and cooking oil for at least 30 minutes prior to cooking. Then after it’s been cooked, it gets that nice tender, silky texture when you bite into it. This is what a lot of cooks in Asian restaurants do. The next thing I typically do is add rice to the rice cooker to start that up. Then I start prepping the dish by chopping up all of the vegetables, so that by the time I’m ready to cook everything in the pan, the chicken has finished marinating and the rice is cooked and on the warm setting.
Japanese chicken and potato curry
- 1 pound chicken breasts chopped into 1/2-inch cubes and marinated in 1 tablespoon corn starch and 1 tablespoon cooking oil for 30 minutes
- 1 small yellow onion finely chopped
- 1 pound potatoes Russet and Yukon Gold work well here, peeled and chopped into 1/2-inch cubes
- 4 ounces about 15 baby-sized carrots, sliced
- half package of S&B Golden Curry sauce
- 2 tablespoons cooking oil
- 4 cups cooked white rice
- Cook the onions and chicken: Heat cooking oil in a large 3-quart or larger pan over medium heat. Add chopped onions and cook for a few minutes, stirring occasionally. Add chopped chicken and stir until it turns white, about 5 minutes.
- Cook the carrots and potatoes: Add the carrots and potatoes to the same pan, stirring and cooking for about 5 minutes.
- Making the sauce: Add 3 cups of water to the same pan. Turn the heat to high to bring to a boil, then bring back down to medium heat so that it simmers. Add the curry sauce. Gently stir as the curry gradually gets thicker and darker, about 10 minutes. Check that the curry is smooth and that all of the ingredients are cooked; if not, simmer for longer.
- Serving: Pour the finished curry over hot cooked rice and mix together. Serve immediately.