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Japanese Curry


Japanese Curry
Curry & rice … a great weekday meal

This is a quick, easy and fail-safe meal to make. It is a great choice for busy weekday nights, when I want to cook something but do not want to think too hard about how/what to cook. For those who do not take spicy foods, this curry is perfect for you because it is not spicy at all, in fact it is totally sweet. You can add a little spicy chilli powder (I use R.S.T’s Queen of Chilli) if you like that added fiery kick. Making Japanese curry at home is fun to me because authentic Japanese curry that are served in Japanese eateries is sweet and I like that I can make it spicier at home to suit my own preference. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen. So nowadays I always have the curry spice in my pantry for emergencies. This version I whipped up is with chicken, carrots, potatoes and onions, you can be creative and experiment with all kinds of ingredients.

How to cook Japanese curry
Japanese curry sauce mix

(Serves 3)

- 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to small chunks
- 1 potato, peeled and cut to small chunks
- 1 large onion, roughly chopped
- 200 to 300g boneless chicken fillet, cut to large chunks
- 1 tbsp cooking oil
- 700ml water


How to cook Japanese curry
1. Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4 (I am using a wok so I just push them to one side of the wok).

How to cook Japanese curry
2. Place chicken pieces (you should cut them bigger than mine because mine is too small) in a single layer in the wok. Let the chicken pieces brown on one side (do not toss and turn or stir fry it). This will allow extra flavours to be released.

How to cook Japanese curry
3. After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.

How to cook Japanese curry

How to cook Japanese curry
4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

How to cook Japanese curry
5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.

Japanese Curry
Final product – easy Japanese curry meal, served with rice


Leave a Comment

101 Responses to “Japanese Curry”

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  1. Norma-Platanos, Mangoes and Me! — January 12, 2013 @ 10:45 pm

    I wosh I could fnd this product. Looks wonderful and I am hungry!


  2. Chris — September 26, 2013 @ 5:51 pm

    Fantastic little recipe. First time making this and was really impressed with the simplicity of the recipe and the overall taste of the dish. Many thanks~!


  3. Rachel — January 16, 2014 @ 2:03 am

    Wow, this sounds so easy that even I can make it.

    I’m a horrible cook but love Japanese curry and wanted to give it a try as a Thai friend told me it was incredibly easy to make. I think even I can make this :)

    Thanks a lot (and for the photos too, which really help :)


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