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Japanese Curry

Japanese Curry Recipe

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Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights. Traditionally, you will have to make the roux from scratch using curry powder, flour, oil and seasonings. Today, thanks to the conveniences of modern life, instant curry sauce or roux are widely available in the supermarkets and they are a godsend for lazy cooks like me: you just basically dissolve the curry block into the stew at the last stage of cooking.

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For those who do not take spicy foods, Japanese curry is perfect for you because it is not spicy at all (even those labelled “hot”), in fact it is sweet! You can add a little spicy chilli powder if you can’t live without the fiery kick. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen. 

Japanese Curry Sauce Mix

I always have instant curry mix (pictured above) in my pantry for emergencies. The basic ingredients for Japanese curry are carrot, potato and onion. In this recipe, the choice of meat is chicken and the curry can be cooked in 30 minutes. You can be creative and experiment with different kind of meat such as beef and leftover ingredients such as mushrooms and hot dogs.

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Printable Recipe
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
How to cook Japanese Curry Heat casserole with oil. Add onions and cook until they are soft. Set aside on a plate (I am using a wok so I just push them to one side of the wok).
How to cook Japanese Curry Place chicken pieces (you should cut them bigger than shown in photo as mine was too small) in a single layer in the caserole. Let the chicken pieces brown evenly on all sides. This will allow extra flavours to be released.
How to cook Japanese Curry Add potatoes, carrots and water. Simmer for 20 minutes.
How to cook Japanese Curry Cover with lid partially during simmering. Mine is fully closed because it has an air vent.
How to cook Japanese Curry Once the potatoes are soft, add instant Japanese curry cubes and stir through until dissolved.
How to cook Japanese Curry Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (example salt, dashi, soy sauce, fish sauce or chilli powder).

Leave a Comment

103 Responses to “Japanese Curry”

  1. MrJingjong — April 15, 2010 @ 1:16 am

    S&B is the best brand I’ve tried so far.


  2. Hehe, I am making this tonight : ) I find too, cutting the chicken and onion in larger pieces taste nicer. Do you find the ones in Japanese restos have more sauce than other ingredients? I also like sautee with some garlic too : )


    • wiffy replied: — April 26th, 2010 @ 6:29 pm

      hope you enjoy your dinner tonight :) Yes I think cutting the chicken to bigger pieces is nicer, they shrunk considerably after cooking. Yes the curry at Japanese restaurants is usually more sauce than ingredients; at home, it’s the other way round ;)


  3. Miss B — May 7, 2010 @ 5:26 am

    I like ur step-by-step guide, unfortunately i don’t have jap curry paste where i am living :(


  4. aapricott — May 8, 2010 @ 1:12 pm

    I just made this dish! It’s really so simple!
    Got quite a bit of the curry left and im gonna buy some Udon and have Curry Udon tonight!!

    Thanks for the great recepie!


    • wiffy replied: — May 10th, 2010 @ 5:35 pm

      what a great idea – curry udon! I’m gonna try your idea next time I have leftover curry. Thanks for your nice comment :)


  5. jane — May 15, 2010 @ 9:43 pm

    This is my favourite dish too!
    I’m a CMI chef, but this ‘recipe’ never fails me ^^


    • wiffy replied: — June 14th, 2010 @ 12:42 pm

      yes, agree this is a fail-proof curry recipe :)


  6. Sayyidah — June 12, 2010 @ 11:17 pm

    Looks yummy!I’ve always craving for japanese curry but too lazy to cook.I heard that some people put chunked apples or bananas in japanese curry.I wonder how it taste like…..fruit+curry=??


    • wiffy replied: — June 14th, 2010 @ 12:43 pm

      I haven’t tried it before but I think red apples and japanese curry sounds quite yummy :)


  7. Yi — August 22, 2010 @ 9:30 pm

    Hey, me have been browsing your website recently.
    I like your simple recipes for a cooking noob like me.
    Very nice pictures for all other recipes & this yummy look japanese curry. *shiok*
    Ever wounder how to cook this at home, but now i got the idea from here. Would like to try curry seafood with angel hair pasta….. what u think? hehehe


  8. FioRay — September 16, 2010 @ 11:33 pm

    Wow… Simple and yummy recipe… is it spicy?


  9. Anna Leong — November 3, 2010 @ 8:39 pm

    btw~ can i ask~ where did you buy the curry cubes from? i cant find them TT___TT


    • wiffy replied: — November 5th, 2010 @ 1:37 pm

      Hi Anna, I’m not sure where you are from. I’m in Singapore, see it quite often from Japanese sections of major supermarkets such as Cold Storage and NTUC…


  10. Anna Leong — November 8, 2010 @ 6:57 pm

    Ahhh~!!! really??? oh thankyou SOOOO much!!! :DD