Japanese Chicken Curry (Easy & Non-greasy Recipe)

Name: Japanese Chicken Curry (Easy & Non-greasy Recipe)
Total time: 35 min
Yield: 3 people
Ingredients: 10.5 oz Chicken breast (cubed); 5 oz Onion (cubed); 7 oz Potato (large cubes); 5 oz Carrot (sliced); 3 oz Japanese curry roux; 24 oz Water; 1 tbsp Vegetable oil; 1 tsp Chili powder (to add heat and cut richness)

Under 60 MinsHigh ProteinOne-Pot • Meal Prep FriendlyDinnerJapanese

Easy

35min

380kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A super easy Japanese chicken curry made with an electric skillet or pot. Rich flavor, aromatic spices, and adjusted to be non-greasy with an optional spice kick.

Who says making Japanese curry at home is difficult? Today we present an easy curry recipe that you can create with just a few tools like an electric skillet or a single pot. This chicken curry recipe is designed for those who love rich flavors but want a non-greasy meal without heavy cheese or cream. We use chicken breast for a lean, tender bite, combined with the natural sweetness of onions, carrots, and potatoes simmered until soft. The secret to making this simple dish taste premium is sautéing the onions until translucent before adding water to extract their full sweetness. If you like a bit of heat or want to cut through the richness, adding a little chili powder at the end adds a perfect dimension of spice. Served with hot steamed rice, it's a guaranteed crowd-pleaser. Our easy curry recipe also provides detailed timing for every step, making it perfect for beginners or those with limited equipment like students in dorms. No need to worry about hard vegetables or tough chicken; we've calculated the boiling and simmering times perfectly. This dish is also ideal for meal prep, as curry tastes even better the next day after the flavors have fully melded.

Ingredients

300 g Chicken breast (cubed) (about 2 cups)
150 g Onion (cubed) (1 medium onion)
200 g Potato (large cubes) (1 large potato)
150 g Carrot (sliced) (1 medium carrot)
90 g Japanese curry roux (about 4-5 cubes)
700 ml Water (about 3 cups)
1 tbsp Vegetable oil
1 tsp Chili powder (to add heat and cut richness) (adjust to taste)

Instructions

1
Set an electric skillet or pot over medium heat and wait for it to get hot (about 1-2 minutes).
2
Add vegetable oil, then add the onion. Sauté until the onion begins to turn translucent and fragrant (about 3 minutes).
3
Add the chicken breast and sauté until the outside of the chicken turns white and is cooked through on the surface (about 3-4 minutes).
4
Add the potatoes and carrots, stirring to combine (about 2 minutes).
5
Pour in the water until the ingredients are covered. Bring to a boil. If foam appears, skim it off for a clearer sauce. Reduce heat to low, cover, and simmer until the vegetables are soft and fully cooked (about 15-20 minutes. Test by piercing a potato with a fork; if it goes through easily, it's done).
6
Turn off the heat (very important: the heat must be off before adding the roux to prevent clumping). Add the Japanese curry roux and stir continuously until the cubes are fully dissolved and blended with the liquid (about 2-3 minutes).
7
Turn the heat back to low and continue to simmer until the sauce thickens to your liking. Add chili powder for extra heat and to cut the richness. Stir well (about 3-5 minutes). Serve hot with steamed rice.

Chef's Tips

•Curry roux is already salty and concentrated, so no extra seasoning is usually needed. If the sauce is too thick, add a little more water.
•Sautéing the onions until translucent before adding water helps draw out natural sweetness, making the sauce flavorful without needing sugar.
•If you have leftovers, store them in the fridge. Curry that is reheated the next day tastes even richer and more delicious.