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Super Easy Japanese Curry Recipe- Healthy and Quick Family Meals

Super simple Japanese Curry Recipe


For the curry:

- 4 boneless, skinless chicken thighs, cut into bite-sized pieces

- 1 large onion, chopped

- 2 carrots, peeled and chopped

- 2 potatoes, peeled and chopped

- 2 cloves garlic, minced

- 2 tablespoons vegetable oil

- 2 tablespoons curry powder

- 1 tablespoon garam masala

- 1 tablespoon tomato paste

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 cups chicken broth

- 1 bay leaf

For the rice:

- 2 cups Japanese rice

- 2 1/2 cups water


1. Rinse the rice in a fine mesh strainer and drain. Add the rice and water to a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes. Turn off the heat and let the rice sit for 10 minutes before fluffing with a fork. (Or use the instant pot on manual for 40 minutes)

2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

3. In the same pot, add the onion, carrot, and potato. Cook for 5-7 minutes, or until the vegetables start to soften. Add the garlic, curry powder, garam masala, tomato paste, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.

4. Add the chicken broth, bay leaf, and chicken back to the pot. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.

5. Serve the curry over the rice. Enjoy!


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