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    Main Dish » Japanese Curry

    Published: Apr 1, 2016 · Modified: Oct 9, 2018 by Desarae

    Japanese Curry

    Jump to Recipe Print Recipe
    A bowl of Japanese curry on a light wooden surface
    Yearsandyearsandyears ago, Nate and I sat on our newly carpeted floor eating curry for the first time with our Japanese friends. We had no kids who would spill or make messes! Lucky us, our dear friends were also our neighbors. Naomi surprised us with dinner, bringing over bowls of hot rice, curry chicken and veggies for all of us.

    I remember taking a few bites of the curry, thinking man this is so good, how have I never tried curry before?- and looking up at Nate who looked at me the exact same moment. He had the look in his eye like he had just found gold. From then we were hooked. I, being nosy ol' me, had to ask for the recipe. Thank goodness it was easy. I wasn't much of a cook back then. I worried more about studying and finals, and playing- than I did about cooking. The answer was this simple box.

    I have found the box of curry pretty much at any store even at non-super targets and walmarts- It is usally in the Asian isle or section of the store. There is a hot and mild option.
    A photo of a woman holding a Japanese curry mix

    Naomi had cooked the "hot" version for us using just water, but over the years and trying several different curry's at Thai recipes we have now altered. I like to use chicken broth, or sometimes even a can of coconut milk to make it creamy. When I have gone to Japanese Curry Restaurants they usually serve this just as a sauce, no veggies, with chicken and side of steamy white rice. You can try it how you like! My very favorite is just like pictured. I throw all the ingredients in the crock pot and slowly cook all day. Or, you can make it over the stove top. Start by browning the onion and chicken together when cooked add sauce + carrots and potatoes and let simmer. It's such and easy, filling, comfort food meal.

    A close up of Japanese curry in a bowl with rice and veggies

    Extra Large Bistro Bowl by Fiesta

    Japanese Curry

    The easiest Japanese curry made with simple ingredients and served over rice. Perfect for any day of the week!
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 415kcal
    Author: Kadee & Desarae

    Ingredients

    • 3-4 chicken breasts
    • 4 potatoes cut into chunks
    • 2 cups of chopped carrots
    • 1 small onion chopped
    • 1 box of golden curry sauce mix
    • 4 cups/2 cans chicken broth
    • 2 Tablespoon olive oil

    Instructions

    Stove Top Directions:

    • Cut raw chicken into chunks, and in a couple of TBS of olive oil cook chicken and onion together.
    • Pull out curry paste and smash or cumble as best as possible.
    • Add the rest of the ingredients in to the pan and let simmer for 30 minutes, stirring often.

    Crockpot Directions:

    • In crockpot add all ingredients, except curry paste and chicken broth.
    • (I like to add my raw chicken first)
    • In separate bowl crumble paste and mix with warm chicken broth.
    • Pour into slow-cooker
    • Cook on low for 6-8 hours, stirring occasionally.
    • ½ hour before serving, shred chicken.
    • Serve over rice.

    Notes

    The instructions are for two different types of cooking methods. You can cook it on the stove top, or you can cook them in a slow-cooker.
    **For a creamy curry substitue 1 a can of coconut milk in place of 1 can of chicken broth.*It's not part of a Traditional Japanese Curry, but it makes it deliciously creamy.
    PRESSURE COOKER: Follow crock pot instructions, cook on stew/soup setting for 1 hour. Cook rice separately, or empty pot and cook rice in pot after your curry has cooked.

    Nutrition

    Calories: 415kcal | Carbohydrates: 35g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 266mg | Potassium: 1751mg | Fiber: 7g | Sugar: 4g | Vitamin A: 10745IU | Vitamin C: 32.1mg | Calcium: 100mg | Iron: 7.8mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

    An overhead shot of a Japanese curry in a white bowl with chop sticks

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    Reader Interactions

    Comments

    1. Juanita says

      September 27, 2021 at 3:25 am

      That is not what Japanese curry looks like and I lived in Japan for 12 years. Plus you’re not suppose to stick chopsticks in a bowl like that because you only do that for your dead ancestors.

      Reply
      • Desarae says

        September 28, 2021 at 5:28 am

        I’m sure there are many variety
        It’s if Japanese curry, I would love to try them! This one is from a Japanese restaurant here in SoCal.

        Reply
    2. Michele says

      December 04, 2020 at 9:19 am

      Hi, sorry to be jumping on with a comment four years later, however, I'm finding your photos a bit problematic. In Japan its a bit of a taboo to pose your chopsticks as you have in your photos - it has associations with funeral ceremonies. Anyway, the more you know?

      Reply
    3. Emily Kemp says

      October 09, 2018 at 12:24 am

      5 stars
      I've used this mix before and loved it, excited to try this recipe!

      Reply
    4. C.J. says

      August 26, 2018 at 4:55 pm

      Hi. This might be a silly question, but do I still need to add the olive oil if I'm using the slow cooker method? Thanks.

      Reply
      • Desarae says

        August 27, 2018 at 12:51 pm

        No such thing as a silly question! no! you dont need to use the oil :)

        Reply
        • C.J. says

          August 27, 2018 at 7:38 pm

          4 stars
          Thank you for replying! I made this recipe last night and it was delicious. :')

    5. Jen Lloyd says

      July 03, 2016 at 4:11 pm

      So, my husband made this today...i think your instructions might be wrong. They are numbered and appear to continue from the stove top to the crock pot...so he did both. Is that correct??

      Reply
      • Desarae says

        July 03, 2016 at 6:25 pm

        Hey Jen, So the ingredients are for either method of cooking. You can cook it on the stove top OR the crockpot. The numbers are part of recipe card widget, dang thing. I can't get them to disappear. I'll go back and make a note in case it confusing someone else too. Thank you for pointing that out.

        Reply
    6. Michelle Gunnell says

      April 01, 2016 at 2:46 pm

      We love this stuff!! I also like to add sweet potatoes along with the carrots, potatoes and onion you listed - so good!

      Reply
      • Desarae says

        July 03, 2016 at 6:25 pm

        Hi Michelle! Oh man, sweet potatoes would be SO good in this. I'm going to have to try them.

        Reply
    7. Stephanie says

      July 24, 2014 at 9:10 am

      made this and it was delish! perfect for my toddler and mashed up for my 7-month old, then I added some cayenne for my husband and me!

      Reply

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