Main Dish | April 1, 2016

Japanese Curry

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

4 from 1 vote
Japanese Curry
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

The easiest Japanese curry made with simple ingredients and served over rice. Perfect for any day of the week!

Course: Main Course
Cuisine: Japanese
Keyword: Easy Japanese Curry, Homemade Cury
Servings: 4 servings
Calories: 415 kcal
Author: Desarae
  • 3-4 chicken breasts
  • 4 potatoes cut into chunks
  • 2 cups of chopped carrots
  • one small-med onion chopped
  • one box of golden curry sauce mix
  • 4 cups/2 cans chicken broth
  • 2 TBS olive oil
Stove Top Directions:
  1. Cut raw chicken into chunks, and in a couple of TBS of olive oil cook chicken and onion together.
  2. Pull out curry paste and smash or cumble as best as possible.
  3. Add the rest of the ingredients in to the pan and let simmer for 30 minutes, stirring often.
Crockpot Directions:
  1. In crockpot add all ingredients, except curry paste and chicken broth.
  2. (I like to add my raw chicken first)
  3. In separate bowl crumble paste and mix with warm chicken broth.
  4. Pour into slow-cooker
  5. Cook on low for 6-8 hours, stirring occasionally.
  6. 1/2 hour before serving, shred chicken.
  7. Serve over rice.
Recipe 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 Facts
Japanese Curry
Amount Per Serving
Calories 415 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 108mg36%
Sodium 266mg12%
Potassium 1751mg50%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 4g4%
Protein 42g84%
Vitamin A 10745IU215%
Vitamin C 32.1mg39%
Calcium 100mg10%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.

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

9 thoughts on “Japanese Curry

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

  2. 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??

    1. 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.

  3. 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.