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.
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.
Extra Large Bistro Bowl by Fiesta
Japanese Curry
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
Nutrition
Juanita says
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.
Desarae says
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.
Michele says
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?
Emily Kemp says
I've used this mix before and loved it, excited to try this recipe!
C.J. says
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.
Desarae says
No such thing as a silly question! no! you dont need to use the oil :)
C.J. says
Thank you for replying! I made this recipe last night and it was delicious. :')
Jen Lloyd says
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??
Desarae says
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.
Michelle Gunnell says
We love this stuff!! I also like to add sweet potatoes along with the carrots, potatoes and onion you listed - so good!
Desarae says
Hi Michelle! Oh man, sweet potatoes would be SO good in this. I'm going to have to try them.
Stephanie says
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!