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4.67 from 3 votes

Japanese Curry

The easiest Japanese curry made with simple ingredients and served over rice. Perfect for any day of the week!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Calories: 415kcal


  • 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


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.


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.


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