Easy Japanese Chicken Curry
Japanese Chicken Curry is a simple one-pan dinner that feels a little different without a lot of extra work. S&B curry blocks do a lot of the heavy lifting, so you get a rich sauce without a long ingredient list. It’s kind of like starting with a box mix except you’ll discover you actually END with the box mix. Either way you look at it you’ll see that end result is one of the easiest weeknight dinners a person can pull together.
Japanese Chicken Curry is known for being thicker and milder than many other curry styles and a little sweet too. The chicken cooks together with carrots, onion, and Japanese sweet potato and water before you add the seasoning. Once it’s all cooked S&B Curry is added and creates a velvety gravy that coats everything. Served over rice, it turns into an easy complete meal.
Japanese Curry became my go-to after visiting Japan last summer. I came home and longed for the simple curries we enjoyed all over Japan. When I found S&B Golden Curry in our local international grocery store I knew I’d found what I was craving. And it’s been a staple since then, seriously we enjoy it one way or another almost every week.
Our favorite version though, is this one, featuring Japanese sweet potatoes. There’s just something about Japanese curry and the Japanese sweet potato that hits the perfect notes for us. You can swap theJapanese sweet potato for regular sweet potatoes if they’re easier to find. You can also just use yellow waxy potatoes too.
The Ingredients List
This ingredient list is short and straightforward and I love to keep them all the ingredients on hand so we’re ready for curry night, any time. If you want to make dinner as easy as possible feel free to chop the carrots and onion, and the chicken as well, ahead of time. Japanese sweet potatoes, like regular potatoes, can turn gray if cut and left to sit. So if you want to cut them early go ahead and cut it up and put them in cold water until you’re ready to start cooking. Drain them well before adding them to pan with hot oil.
- oil
- carrots
- yellow onion
- Japanese sweet potato
- boneless chicken thighs
- water
- S&B Golden Curry, use any heat level you prefer, we enjoy medium/hot or hot
- Hot Rice for serving
Mix It Up
This curry is super flexible if you like or want extra vegetables like peas or mushrooms add them in. Or switch up all the vegetables completely, it all works!
Boneless chicken breast will work in this recipe but we prefer thighs. Use either one, whatever you prefer will work.
Got Leftovers?
Store leftovers in a sealed container in the refrigerator for several days. The flavors continue to blend as it sits and many people think it tastes even better the next day. Reheat gently on the stovetop or in the microwave. Add a splash of water if the sauce thickens too much.
Japanese Chicken Curry
Ingredients
- 1 tbsp oil
- 6 oz carrots peeled and chopped
- 1 medium yellow onion chopped
- 1 lb Japanese sweet potato peeled and cut into bite size pieces
- 1 lb boneless chicken thighs cut into bite size pieces
- 2 1/2 cups water
- 1 box S&B curry mix 3 1/4 oz preferred spice level
Serve it over
- Hot Cooked Rice
Instructions
- Heat the oil in a large frying pan over medium heat
- Peel and chop the carrots
- Chop the onion
- Peel and cut the sweet potato into bite size pieces
- Add the vegetables to the pan and cook while preparing the chicken
- Cut the chicken into bite size pieces
- Add the chicken to the pan
- Cook and stir for 5 minutes
- Add the water
- Cover and cook on low heat for 15 minutes
- Turn off the heat and break the curry blocks into pieces
- Stir until completely melted
- Return the pan to low heat
- Cook until the sauce reaches your preferred thickness
- Add a little water if needed to thin the sauce
- Serve over hot rice
Video
Notes
- Different curry block spice levels can be used depending on preference
- If the sauce becomes too thick add a splash of water until desired consistency is reached
- Serve with steamed rice for a complete meal
