This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Easy Japanese Curry Chicken
Any recipe that survives the gauntlet of a weekly dinner rotation for over a decade deserves a medal. This is one of them. This Easy Japanese Curry Chicken has been a fixture in my kitchen for over 10 years, and honestly, I have zero plans to retire it. It all starts with S&B Golden Curry, the gold standard (literally) of Japanese curry roux. S&B Golden Curry is a Japanese curry roux that comes in block form, pre-seasoned with spices, flour, and fats — so all you have to do is dissolve it into a simmering pot of meat and vegetables. That’s why it’s so popular: it turns curry into a quick, weeknight-friendly meal without needing to build the sauce from scratch.
But here at ModeratePosh, we don’t stop at the box instructions. Oh no. We elevate.
🥘 Why This Japanese Curry Chicken Is Different
We start by sautéing the onions, carrots, celery, and potatoes in beef tallow — not oil — which adds a richness and depth you simply can’t fake. Fresh garlic, a teaspoon of bouillon, low-sodium soy sauce, and a quiet little dash of ketchup round out the flavor profile into something that is, frankly, dangerously good. Japanese curry is known for its rich, mildly spicy, and slightly sweet flavor — and unlike Indian or Thai curries, it has a thick, gravy-like consistency that pairs perfectly with steamed rice.
🍗 Chicken Thighs or Breasts — You Choose
You can use chicken breast, but chicken thighs are recommended because they stay more tender and juicy in the curry. We’ve made this with both — thighs win every time, but breasts work beautifully too if that’s what you’ve got.
🍚 What to Serve It With
Ladle this gorgeous pot of Japanese Curry Chicken over steaming hot white rice (rice cooker strongly encouraged — rice always comes out fluffier from a rice cooker) or toss it over noodles when you want to switch it up. Japanese curry is most commonly served with white rice, but you can also serve it with noodles like udon, or top it with a fried egg or crispy katsu.
❄️ Make It, Store It, Love It Even More Tomorrow
This curry keeps well in the fridge for about 4–5 days, and honestly, it tastes even better the next day as the flavors meld. If you’re making extra, it freezes beautifully for up to 3 months. Translation: make a giant pot, eat like royalty all week.
There’s a reason this recipe has made it onto the dinner table every single week for over a decade. Once your family smells it simmering on the stove, you’ll understand completely.
You might also like…
Braised Short Ribs Fusion Style
Think Korean BBQ meets Sunday pot roast — and they decided to have the most delicious baby imaginable. These Braised English Cut Short Ribs in Kalbi Marinade are marinated overnight in a blended sauce of fresh pear, ginger, garlic, soy sauce, and sesame oil, then broiled to a gorgeous sear and slow-braised in the oven until they’re impossibly tender. Served over fluffy rice with fresh bok choy.
Korean Gochujang Pork Belly
Meet your new weeknight obsession: Korean Gochujang Pork Belly. Cubes of thick-cut pork belly slow-braised in a glossy marinade of gochujang, sesame oil, mirin, soy sauce, honey, garlic, and ginger — finished with a hit of Korean red pepper flakes. Sticky, spicy, savory-sweet, and dangerously easy to devour.
Visual Step-by-Step Guide for Making Japanese Curry Chicken:
After liquid starts to simmer, add the curry cubes.
Stir gently for a few minutes until the curry dissolves.
Serve over rice or noodles.
What’s in this recipe
- Chicken Thighs
- Onions
- Carrots
- Celery
- Potatoes
- Japanese Curry
Japanese Curry Chicken
Japanese curry is a mild (milder than Indian curry), savory, slightly sweet, with lots of umami flavor. Dishes made from Japanese curry are usually thick, stew-like and oh so comforting, especially over rice or noodles. I always have a few packages of Japanese curry cubes on had to make a warm, hearty meal for my family.
This Easy Japanese Curry Chicken is the one pot dinner that’s been on my weekly rotation for over a decade — and for good reason. S&B Golden Curry, beef tallow–sautéed veggies, fresh garlic, a splash of soy sauce, and a secret dash of ketchup. Served over steaming rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (15 min vegetables + 8 min chicken + 10 min to reach simmer + 7 min for the roux to dissolve + 50 min simmer)
- Total Time: 2 hours 5 minutes
- Yield: 12 servings (16 cups) 1x
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Japanese
Ingredients
- 2 tablespoons of beef tallow, butter or olive oil
- 8 medium carrots, about 600 grams, cut into bite sized pieces
- 3 celery stalks, about 160 grams, cut into bite sized pieces
- 2 medium onions, about 315 grams, cut into bite sized pieces
- 4 potatoes, about 525 grams, cut into bite sized pieces
- 3 cloves garlic, minced
- 3 pounds boneless chicken thighs, cut into bite sized cubes
- 1 tsp of chicken bouillon
- 1 tsp salt
- 2 tablespoons of low-sodium soy sauce
- 2 tablespoons of ketchup
- 1 package (7.8 ounce) S&B Golden Curry Mix
Instructions
- In a large pot over medium-high heat, add butter or oil. Add all your vegetables; carrots, celery, onion and potatoes. Stir to combine and allow the vegetables to to start to get tender while stirring occasionally for 15 minutes.
- Add chicken, salt, bouillon, soy sauce and ketchup and stir to combine. Allow the chicken to cook while stirring occasionally. Chicken will start to look opaque after about 8 minutes.
- After the chicken is cooked partially after 8 minutes, add water to the pot. Add just enough water so that the water line is about 2 inches below the top of the chicken and vegetables in your pot. Put the lid on the pot and turn heat to medium until the liquid starts to simmer. As the chicken continues to cook, the chicken pieces will shrink and the vegetables will release some water. This will eventually raise the liquid level in the pot and as it continues to simmer, the chicken and vegetables will fall below the liquid level line.
- Once it starts to simmer, add the curry cubes. Turn heat to medium-low and stir to combine. The curry will start to dissolve. Keep mixing every few minutes.
- Once the curry looks like it has completely dissolved, turn the heat to low and put the lid back on. Let it simmer for 1 hour. Stir occasionally to prevent the curry from burning on the bottom.
- Serve over rice or noodles.
Notes
- This recipe is very versatile. You can add more vegetables, omit some or add others. Just keep in mind the cooking times. Generally, carrots, celery, onions and potatoes cook for similar durations to get tender. So if adding other vegetables such as okra or zucchini, they require less cooking time and should be added based on the time they require to cook.
- It is important to check in on the pot after the curry is added. If the heat is too high, or it isn’t stirred enough, the curry will burn on the bottom of the pot.
- You can also use chicken breasts for this recipe, although thighs are preferred. This recipe makes a big pot with lots of leftovers. When re-heated, the dark meat chicken will remain tender and moist.
Nutrition
- Serving Size: 1 1/3 cup (about 340 grams) w/out rice
- Calories: 31o kcal
- Sugar: 6.5 g
- Sodium: 1280 mg
- Fat: 11 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 3.9 g
- Protein: 25 g
- Cholesterol: 112 mg
❓ FAQ’s for Japanese Curry Chicken
S&B Golden Curry is a Japanese curry roux that comes in block form, pre-seasoned with spices, flour, and fats, so all you have to do is dissolve it into a simmering pot of meat and vegetables. You can find it in the Asian or international aisle of most major grocery stores, at Asian markets, or on Amazon. It typically comes in mild, medium, and hot — choose your adventure!
Not usually! S&B Golden Curry comes in mild, medium-hot, and hot, so you can dial the heat up or down depending on who’s at the table (and how brave they’re feeling). At my house, I always use the mild version because my 8-year old prefers that one. For my spice loving teens, they drizzle chili crisp all over it and I must say, that is so good.
Absolutely. Thighs stay extra juicy and forgiving, but boneless skinless breasts work great too—just don’t overcook them or they’ll get sad and dry.
Because we’re not here to make average curry. Beef tallow adds a rich, savory depth that takes the veggies from “fine” to “wow.” No tallow? Butter, oil, or your favorite cooking fat will still get the job done.
You can skip them, but you shouldn’t. The curry paste is already so flavorful but that little dash of ketchup and splash of soy sauce add sweetness and umami that make the whole pot taste more layered and restaurant-worthy.
Yes! It reheats beautifully and the flavors deepen overnight, so leftovers might just be the best part.
Both are winners. Rice is the classic, cozy choice, but noodles make it fun and slurpable—your kitchen, your rules.
Go for it. Mushrooms, bell peppers, or peas all play nicely with this curry. I’ve also thrown in a bag of frozen okra and that came out amazing.
Yes! It freezes beautifully for up to 3 months. Portion it out in freezer-safe containers and you’ve got instant future-you meals on standby. You’re welcome, future you.
SHOP FOR THIS RECIPE
Strawberry Mochi Squares
Easy Blanched Shanghai Bok Choy
Strawberry Chia Seed Jam
Matcha Mochi Squares
Pan-Seared Oven-Finished Duck Breasts
Counter Culture: What to Keep Out of Your Fridge
Banana Protein Muffins
Blueberry Chia Seed Jam
Chocolate Cupcakes
Vanilla Cupcakes
