Japanese Chicken Curry

6 servings


1 hour 40 minutes

total time


1 tablespoon vegetable oil

800 grams boneless skin-on chicken thighs (cut into large bite-size pieces)

30 grams ginger (grated)

20 grams garlic (grated)

1/4 cup water

1 teaspoon salt

1/8 teaspoon baking soda

600 grams onions (2 large minced)

70 grams carrot (grated)

24 grams Japanese Curry Powder (~3 tablespoons)

4 cups vegetable stock

1 banana

400 grams potatoes

300 grams carrots

1 bay leaf

1 star anise

2 tablespoons soy sauce

1 tablespoon chunou sauce

1 tablespoon tomato paste

2 teaspoons cocoa powder


Make baking soda solution

Add 1 teaspoon salt and 1/8 teaspoon baking soda to 1/4 cup water and mix until dissolved.

Heat pot

Add 1 tablespoon vegetable oil to a heavy-bottomed pot such as a Dutch oven and heat over medium-high heat until the oil is shimmering (but not smoking).

Brown chicken

Add 800 grams boneless skin-on chicken thighs in a single layer with the skin-side down and fry undisturbed until the skin is browned and crisp (about 3 minutes). Flip the chicken over and brown the second side.

Brown aromatics

When the chicken is browned on both sides, remove it from the pan and add grated 30 grams ginger and 20 grams garlic. Saute until you have a thick layer of brown fond on the bottom of the pot and the mixture is caramelized.

Steam onions

Add 600 grams onions along with the baking soda solution and quickly stir to coat the onions evenly with the mixture. Cover the pot with a lid and reduce the heat to low, allowing the onions to steam for 10 minutes.

Burn off liquid

Remove the lid and turn up the heat to medium-high, boiling the mixture until very little liquid is left.

Caramelize onions and carrots

Add the grated 70 grams carrot and fry the mixture by stirring, then spreading the vegetables into an even layer and then stirring again until the onions are fully caramelized and the mixture is cinnamon brown.

Toast curry powder

Add 24 grams Japanese Curry Powder and stir until it is very fragrant (about 1 minute). Be careful not to burn it.

Add stock and banana

Add the4 cups vegetable stock and 1 banana, and then use a stick blender to puree the mixture until smooth.

Add other ingredients

Now, you want to return the chicken to the pot with 400 grams potatoes, 300 grams carrots, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 1 bay leaf, 1 star anise, and 2 teaspoons cocoa powder.

Simmer curry

Adjust the heat to maintain a gentle simmer, and then let this cook until the carrots and potatoes are tender (about 1 hour). You'll want to mix the curry every 10 minutes to ensure it is not burning to the bottom of the pot.

Adjust seasonings

The Japanese curry is done when the vegetables and chicken are tender, and the sauce is like a thick gravy. Taste the curry and adjust the seasonings with salt and cayenne pepper to taste. If you like a looser curry, add water or stock to thin it out.

Serve the curry

To make Japanese curry rice, just serve your homemade chicken curry over Japanese short-grain rice.


Serving Size



485 kcal

Total Fat

25 g

Saturated Fat

7 g

Unsaturated Fat

16 g

Trans Fat

0.1 g


131 mg


1587 mg

Total Carbohydrate

40 g

Dietary Fiber

7 g

Total Sugars

12 g


27 g

6 servings


1 hour 40 minutes

total time
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