In a country where you can get everything from hamburgers to lady's undergarments out of a vending machine, it's no surprise that home cooks have many convenient options when cooking a meal. For some dishes like Japanese curry (カレーライス - karei raisu), pre-made mixes have become the norm rather than the exception, and a trip to the supermarket will reveal an entire section of boxed curry mixes.
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Why My Recipe Works
- Good Japanese restaurant curry's comes from caramelizing onions and other aromatics. I build layers of flavors in this recipe, first by browning the chicken, then caramelizing garlic and ginger before going in with onions and carrots.
- The characteristic sweetness of Japanese chicken curry is created by adding fruit and sugar in most recipes. This version uses apple, which provides a nice sweetness and helps thicken the curry sauce. Be sure to choose a sweet variety of apple or your curry will taste sour.
- Japanese curry is usually thickened with flour and fat roux, but my version of homemade curry rice is thickened with vegetables and fruit, making it healthier than most.
- Kakushiaji (隠し味) means "hidden taste," and it's a cooking technique where you add a tiny quantity of a contrasting ingredient to improve the dish's taste. For this Japanese Chicken Curry I add cocoa powder. It may sound odd, but it's one of the secrets for getting an earthy depth of flavor, making it taste like it's been simmering for hours.
Convenience over Flavor
Instant curry mixes usually take the form of bricks that look a bit like bulbous chocolate bars and are loaded with saturated fat, MSG and preservatives. But as much as I want to call this junk food, it's a comfort food I grew up on, and it could easily be called the national dish of Japanese home cooking. That's why I've been working on my recipe for Japanese curry from scratch for the past dozen years. It may take a little more effort than using the packaged variety, but it doesn't require any extra time, and involves only a handful of additional ingredients.
So What Exactly is Japanese Curry?
Like many foods in Japan, curry worked its way into the Japanese culinary repertoire from abroad. The prevailing theory is that the British introduced it as a cheap way of feeding troops en masse and that these soldiers brought their newly acquired taste for this un-Japanese blend of pungent spices home with them.
Today, curry has become a staple of the Japanese home, that's enjoyed by people of all ages. It's thicker and sweeter than most other curries of the world and has a depth of flavor that's unique, thanks to an ample dose of caramelized onions. With big hunks of tender meat, carrots, and potatoes, it's more like a hearty stew than a typical curry.
The Secret to Making Curry
Ask any chef at one of the many famed curry houses in Japan, and they'll tell you that the key to a really great Japanese curry is in the caramelized onions. The onions not only add a ton of umami and flavor to the curry, they also provide the characteristic sweetness without using sugar. For a more detailed explanation on caramelized onions, check out my post on caramelizing onions
Japanese Curry Powder
Also, after years of experimenting with different curry powders and garam masalas, I've come to the conclusion that the most consistent way to get the right blend of spices is to use a Japanese curry powder, such as S&B brand. You can usually find it at Asian supermarkets but Amazon also carries it. A fews years back I cracked the code for making Japanese curry powder from scratch using a curry spice set from Gaban, so if you're curious, you can read about it in this recipe, How to Make Japanese Curry Powder.
Recipe
Japanese Curry from Scratch
Equipment
- 1 Spatula
Ingredients
- 550 grams boneless skinless chicken thighs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 14 grams garlic (~2 large cloves, grated)
- 14 grams fresh ginger (~½-inch piece, grated)
- 500 grams onion (2 large onions, thinly sliced)
- 3 tablespoons Japanese curry powder (Japanese brand such as S&B)
- 3 cups low-sodium chicken stock
- 300 grams carrots (~ 2 carrots, cut into chunks)
- ½ medium apple (peeled, cored and grated)
- 2 tablespoons chunou sauce
- 1 tablespoon tomato paste
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 bay leaf
- 350 grams potatoes (~2 medium potatoes cut into large chunks)
- ½ cup frozen green peas
- 1 tablespoon cultured unsalted butter
- 1 tablespoon all-purpose flour
Instructions
Why it works- Clean any large bits of fat or tendon from the 550 grams boneless skinless chicken thighs and cut into large chunks. Sprinkle with 1 teaspoon salt and ¼ teaspoon ground black pepper and mix to distribute evenly.
- Heat the 1 tablespoon vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side.
- Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.
- Add the grated 14 grams garlic and 14 grams fresh ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color.
- Add the 500 grams onion and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
- Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about ⅛ of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelized, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape.
- When the onions are fully caramelized, add the 3 tablespoons Japanese curry powder and sauté briefly until very fragrant.
- Return the chicken to the pot and then add the 3 cups low-sodium chicken stock, 300 grams carrots, grated ½ medium apple, 2 tablespoons chunou sauce, 1 tablespoon tomato paste, 1 teaspoon unsweetened cocoa powder, 1 teaspoon salt and 1 bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes.
- Add the 350 grams potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes).
- In the meantime, make the roux by adding the 1 tablespoon cultured unsalted butter and 1 tablespoon all-purpose flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
- When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey.
- Finish the curry by stirring in the roux and ½ cup frozen green peas and bringing to a boil to thicken the sauce.
- Serve with hot rice, or on top of a bowl of udon.
Nutrition Facts
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Marc Matsumoto says
It depends on how much each person eats, but it should comfortably feed 4 people, 6 people if you're light eaters.
Jessica says
So, I was wanting to make this for my dad, sister, brother and me but I wanted to know about how many servings it makes. I personally think I'd love it so I'll probably eat A LOT of it. Please respond soon!
Marc Matsumoto says
Hi Allene, you could do the simmering in a crockpot, but you'll need to brown the chicken and caramelize the onions in a regular pot as its the browning process (maillard reaction) that gives the curry its good flavor. I always keep a stash of caramelized onions in the freezer ( https://norecipes.com/blog/caramelized-onions-recipe/) but you'll still need to brown the chicken, still, having caramelize onions on hand will save you a lot of time (and heat) in summer.
Allene Lowrey says
I've been making (and loving!) this for a while, minus the peas and pureed apple (DH is averse). Any ideas, though, how I might adapt this for the CrockPot? It'd be great to be able to make this over the summer without heating up the whole place.
Marc Matsumoto says
It's not as important as the ketchup, but will effect the color and taste if you don't add it. If you can't find it in your area, try adding a little extra ketchup.
Huril says
Hello, Mr Marc, I would like to know is it okay if i dont add the worcestershire sauce ? I would be glad if you reply me soon. Thhank you.
Katarzyna Smirnov says
You could try using garbanzo flour just toast until it has the consistency of peanut butter and starts to smell like popcorn. I use this flour when making gluten-free gravy.
Thomas Abraham says
I use Millet Flour when making gumbo roux. it's really fine, browns well and is gluten free.
MrProsser says
I made some homemade curry powder last night and I might try to do something like this tomorrow instead of my normal curry. A bit of ketchup or tomato paste and worcestershire sauce might be a nice change from my usual curry.
Ms. Mifune says
Thank you for posting this recipe! I grew up on S&B curry and now am trying to avoid MSG in my diet. I've made this twice already. The first time my curry looked a little grey so I added 1tsp of Tumeric to the roux to get that yellow color. I also halfed the cayenne bc last time was a little too karakuchi (spicy) for me! Also added about a tablespoon of honey and some garlic. Was sooooooo good!
Rob Allen says
Made this tonight (curry powder instead of garam masala, and about 2 tsp of cayenne pepper) and it came out absolutely terrific. Will be saving this one. I made curry with blocks about once a week when I lived in Japan and it was good, but I always wondered how to do it from scratch.
Marc Matsumoto says
Russets should work fine, they'll melt a little bit around the edges but this is normal. If they disolved completely, you may need to cut them into larger pieces (I usually quarter them) or put them in later in the cooking process.
Alvin Koh says
I tried this recipe yesterday using russet potatoes. By the time I served the dish the russets had disintegrated. I'll try with Holland potatoes next time.
The other variation I made was adding 1 Tbsp of honey as I did not have any apples.
Marc Matsumoto says
Yep curry powder would be fine, as would russet potatoes.
Thomas Abraham says
I have two questions...can I replace garam marsala in the curry part with curry powder as well and can I use russet potatoes?
malt says
I just made this and it turned out incredible! Only minor change: I'm not a huge fan of using ketchup (makes everything taste like ketchup!) so I used tomato paste and worcestershire, and to compensate for the missing sugar (which would be in the ketchup) I used 2 apples and a little oyster sauce.
Thank you for this recipe 🙂 I plan to start playing with deviations like use of coffee and chocolate, very exciting!
TaxiOnna says
That is the most colonist bullshit I have ever read.
Rohafizan says
I will definitely try this recipe, looks a lot more simple than the curry that we have in Malaysia
One distinct differences between Japanese curry and Malaysian curry is, for the gravy Japanese only use plain water while Malaysian curry use coconut milk. definitely healthier choice for me since i am very wary about fat intake.
Thanks! 🙂
Marc Matsumoto says
Glad to hear you liked it!
Brandon Giles says
Hey Marc, I just really wanted to thank you for this great recipe. I've made it twice to rave reviews. I'm no cooking expert, but your directions were very easy to follow and I couldn't be happier with the results! I can't wait to try more of your recipes!
John says
Hi, I would like to know if flour can be replaced with corn starch and can the cayenne pepper be left out? Thank you.
curry_fan101 says
i was just wondering how long it takes to cook and prepare???
CallMeIshmael says
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration.
The dish became popular and available for purchase in supermarkets and
restaurants in the late 1960s. It has been adapted since its
introduction to Japan, and is so widely consumed that it can be called a
national dish. (from https://en.wikipedia.org/wiki/Japanese_curry)
Marc Matsumoto says
I've never heard of Indian Masala, but the term "Masala" just means mixture of spices. There's no set recipe for Garam Masala, so depending on where you are in India it includes different ingredients. As long as you were happy with the results, I'm sure the blend you're using is fine, otherwise you can try finding a different blend.
Nghiem Huynh says
Thank you for the recipe. I made the curry using this recipe and it actually turned out pretty good, seeing how it was my first time making this.
I used Indian Masala, is there a difference between Garam Masala and Indian Masala or are they the same? I tried to find Garam Masala in my local super market but was not able to find it, so I used Indian Masala instead.
Thomas Abraham says
I've made this three times now and every time I have promised to leave some for my father-in-law, but it's impossible! This is the best curry I have ever eaten! Perfect in every way! I've even woke up in the middle of the night craving it like an addiction 🙂 Now I try everything with the sauce ha ha
Marc Matsumoto says
Yep that should be fine. You could even do a large batch and freeze the roux in an ice cube tray so you have easy to use blocks. Unlike to do this with the caramelized onions too to speed things up.
Maria says
Would it be alright to make the roux ahead of time and freeze/refrigerate it or will the butter not be ok?
Marc Matsumoto says
Curry paste has a lot of meanings so I'm not really sure which one you're referring to. In Japan, curry is typically made from roux blocks, but I'm not a big fan of them as they tend to be filled
with unnecessary additives. You can substitute curry powder for garam masala if it is not available in your area.
Thomas Abraham says
I've been learning on how to make curry rice, and its said that i need to use curry paste , is it other optional to replacing garam masala or both are just same ?
Meaghan says
I made this for dinner tonight, and it was amazing! I've tried making Japanese curry rice before and was disappointed, but this turned out better than when I've used the packaged roux. Thanks so much for the recipe!
kimoechan says
Hi, this recipe inspired me to try making kare raisu from scratch. I was looking on how to substitute the commercial curry block, then I found it here. Thanks for sharing.
Marc Matsumoto says
I've never tried it, but I don't see why it wouldn't work. Though you may need to adjust quantities to achieve the same thickness. If you do try it out, it would be great if you could post your results so other people on a gluten-free diet can benefit from your experience:-)
Thomas Abraham says
With Celiac issues, is it possible to use rice flour in place of white/wheat flour and still have the same consistency for the roux?
Cindy Tripi says
This was awesome!!! It is one of my favorite dishes from pinterest!
Thomas Abraham says
Looking forward to trying a gluten-free version of this. I was raised on the S & B bricks but now am avoiding anything with unhealthy processed ingredients. Perhaps using brown rice flour and/or kuzu as thickener? Thanks for your great recipes Mark!
Jackie Choe says
I can't wait to try this! Always wanted to know how to make Japanese curry.
Nicole says
Made this last night. It was so delicious, we over ate and went to bed thanksgiving full.
Marc Matsumoto says
You could make your own tonkatsu sauce, but I don't have a recipe for it, try searching Google. As for the apple puree it adds sweetness and a fruity flavor to the curry. You could substitute with another fruit if you'd like.
If you're making this to fill bread, I would make this with extra roux so the curry is thick enough to be scooped into the dough before shaping your bun. If it's too loose it will be hard to form the bun and could leak out when you bake it.
Charles says
tonkatsu or Worcestershire...this ingredient is expensive in my country, any substitute for it?
And..apple puree....what is it for?
I'm looking for nice japanese curry recipe 🙂 and wish to develop it as bread filler too. Thanks
Marc Matsumoto says
It depends on everyone's appetite, but this should serve 4-6 people. As for "expensive" that depends on what you consider expensive and the cost of ingredients where you live. In Japan, curry is considered a cheap family meal.
mikimoto says
Hi Marc! I'm a big fan of curry and i was just wondering how many people does this serve? And is this considered an expensive meal to make? Thanks! I can't wait to make it!
Thomas Abraham says
Mark I am a big fan of yours and I just wanted to post this for all the readers here. Also to get your imput on this reciepe. There is another way to make curry if you want to make it in the crok pot you just trough it in and 4 hours later its done. Its helpful if you don't have time after work to cook becase it's place and go. i put minced garlic in the bottom of the pot then place my chicken about 2 to 3 lbs. then I put a tablespoon of ginger on the chicken. Follow that with 2 tbls. of curry powder, 1 lager white onion, 1 can of coconut milk. 1 bag of frozen red and green peppers or you can go fresh peppers your choice and let it cook while your at work or on the go. After about 4 to 6 hours of cook time stir in 2 tbls. of flour or corn starch again your choice and 1 tbls of ketchup and it's done. Its just a way to do it if you are too busy to stand in front of the stove.
Frank Badura says
Onions and related plants contain sulfur compounds that are rather unique to them. You could try shallot or green onion but i doubt that they wouldn't trigger your medical conditio
Frank Badura says
I'm a rather contentious hs junior and i really enjoyed this recipe. I did make a few tweaks however. I substituted shallot for the apple and used a dashi made of smoked trout bones/skin, katsuo, and kombu. I also added kale,moyashi and corn to the curry instead of the carrot. (I'm adverse to carrot.) Finally, i used skate instead of chicken and used rosemary and juniper infused coconut milk mixed with shoyu as a substitute for the ketchup. Overall, it's a great article and it's nice that there is room for each person to adjust the recipe to their individual taste.
Marc Matsumoto says
To make the sauce thicker you can either reduce the amount of water you add at the beginning or increase the amount of roux. Just double the amount of roux you make and add about half of it, then add a little at a time until it's the thickness you want.
southeastasia says
I tweaked your recipe a little (read-forgot some stuff and added some others) and I find that daikon (my version) taste a little too sweet and doesn't blend too well with the curry. Overall, my curry seems ok but I'd prefer to have a slightly thicker sauce. I tried adding a little corn starch solution to it but didn't help much. Any suggestions?
Aloha Mom says
I just made this awesome curry and I can't get enough of it! I will never buy the instant curry block ever again! LOL- My husband wants to leave work early so he can taste it. I can't wait to try your other recipes! Mahalo!
JDM says
This recipe is awesome! I Love it. Spent four years in Japan, this reminds me of those days.. 😉
Thomas Abraham says
i watch alot of Japanese shows. and they always make curry i wanted to try