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Shortcut Japanese Chicken Curry
with carrots / potatoes / rice

Active: 35 Total: 35

We're trying something new with this community favorite that is somehow cozy and familiar even if you've never tasted Japanese curry before. To save time, the recipe below uses an inexpensive store-bought curry mix. It both flavors and thickens the rich sauce.
Smarts: If you can't find store-bought curry mix, make your own roux using the 2015 version of this recipe. Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Shortcut Japanese Chicken Curry:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Garlic - 2 cloves, chopped
  • Ginger - 1/2 inch, grated
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Apples, any variety - 1, grated
  • Potatoes, russet - 12 oz, peeled and chopped
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 2 1/2 cups
  • Japanese Curry Mix (3.2 oz / 92 g) - 1 box (like Golden Curry Sauce Mix)
  • Soy sauce, low-sodium - 2 Tbsp
  • Ketchup - 2 Tbsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples / Potatoes / Green onions - Prep as directed.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Add chicken and potatoes and saute for another 2 to 3 minutes.
  3. Pour in stock and grated apples. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until potatoes are tender and chicken is cooked, ~15 minutes. (Note: Keep an eye on the heat and reduce if needed to maintain a low simmer. If the mixture boils it may make the chicken tough.)
  4. When potatoes are tender, remove lid and add curry mix, breaking it into pieces. Stir in soy sauce and ketchup and continue simmering everything together until curry mix is fully incorporated and sauce thickens, ~5 minutes more. Taste and season with some more soy sauce, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  5. If rice was made ahead, reheat (reserve half for Thursday).
  6. Serve curry over rice with green onions on top. Enjoy!

Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill an Instant Pot with rice, water (use 1:1 ratio for water to rice), and some salt. Set instant pot for 4 minutes. Natural Pressure Release then take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples / Potatoes / Green onions - Prep as directed.

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Make

  1. Using the Saute function of an Instant Pot heat oil over medium heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Add chicken and potatoes and saute for another 2 to 3 minutes. Turn off Saute function and allow to cool for a minute or two.
  3. Pour in stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot) and grated apples. Scrape up any browned bits on the bottom of the pan to prevent burning.
  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 5 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  5. Remove lid and turn on the Saute function. When curry is simmering, add curry mix, breaking it into pieces. Stir in soy sauce and ketchup. Simmer everything together until curry mix is fully incorporated and sauce thickens, ~5 minutes more. Taste and season with some more soy sauce, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  6. If rice was made ahead, reheat (reserve half for Thursday).
  7. Serve curry over rice with green onions on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (53)
Gluten-free (4)
Paleo (4)
Vegetarian (12)

Most Helpful

This was delicious! Chopping everything took a bit but everything else was easy & quick.

By: Shelley
Posted: Feb 08, 2021
Diet: Original
1 Helpful

46 reviews

Was good but a little spicy even though I didn’t use any hot sauce. Something to keep in mind if you have little humans you’re feeding.

By: J
Posted: Feb 25, 2021
Diet: Paleo
0 Helpful

Made the roux from the original 2015 version with the roux instead of the shortcut mix. Added a orange bell pepper. 1/2’d the ketchup. First time making and eating Japanese curry - yum!

By: Maggie
Posted: Feb 23, 2021
Diet: Original
0 Helpful

I liked it. A little sweeter than I usually like, but still good.

By: Chelsea
Posted: Feb 22, 2021
Diet: Original
0 Helpful

Solid! Subbed peas otherwise made according to recipe. Fun meal to make together grating apple etc, wasn’t really a ‘short cut’ meal, but fun weekend meal. Everyone liked the veggie version!

By: Jessie
Posted: Feb 20, 2021
Diet: Vegetarian
0 Helpful

Excellent, I did the 2015 recipe with the homemade roux, but either recipe works well.

By: Kristine
Posted: Feb 19, 2021
Diet: Vegetarian
0 Helpful

Amazing. Next time I would put the chicken in later than the carrots and potatoes. They needed longer to cook. I used Vermont curry hot.

By: Sabrina
Posted: Feb 19, 2021
Diet: Original
0 Helpful