Japanese Golden Curry is a pure comfort dish that combines the aromatic spices of Indian curry with Japanese flair. Rich and flavorful sauce, loaded with tender chicken and a medley of vegetables, we can’t get enough of it! Try our version below and enjoy a little taste of Japan at home.
Chicken: You can replace chicken thighs with boneless, skinless chicken breasts, beef or tofu for a vegetarian version. We loved to serve it with grilled tofu.
Vegetables: Feel free to customize the vegetable selection based on your preferences and what you have on hand. Some alternative options include green bell peppers, zucchini, sweet potatoes, or mushrooms.
Curry Roux: If you can’t find Japanese curry roux in your local supermarket or Asian grocer, you can make a homemade curry paste using a blend of spices such as turmeric, cumin, coriander, paprika, and cinnamon. Alternatively, you can substitute with a store-bought curry powder or a mild Indian curry paste.
Chicken Broth: If you prefer a vegetarian or vegan version, you can substitute the chicken broth with vegetable broth or mushroom broth for a flavorful base.
Soy Sauce: Tamari sauce or coconut aminos can be used as a substitute for soy sauce if you have dietary restrictions or preferences.
- 500 grams (1.1 lb) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 medium carrot, peeled and cut into bite-sized pieces
- 1 medium potato, peeled and cut into bite-sized pieces
- 2 cups (500 ml) chicken broth
- 3 tablespoons Japanese curry roux or block (medium heat)
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon honey
- 1 teaspoon garam masala (optional, for added depth of flavor)
- Salt and pepper, to taste
- Cooked white or brown rice, to serve
- Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned. Remove the chicken from the pot and set it aside.
- In the same pot, add the sliced onions and minced garlic. Sauté until the onions turn translucent and fragrant.
- Add the carrots and potatoes to the pot. Stir-fry the vegetables for a few minutes until they start to soften.
- Pour in the chicken broth and bring it to a simmer. Cover the pot and cook for about 10-15 minutes, or until the vegetables are tender.
- In a separate bowl, dissolve the curry roux or blocks in a small amount of the cooking liquid from the pot. Mix it well until there are no lumps.
- Add the dissolved curry roux or blocks, soy sauce, Worcestershire sauce (optional), honey, and garam masala (if using) to the pot. Stir everything together until the curry roux is fully incorporated into the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
- Return the cooked chicken to the pot and stir to combine. Season with salt and pepper according to your taste preferences. Allow the curry to simmer for another 5 minutes.
- Remove the pot from the heat. Spoon the curry over a bed of steamed rice in individual serving bowls. Enjoy!
Love curry? Try a delicious Curry Chicken Fried Recipe here.