Japanese Curry Recipe
A rich, comforting japanese curry recipe made with curry roux cubes, tender vegetables, and your choice of beef or chicken, simmered into a thick, savory sauce.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 2 tbsp vegetable oil
- 1½ lbs beef stew meat or boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion sliced
- 2 carrots cut into chunks
- 2 medium potatoes peeled and cut into chunks
- 4 cups water or beef/chicken broth
- 1 box about 8.4 oz Japanese curry roux cubes
- Steamed rice for serving
- Fukujinzuke Japanese pickles, for serving, optional
Instructions
Brown the Protein and Vegetables
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or chicken and brown for 4-5 minutes, until browned on the outside, then transfer to a plate and set aside.
- In the same pot, add the sliced onion and cook for 5-6 minutes, until softened and translucent. Add the carrots and potatoes, stirring to combine with the onion.
Simmer Until Tender
- Return the browned meat to the pot, then pour in the water or broth, making sure everything is mostly submerged. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes if using chicken, or 35-40 minutes if using beef, until the meat is tender and the vegetables are fully cooked through.
Add the Curry Roux and Thicken
- Remove the pot from heat and break the curry roux cubes into smaller pieces, stirring them into the hot liquid until fully dissolved and no lumps remain.
- Return the pot to low heat and simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens into a glossy, rich curry consistency.
Serve
- Ladle the curry over steamed rice, serving with fukujinzuke pickles on the side if desired.
Notes
- Browning the meat before simmering adds a significant amount of depth to the overall flavor of the curry, so don't skip this step even though the meat will continue cooking through the simmer.
- Removing the pot from heat before adding the curry roux cubes helps them dissolve more evenly without clumping, so make sure to follow that order rather than adding them to actively boiling liquid.
- A japanese curry recipe beef version needs the longer simmer time listed to properly tenderize the meat, while chicken cooks much faster, so adjust your timing based on which protein you're using.
- This curry genuinely improves in flavor after sitting overnight in the refrigerator, making it a great dish to prepare a day ahead if you have the time.
- Leftover curry keeps well in the refrigerator for up to 4 days and also freezes nicely for up to 2 months.