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Japanese Chicken Curry




-1x Brown Onion

-1x Carrot

-4x Potatoes (~500g peeled)


-4 cloves Garlic

-Ginger (similar volume to garlic)

-1x Red Apple


-4x Chicken Thighs (skinless, boneless)

Dry Seasoning

-2 tbsp Mild Curry Powder

-1 tbsp Chicken Stock Powder

-4 tbsp All-Purpose Flour

Additional Seasonings

-1 tbsp Honey

-1 Bay Leaf

-2 tbsp Soy Sauce


-1 + 1/2 cups Japanese Short-Grain Rice (or any other rice you prefer)

-1 + 3/4 cups Water



Step 1: Prepare the ingredients

  • Slice onion into thin strips and set aside

  • Grate garlic, ginger & apple, and set aside

  • Chop carrot & potatoes and set aside

  • Cut chicken into bite-sized pieces and set aside

  • Add dry seasonings to a bowl and mix. Set aside

Step 2: Cooking the curry

  • Heat pan over high-heat and add 2 tbsp of high-heat cooking oil (eg. vegetable, canola, sunflower etc.)

  • Cook chicken until seared on both sides. Remove chicken from the pan, leaving as much oil as possible

  • Lower heat to medium-low and cook onion with a pinch of salt for 2-3 minutes in residual oil

  • Add 1 cup of water to the pan and deglaze

  • Bring to a boil and cook with the lid on for 5 minutes

  • Add garlic, ginger & apple to the pan and stir until fragrant (~30-60 seconds)

  • Add dry seasonings and stir for 3-4 minutes or until a thick paste forms

  • Add 2.5 cups of water in 3 stages, mixing to incorporate at each stage

  • Stir through the honey and add the bay leaf

  • Add the seared chicken, potatoes & carrots into the sauce and add a pinch of salt

  • Cook with the lid on for 20-30 minutes, or until the potatoes are fully cooked. Stir every 5 minutes to avoid the sauce burning on the bottom of the pan

  • Once cooked, add 2 tbsp of soy sauce and add extra salt if necessary

Step 3: Cook the rice

  • Wash the rice 3-4 times and strain

  • Add the washed rice to a pot with 1 + 3/4 cups of water

  • Bring to a boil over high heat with the lid off

  • Reduce to low heat and cook with the lid on for 12 minutes

  • Turn the heat off and let the rice sit for another 10 minutes with the lid on

  • Fluff the rice to allow excess steam to escape

Step 4: Add to containers

  • Evenly distribute the rice & curry between 4 containers (mine are 1 litre for reference)

  • Allow to cool to room temperature before adding the lids and storing in the fridge

  • Store in the fridge for up to 1 week. Microwave to re-heat and serve





Servings: 4

Nutrition per serving:

  • Calories - 634

  • Protein - 34g

  • Carbohydrate - 96g

  • Fat - 13g




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