Japanese Curry Rice is an absolute necessity in my life. I love all kinds of curry, but Japanese curry rice is the one that never fails to hit the spot because of the warm and comforting flavors of this dish. It holds a special place in my heart, and Luke’s in love with it, too. This version of Japanese curry is made with chicken breast because I wanted to show that not all Japanese curry is fattening and loaded with calories. You can substitute the meats with leaner cuts of chicken, beef, or pork, and it will all work out. Trust me. (Note: I’ll be making a Japanese Curry Rice recipe made from scratch in the future, so stay tuned for that!)
Watch the video to see how I make this delicious and easy weeknight meal.
Here’s what you’ll need, and let’s get started!
- chicken breast
- curry roux
- oriental curry powder
- chicken stock
- extra virgin olive oil
- canned tomatoes
- sea salt
- freshly ground black pepper
- gochujang (optional)
- Nishiki rice
First, cook the rice. I’m using Nishiki rice, but you can use any Calrose or Jasmine rice. It’s your preference. Preheat your oven to 425° F. We’ll be roasting the vegetables instead of simply putting them in the curry to cook. This helps the carrots and potatoes hold their shape and develop a deeper and sweeter flavor.
Roughly chop the onions and mince the garlic; set aside. Heat olive oil in a Dutch oven over medium/low heat, and prepare a large baking sheet lined with foil.
Chop the carrots and potatoes into bite-sized pieces. Place the carrots and potatoes in a single layer on the baking sheet. Drizzle with olive oil. Bake in the oven at 425° F for about 15 minutes.
Sauté the onions and garlic in the Dutch oven until translucent and fragrant. Meanwhile, using a different cutting board, trim the chicken breast of fat and sinew and cut into bite-sized pieces. Place the chicken into a bowl, and add some sake and mix well. The sake helps get rid of any unwanted flavors. Set aside, and wash your hands.
When onions are translucent, add the chicken to the Dutch oven. Add oriental curry powder and mix to distribute evenly. Add the canned tomatoes and tamari. Season with sea salt and freshly ground black pepper. Add enough chicken stock to cover and drop in one dollop of gochujang for that spice (optional). Cover and simmer on medium until chicken is cooked and tender.
Let the carrots and potatoes rest on the warm baking sheet when done roasting. Check on the curry every once in a while, and skim off the foam and fat. You want to get rid of the foam and fat to create a purer taste.
Add the curry roux and stir gently to dissolve while keeping the heat on low. When the roux is dissolved, simmer on medium heat until the curry thickens. Add the carrots and potatoes to the Dutch oven, and fold gently to distribute.
Japanese Chicken Curry Rice is done! Serve in a large bowl or deep plate with rice.