Today we have a quick and easy weeknight dinner for ya. This is our quick Japanese Chicken Curry. This is a part of a series of Japanese Curry recipes. Check them out here: Japanese Curry Rice Series

Adam in top hat and white gloves driving Japanese taxi cab while watching his phone
Hot Taxi Tip
You can use any brand of Japanese curry sauce mix you want! I refer to it as roux and sauce mix throughout the recipe



How much are we making?
Total Calories
Boneless Skinless Chicken Thighs
1 lb
Large Onion
Garlic Cloves
Fresh Ginger
1 Tablespoon
Worchestershire Sauce
1 Tablespoon
2 Tablespoons
Soy Sauce
1 Tablespoon
Black Pepper
1/2 Teaspoon
Salt To Taste
Vegetable Oil
2 Tablespoons
Chicken Bouillon Paste
1 Heaping Tablespoon
4 Cups
Japanese Curry Sauce Mix
3.2 Oz Box
Cooked Rice
17  Items


  1. Prepping the Ingredients
    1. Peel the carrots, potatoes, ginger, and apple. Peeling a carrot Peeling a potato Peeling the ginger Peeling the apple
    2. Cut carrots and potatoes up into large bite sized pieces. Cutting the carrot Cutting up potato
    3. Slice onion up into large pieces. Slicing onion into large slices
    4. Mince ginger and garlic. Finely chop up the apple. Mincing ginger Mincing garlic Finely chopping apple
    5. Cut the chicken thighs into bite sized pieces and season with salt and pepper. Seasoning chicken with salt Seasoning chicken with pepper
  2. Cooking Time
    1. Add oil to large pan over medium heat. Once hot add the chicken thighs. Brown the pieces on all sides about 7-8 minutes. adding oil to pan adding seasoned chicken pieces into pan well browned chicken pieces
    2. Now add our sliced onion and cook for a few minutes, or until slightly translucent. Adding sliced onion to pan Onion after cooking for a few minutes
    3. Next add the ginger and garlic and saute for a few minutes. added ginger and garlic to pan
    4. Now add the chicken bouillon paste and water and mixing it well to dissolve the paste. adding chicken bouillon paste to pan adding water to pan mixing up pan well to dissolve the bouillon paste
    5. Add the carrots, potatoes, apple, soy sauce, worchestershire sauce, and honey. Mix well. adding carrots and potatoes to pan adding apple to pan adding soy sauce to pan adding worchestershire sauce to pan adding honey to pan
    6. Once the pan reaches a boil, cover it with a lid. Turn the heat down to medium low. Cook for 15-20 minutes. putting lid on boiling pan
  3. Finishing Up
    1. After the time is up, the potatoes and carrots should be cooked through and softened. Now take off the lid. Cooked carrots and potatoes after about 20 minutes
    2. Now break the curry roux block up into several pieces into a bowl and add some of the cooking liquid and mix it well until the blocks are mostly dissolved. Our Japanese curry sauce mix The curry roux broken up into several pieces in a small bowl adding some of our cooking liquid to the curry blocks Mixing up the curry block and cooking liquid until the blocks are mostly dissolved
    3. Now add the (mostly) dissolved curry block to the pan. Mix well. Turn off the heat and add the green peas. Serve it up with some rice, it’s curry time! adding the dissolved curry roux to the pan Mixing it up well Adding frozen peas to pan Our finished quick Japanese chicken curry A bowl of delicious quick Japanese chicken curry.