Today we’re going to show you how to make our Japanese Chicken Curry completely from scratch! This is a part of a series of Japanese Curry recipes. Check them out here: Japanese Curry Rice Series

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A Shocking Tip
You can use any brand of curry powder you want! If you want to be more authentic, use S&B brand.



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 Roux
Vegetable Oil
4 Tablespoons
4 Tablespoons
Curry Powder
1.5 Tablespoons
Garam Masala
1 Tablespoon
Cayenne Powder(optional)
1/2 Teaspoon
Cooked Rice
6  Items


  1. Make the Curry Roux
    1. Put a small sauce pan over medium heat. Add the vegetable oil and flour to the pot. Mixing well. Adding oil to pot adding flour to pot
    2. Continue to cook this 5-15 minutes constantly stirring or until it reaches a peanut butter or almost a milk chocolate color. whisking roux, this is the white color stage whisking roux, this is the blonde color stage    whisking roux, this is the peanut butter color stage
    3. Now remove it from the heat and add the the curry powder, garam masala, and cayenne powder. Mix it up well and set aside. This is our curry roux! Adding curry powder to roux adding garam masala to roux adding cayenne powder to roux whisking it up well Our finished curry roux
  2. 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
    6. 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
    7. 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
    8. Next add the ginger and garlic and saute for a few minutes. added ginger and garlic to pan
    9. 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
    10. 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
    11. 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 softened. Now take off the lid. Cooked carrots and potatoes after about 20 minutes
    2. Now add some of the cooking liquid into our curry roux and mix it well until to loosen it up some. adding cooking liquid into curry roux mixing up liquid into curry roux to loosen it up
    3. Now add the curry roux to the pan. Mix well. Cook for a few minutes until the curry starts to thicken up. Turn off the heat and add the green peas. Serve it over some rice and enjoy! adding the curry roux to the pan Mixing it up well Adding frozen peas to pan Our finished scratch-made Japanese chicken curry A bowl of our delicious scratch-made Japanese chicken curry.