Japanese Chicken Curry Recipe!
When I first tasted curry in Japan, it was so different to what I was used to yet it was really delicious.
I think Japanese curry is sweeter, darker, and smells stronger than Korean curry. Someone told me that it is similar to the original Indian curry.
I personally like Japanese curry better than Korean curry. But because Japanese curry is imported, it is more expensive than Korean curry in Korea.
Below is what Japanese curry looks like. It somewhat resembles chocolate!
With this particular packet, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)
There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)
Anyway, hope you give this Japanese curry a try! It’s easy and delicious.
Ingredients for Japanese Chicken Curry (Serves 2)
- 1/2 onion, cut into small cubes
- 1/3 zucchini, cut into small cubes
- 1 potato, cut into small cubes
- 1/4 carrot, cut into small cubes
- 1/4 red capsicum, cut into small cubes
- 1/4 yellow capsicum, cut into small cubes
- 1 chicken breast, cut into small cubes
- 1 Tbsp olive oil
- 1 1/2 blocks Japanese curry
- 265ml water
- 2 cups steamed rice
How to Make Japanese Chicken Curry Rice
- Pre heat a wok and once it’s heated add the olive oil.
- Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
- Add capsicums and the chicken. Stir it for about 2 minutes.
- Add the water and boil until vegetables and chicken get soft (about 5 minutes).
- Add the curry. Stir it around until it melts in.
- Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!
Japanese Chicken Curry Rice
Ingredients
- 1/2 onion , cut into small cubes
- 1/3 zucchini , cut into small cubes
- 1 potato , cut into small cubes
- 1/4 carrot , cut into small cubes
- 1/4 red capsicum , cut into small cubes
- 1/4 yellow capsicum , cut into small cubes
- 1 chicken breast , cut into small cubes
- 1 Tbsp olive oil
- 1 1/2 blocks Japanese curry
- 265 ml water
- 2 cups steamed rice
Instructions
- Pre heat a wok and once it’s heated add the olive oil.
- Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
- Add capsicums and the chicken. Stir it for about 2 minutes.
- Add the water and boil until vegetables and chicken get soft (about 5 minutes).
- Add the curry. Stir it around until it melts in.
- Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
