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Japanese Style Chicken Curry Rice

Japanese Chicken Curry Recipe!
Easy Japanese Chicken Curry Rice | MyKoreanKitchen.com

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!
Japanese curryJapanese curry blocks

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)

Japanese chicken curry 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
  • 265ml water
  • 2 cups steamed rice

How to Make Japanese Chicken Curry Rice
How to Make Japanese Chicken Curry Rice | MyKoreanKitchen.com

  1. Pre heat a wok and once it’s heated add the olive oil.
  2. Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
  3. Add capsicums and the chicken. Stir it for about 2 minutes.
  4. Add the water and boil until vegetables and chicken get soft (about 5 minutes).
  5. Add the curry. Stir it around until it melts in.
  6. Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!
Easy Japanese Chicken Curry Rice | MyKoreanKitchen.com

Japanese Chicken Curry Rice

How to Make Japanese Chicken Curry Rice
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 476kcal
Author: Sue | My Korean Kitchen

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

Calories: 476kcal | Carbohydrates: 67g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 504mg | Potassium: 916mg | Fiber: 5g | Sugar: 4g | Vitamin A: 36.7% | Vitamin C: 81.7% | Calcium: 6.4% | Iron: 22.8%
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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3 thoughts on “Japanese Style Chicken Curry Rice”

  1. This was excellent curry! I would say I enjoy it a little more than Korean curry, but that’s just because I prefer more mild tastes.

    As a Canadian living in Seoul, this website is wonderful!!! Thank you so much for allowing me to replicate these wonderful dishes in my own house! 😀

    Cheers Sue!

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