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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
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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 Info (per serving)

Calories: 476kcal | Carbohydrates: 67g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 504mg | Potassium: 916mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1835IU | Vitamin C: 67.4mg | Calcium: 64mg | Iron: 4.1mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: Chicken, My Recipes, Rice

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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