Japanese Curry Rice

February 1, 2024
Created by Chef Tyler Crook
Serves 8
  • neutral oil one with a mild flavor and high smoke point
  • 2 whole onions sliced
  • 2 cloves garlic minced
  • 1 lbs boneless, skinless chicken breast cubed, 1 inch peices
  • 5 cups water just enough to cover veggies
  • 1 Tbsp honey
  • 2 whole carrots chunked, 1 1/2 inch peices
  • 1 small apple grated, about 1/4 cup
  • 3 whole Yukon potatoes chunked, 2-inch pieces
  • 1 box golden curry roux S&B brand
  • Cooked Japanese short grained rice warm for serving
  1. Heat up a large heavy bottom stock pot over medium high heat and glaze with a neutral tasting oil.
  2. Add the onions and sauté until they start to become tender (about 5 minutes). Allowing them to take on some color is okay!
  3. Add garlic and sauté for about 20-30 seconds. Add the chicken and cook until it is not pink on the outside. (it’s okay if it’s not cooked completely through here)
  4. Add water, honey, apple, carrots, and potatoes. The liquid should just barely cover the ingredients.
  5. Simmer (covered) on medium for 15-20 minutes. Continuing to cook until carrots and potatoes are tender, and the chicken is fully cooked.
  6. Add the roux by breaking off a few cubes and adding via ladle and stirring with chopsticks!
  7. Once all curry roux has been added, simmer for an additional 5-10 minutes. Serve with hot rice! Enjoy!


Recipe inspired by justonecookbook.com & Craig Cook