Japanese Chicken Curry: Original Publisher Video
Same chicken-potato-carrot curry, but creator demonstrates a larger batch with optional apple, honey and soy; follow FOOD's 350 g chicken, 65 g roux, 550 ml water and safety steps.
Official cooking video · Just One Cookbook · YOUTUBEJapanese Chicken Vegetable Curry Rice
Three servings of Japanese chicken, potato and carrot curry over cooked rice.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut raw chicken 350 g into 2 cm pieces on a dedicated board and wash hands and tools. Slice 180 g onion and cut 150 g carrots and 230 g potatoes into 2 cm chunks.
- 02
Heat 15 ml oil over medium heat; soften onion 4 minutes and cook chicken 3 minutes until surface changes color, not yet fully done.
- 03
Add 550 ml water, carrots and potatoes. Simmer gently 15–20 minutes until potato is fork-tender and thickest chicken piece reaches at least 74°C on a thermometer.
- 04
Turn off the heat briefly. Break up 65 g packaged curry roux into 2–3 pieces and dissolve with a little hot broth until smooth. Return to low heat and stir the base and corners for 3–5 minutes, adding up to about 30 ml hot water gradually if too thick. Once chicken is verified at 74°C or above, serve with 450 g freshly cooked rice divided over three plates.
Commercial curry blocks differ in sodium, heat and allergens; check the package and avoid adding extra salt before tasting.
Helpful source links
Before you cook
Keep raw chicken and its utensils separate; wash hands. Check the thickest chicken piece reaches at least 74°C/165°F with a food thermometer. Packaged Japanese curry roux may contain wheat, milk and soy: check labels. Use freshly cooked rice and cool leftover rice within an hour, refrigerate at 4°C/40°F or below and use within 24 hours or freeze. Refrigerate curry within two hours and reheat leftovers to 74°C/165°F. Reheat rice only once.
Allergens: wheat/milk/soy may occur in packaged curry roux
Image & source credits
AI-generated illustration; this is not an actual food photograph.
AI-generated curry rice illustration, not an actual photograph; appearance and portion may differ.
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