This Homemade Japanese Curry Is The Ultimate Winter Comfort Japanese Curry is a thick and hearty, soul-soothing stew. Unlike Thai or Indian curries that are thickened with yogurt or coconut milk, Japanese Curry gets its richness from a deep, dark roux, a binder traditionally made with equal parts fat and flour. In this recipe, curry powder is added. (For a quick weeknight dinner, cooks sometimes use S&B Golden Curry bouillon instead of making their own. If you go that route, use 5 cubes store-bought curry bouillon.) To off set the spice level of this recipe, grated apple is traditionally added. And please–be sure to caramelize those onions!


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Serve this recipe with steamed rice, Udon noodles, or with thick slices from a hearty bread.

Made this? Let us know how it came out in the comments below!

Yields: 4 servings

Process Time: 10 mins

Total Time: 45 mins



For The Roux

  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 3 tbsp. Japanese (or other, but not Madras) curry powder

For The Curry

  • 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces
  • 2 tsp. neutral oil, such as canola or vegetable
  • 1 medium onion, chopped
  • 1 large russet potato, cut into ½” cubes
  • 1 1/2 c. carrots, cut into ½” chunks
  • 1/2 c. grated apple (no need to peel)
  • 1/2 c. sliced mushrooms, such as button
  • 3 1/2 c. water
  • 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce
  • 1/2 c. frozen peas


For the Roux

  1. Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until it’s a medium brown, approximately 20 minutes.
  2. Add the curry powder and stir for another minute. Set aside.

For The Curry

  1. Heat canola oil in a 3-quart saucepan or Dutch oven over medium-high heat. Brown the chicken on all sides and transfer to a bowl.
  2. Reduce the heat to medium and add the onions. Caramelize 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil.
  3. Add the potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water over it all and stir along the bottom to release any browned bits.
  4. Add the roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes.
  5. Season to taste with the Worcestershire/Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.


Japanese Curry

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