Freezer Friendly, Meals

Japanese Curry with Chicken and Vegetables

Japanese curry with chicken and veggies
If I had to eat the same entree at every dinner for the rest of my life, I think I would choose to have Japanese curry with rice. Japanese curry is milder and sweeter than most Indian curries (but still very flavorful), goes well over rice or noodles, is infinitely customizable in terms of the meats and veggies you can put in it, keeps well as leftovers, and, best of all, is super easy to make at home, thanks to the Japanese curry roux blocks sold at all grocery stores in the “Asian” or “International” aisle. It’s so easy that this is one of the few dishes I knew how to make when I left home for college. Bring home a box of those curry roux blocks, and you only need a few ingredients (that you probably already have on hand) to make a delicious curry.
Japanese Curry With Chicken and Vegetables (serves two adults and two kids, with enough left over for a generous adult-sized lunch)

Just one of the many packaged Japanese curry roux blocks you can buy. To serve 4, I used half of the package.

  • About 4 oz of Japanese curry roux blocks — this is half of the blocks in the typical 8.8-oz box*
  • Three skinless, boneless chicken thighs, cut into bite-sized chunks
  • Half an onion, diced
  • One medium-sized regular or sweet potato, peeled and cut into bite-sized chunks
  •  2 cups of frozen mixed vegetables (I used peas, carrots, corn and cut-up green beans)

*Look in the Asian or International aisle of your grocery store. Common brands are S&B and House.

Feel free to get creative with the ingredients. You can omit the meat or substitute beef or pork, use different vegetables (I sometimes add fresh sliced mushrooms and use fresh carrots, for example), or ditch the veggies altogether and save them for a side dish (though I personally think Japanese curry is best with both veggies and meat).

  1. Put the potato or sweet potato chunks in a small pot, cover with water, then bring to a boil. You want the potatoes to be almost done, but still a little hard.
  2. In the meantime, heat a small amount of oil (I use maybe half a tablespoon) in a large saucepan. Add the diced onion and saute for a minute or two, until the onion is fragrant and begins to turn translucent. At this point, add in the meat. Cook until the chicken is no longer pink.
  3. While the chicken and onions are cooking, check on the potatoes. Once it’s mostly cooked but still a little hard (i.e., you can stick a fork through one of the chunks with some effort), drain the potatoes and set aside.
  4. Pour three cups of water into the pan that has the chicken and onions in it (the back of the curry package will often say to use less, but I find any less than three cups of water to produce a curry that’s too thick for my liking. You can always start with what the package says, and then add more boiling water at the very end). Add in the potatoes that you set aside earlier and the frozen veggies. Stir gently to combine. Turn up the heat a bit and bring the mixture to a boil.
  5. Once the mixture is boiling, reduce the heat and let simmer for 3-5 minutes. Then, break up the curry roux blocks (it will be scored to break easily) and add them to the mixture. Very gently, stir thoroughly to ensure the roux blocks melt evenly into the liquid. You don’t have to stir constantly — just watch it and help the melting process along.
  6. Once the blocks have melted, let the curry simmer for 3 to 5 more minutes. You’ll notice it going from a watery consistency to a thicker, more stew-like one.
  7. Serve with cooked rice or noodles.

My boys rush to the table on curry nights. I hope your family enjoys it, too! 


About Saucy Mommy

I'm Beverly, a mom of two who loves to cook and write. Check out my blog at for family-friendly (but tasty) meal ideas and pictures of bento box lunches.


2 thoughts on “Japanese Curry with Chicken and Vegetables

  1. This used to be my go to dish when I was living on my own also!!! So easy and yummy. Haven’t made it for a while I almost forgot about it. Need to pick up a box of this curry the next time I’m at the asian market!!!

    Posted by Tina | October 19, 2011, 9:37 am

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