Japanese Chicken Curry with Homemade Curry Roux

5.0 from 25 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4


  • Homemade Japanese curry roux
  • 3 tablespoon unsalted butter
  • 4 tablespoon all-purpose flour
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder, or to taste (optional)
  • Japanese chicken curry
  • 500 gram skinless boneless chicken breast (Indonesian: dada ayam), cut into cubes
  • 2 tablespoon oil
  • 2 onions (Indonesian: bawang bombay), peeled and thinly sliced
  • 2 cloves garlic (Indonesian: bawang putih), grated
  • 1 inch ginger (Indonesian: jahe), peeled and grated
  • 2 carrots (Indonesian: wortel), peeled and cut into bite sizes
  • 1 liter (4 cups) water or chicken stock
  • 1 tablespoon honey (Indonesian: madu)
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1 Fuji apple, peeled, cored, and grated (optional)
  • 2 potatoes, peeled and cut into bite sizes, soaked in cold water to remove starch
  • 1 batch of home made curry roux (or 200 gram store bought)
  • 2 tablespoon tomato ketchup
  • 1 1/2 tablespoon soy sauce


  • Homemade Japanese curry roux
    1. Melt butter in a sauce pan on low heat.
    2. Add all-purpose flour into the pan, and cook until the mixture turns into a brown shade, stirring all the time. About 20 minutes.
    3. Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready.
  • Japanese chicken curry
    1. Sprinkle chicken breast cubes with salt and pepper. Set aside for 10 minutes.
    2. Heat oil in a pot and stir fry onions until translucent.
    3. Add garlic and ginger, mix well.
    4. Add chicken breasts into the pan and cook until no longer pink.
    5. Add carrot and mix well.
    6. Pour water or stock into the pot and bring to a boil. Skim off scum as needed.
    7. Add honey, salt, sugar, and grated Fuji apple. Simmer for 20 minutes.
    8. If you are making homemade curry roux, this is a good time to start cooking the roux.
    9. Add potatoes and simmer for another 15 minutes, or until the potatoes are tender.
    10. Add some of the soup to the sauce pan containing the home made curry roux, stir until fully dissolve, then pour into the pot with chicken and stir until well combined and the sauce thickens from the addition of curry roux.
    11. Add tomato ketchup and soy sauce and stir until well combined. Adjust salt and sugar as needed.
    12. Turn off heat and serve hot with steamed white rice.

Another great recipe by https://dailycookingquest.com.