Japanese Curry
A comforting Japanese curry made with store-bought roux, tender vegetables, and your choice of protein, perfect for quick weeknight meals.
Ingredients
Protein and Vegetables
- 1 pound chicken, beef, or firm tofu, cut into bite-sized pieces Choose your preferred protein
- 2 tablespoons vegetable oil (or neutral oil) Olive oil works in a pinch
- 1 onion, chopped (yellow or sweet) Finer chop for faster breakdown
- 2 carrots, chopped (1/2-inch pieces)
- 2 potatoes, peeled and cubed (Yukon Gold or Russet)
Liquid and Seasoning
- 4 cups water You can substitute with low-sodium chicken or beef broth for deeper flavor
- 1 package Japanese curry roux (like Golden Curry) Choose mild/medium/hot based on preference
For Serving
- steamed rice or noodles As needed
Instructions
Preparation
- Heat vegetable oil in a large heavy-bottomed pot over medium-high heat.
- Add protein in a single layer; brown in batches if necessary. Remove and set aside.
- Lower heat to medium. Add the chopped onion and a pinch of salt. Cook until onions are soft and starting to caramelize, about 8–10 minutes.
- Add carrots and potatoes. Stir to coat and cook for 2–3 minutes.
Cooking
- Return the protein to the pot. Pour in 4 cups water (or broth), scraping up browned bits from the bottom.
- Bring to a simmer, cover, and cook until potatoes and carrots are tender, about 15–20 minutes for chicken; longer for tougher beef cuts.
- Reduce heat to low. Break the curry roux into blocks and add them to the pot.
- Stir gently until fully dissolved and the sauce comes together.
- Simmer 5–10 more minutes, stirring, until the sauce thickens to your liking. Adjust salt and heat if needed.
Serving
- Serve hot over steamed rice or noodles.
Notes
For vegetarian: use firm tofu or extra vegetables and vegetable stock instead of water. To want thinner sauce, add up to 1 more cup of water when dissolving the roux. Cool within 2 hours and store in an airtight container for up to 4 days in the refrigerator or freeze in portioned containers for up to 3 months.