Japanese Curry Recipe

After visiting Japan and spending a lot of our evening meals (and sometimes lunches too) at the closest curry house, I knew I had to somehow replicate this recipe for my family back home. This is the closest I can get and even I am surprised how quick and easy it is!

For this Japanese curry rice and chicken recipe I used the golden curry mix from my local supermarket, however there are recipes out there to make it from scratch if it’s not available near you.

For the chicken I used already prepared crumbed chicken and cooked it in the oven.

Prep: 5 minutes Cook: 30 minutes Serves: 4


  • 1 packet of golden curry mix
  • 1 small onion diced
  • 1 small carrot diced
  • 1 Tin potatoes (or 350g of cut potatoes)
  • 410 ml (14 oz.) of water
  • 2 cups (16 oz.) of short grain rice (I used sushi rice)
  • 1 tsp of oil

Step 1: Cook rice in rice cooker or microwave and preheat oven according to directions. Meanwhile add oil to a medium size saucepan on a medium heat, then add onion and carrot and fry until onion is brown.

Step 2: Once oven is preheated place chicken on a baking tray and cook according to instructions. Add water and potatoes to a saucepan and boil until both are cooked.

Step 3: Remove saucepan from heat and add the golden curry mix, stir until combined. Once chicken is cooked, cut them into stick size pieces. Pour curry over rice in a bowl and add chicken pieces on top. Serve immediately and enjoy.