Japanese Chicken Curry & Rice

300g Japanese short-grain rice
375ml water
1 tablespoon vegetable oil
1 large onion, cut into large wedges
2 medium potatoes, cut into chunky wedges
2 carrots, cut into chunky wedges
500g boneless skinless chicken thighs or breast, cut into large chunks
600ml chicken stock (approximately)
Light soy sauce, to taste
Sea salt, to taste

The Curry Roux
40g butter
2 tablespoons plain flour
1 tablespoon curry powder
1 teaspoon garam masala
½ teaspoon paprika
1 pinch sea salt
1 tablespoon light soy sauce
3 tablespoons mirin
1 tablespoon honey
150ml chicken stock

PREPARATION

1. Rinse the Japanese rice under cold water 5–6 times, until the water runs clear. Place it in a saucepan with the water, bring to the boil, then reduce to a low simmer and cook for 10–15 minutes, until the water has been absorbed. Remove from the heat and leave covered to steam for 15–20 minutes. Meanwhile, melt the butter in a saucepan over a medium-low heat. Stir in the flour, curry powder, garam masala, paprika and salt to form a smooth paste. Add the light soy sauce, mirin and honey, stirring well after each addition. Gradually whisk in 150ml of the chicken stock until the roux becomes smooth and pourable, then set aside.

COOKING

1. Heat the vegetable oil in a large saucepan over a medium heat.
2. Add the onion and cook for about 5 minutes, stirring occasionally until softened but not browned.
3. Stir in the potatoes and carrots.
4. Continue cooking for 5–6 minutes, allowing the vegetables to soften slightly and release their natural sweetness.
5. Pour in the prepared curry roux and stir gently to coat the vegetables.
6. Gradually add the remaining chicken stock, bringing the curry to a gentle boil.
7. Add the chicken pieces and reduce to a gentle simmer.
8. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
9. If the sauce becomes too thick, add a little more stock until it reaches a smooth, coating consistency.
10. Taste and adjust the seasoning with a pinch of salt and a splash of light soy sauce if needed.
11. Serve the Japanese curry alongside the steamed rice, spooning plenty of sauce over the top.

School of Wok Tips

• Washing the rice thoroughly removes excess starch and gives perfectly fluffy Japanese rice.
• Sweat the onions rather than browning them to develop their natural sweetness without adding bitterness.
• Make the roux separately before starting the curry to ensure a smooth, lump-free sauce.
• Add the stock gradually so you can control the final thickness of the curry.

FAQs

Why is Japanese curry sweeter than Indian curry?
Japanese curry is designed to be mild and comforting, with ingredients such as mirin and honey balancing the spices to create a rich, gently sweet flavour.

Can I use curry cubes instead of making the roux?
Yes. Curry roux blocks are commonly used in Japanese homes, but making the roux from scratch gives you complete control over the seasoning and spice level.

Can I make this ahead of time?
Absolutely. Like many curries, the flavour develops even further after resting overnight, making it an excellent make-ahead meal.