Japanese Chicken Curry with Roux from Scratch

Chicken curry (kare) is quite popular in Japan and most households apparently purchase the ready made packages of roux instead of making it from scratch. Over the years, I’ve made Japanese curry several times, always using the boxed roux cubes. However, as I looked at the box of Glico Curry ($2.29 CDN) in my pantry recently, I had a though … how hard can it be to make my own?

So I gave it a try.

I used the recipe for roux found here and ended up with about 120 gm of roux. I was debating on whether to use all, half or one third of the roux for the small amount of chicken curry that I was going to make. In the end, I decided to use half, or 60 gm, of the roux I made and freeze the rest.

Japanese Curry Roux from Scratch

Japanese Chicken Curry

Japanese Chicken Curry – serves 3-4

<1/2 lb/200 gm chicken breast, cut into bite sized pieces
1 tbsp vegetable oil
3 medium potatoes, peeled and cut into bite sized pieces
1 medium carrot, peeled and chopped into roughly triangular pieces
1 medium onion, half finely diced and the other half sliced thinly
2 cloves garlic, finely minced
2 cups chicken stock
salt, to taste (start with 1/2 tsp)
1/8-1/4 tsp cayenne pepper *
1 tsp honey
1/4 cup/60 gm curry roux**
1/4 cup frozen peas
water, as needed

* Start with the smaller amount of cayenne pepper, the larger amount makes it HOT.
** The roux is made with unsalted butter so all the salt in the dish is added here.

In a medium sized saute pan, heat the oil over medium heat and add the finely diced onions. Saute the onions until they start getting golden brown around the edges. Turn up the heat to medium-high, add the chicken and saute until no longer pink and starting to get browned.

Add the minced garlic, carrots and the potatoes and saute for 3-5 min until the potatoes begin to get tender. Add the salt, sliced onions and chicken stock. When the stock comes to a boil, cover and turn down the heat to a simmer and cook for another 10-15 minutes until you can pass a fork through the carrots and potatoes and the meat is tender.

Break up the roux into small pieces and add to the stock, stirring to dissolve. (NOTE: If you didn’t add any cayenne pepper to the roux and decide you want it a bit spicy, add the lower amount of cayenne pepper and stir through.)

Add the honey and stir well to mix through. Taste for seasoning and add a bit more salt if needed. You may also add more cayenne pepper.

Add the frozen peas. The heat will be enough to thaw and warm them through.

Your curry will gradually thicken while cooking. If you decide it’s too thick, add water as needed to dilute. Remember if will thicken even more on sitting.

Serve chicken curry over rice or noodles.

9 thoughts on “Japanese Chicken Curry with Roux from Scratch

  1. I was quite surprised to see curry dishes in Japanese restaurants. I have been trying more Japanese recipes, they have not disappointed. Does the curry roux have MSG in it? Would love to find products without it.

    1. The one that I make doesn’t have any added MSG though I see that the Glico Curry roux DOES have yeast extract listed on the box which is a naturally occurring source of MSG … as do cheese and tomatoes among many other foods that people eat every day.

      PS: Check out this Youtube video for some add-ins to a home made curry roux.

      I would like to make curry bread (kare pan) one day though the fact that it is deep fried has put me off for some time. I hoped buying an air fryer would take care care of the frying issues … but I think that’s not something I can cook in there.

      1. You are quite right, the bread/bun recipe definitely would not work in an air fryer. Thanks for the suggestions for the curry roux, for some reason I was not able to view it.

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