Rich, cozy, and endlessly comforting, Japanese chicken curry is the kind of one-pot meal that feeds a crowd without stressing the cook. Tender chicken, Little Potatoes, carrots, and onions simmer in a savory curry sauce made easy with pre-packaged curry roux, while a little grated ginger, soy sauce, and a secret square of dark chocolate add incredible depth. Serve it over rice and watch it disappear. It’s also wonderfully flexible, so swap in whatever protein and vegetables your family loves or whatever needs using up in the fridge. Make one big batch and enjoy the leftovers all week, since the flavor only gets better overnight.

On-the-Go Tip

This curry is a meal prep hero. Portion it with rice into individual lidded containers for ready-made dinners and lunches all week, and the flavor actually deepens by day two. It reheats beautifully in the microwave, making it perfect for nights when everyone is eating in shifts between practices and activities. It also freezes well for up to a month, though the potatoes are best enjoyed within the first few days for the best texture.

Kid-Friendly Tip

Japanese curry is famously kid-friendly with its mild, gently sweet flavor, and most curry roux comes in mild, medium, and hot versions so you can match your family’s spice comfort level. Kids can help peel the carrots, drop the roux cubes into the ladle to watch them dissolve, and stir in the secret chocolate square, which is always a hit to reveal at the table. Serve over rice and let everyone choose their own ratio of sauce to rice.

 

Prep
15 mins
Cook
50 mins
Serves
6 to 8
Ingredients
15
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Equipment

  • Large pot

Ingredients

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  • 1.5 lbs boneless, skinless chicken
  • 1 tsp salt
  • 1 pinch black pepper
  • 2 carrots
  • 2 large onions
  • 1 lb Little Potatoes
  • 2 Tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 4 cups chicken broth
  • 1 tsp mirin or honey
  • 1 Tbsp soy sauce
  • 15 g dark chocolate
  • 1 package Japanese curry roux
  • (To taste) salt
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Instructions

  • Step 1

    Cut the chicken into bite-sized pieces and season with the salt and pepper. Set aside.

  • Step 2

    Peel and cut the carrots into wedges. Cut the onions into wedges and halve the Little Potatoes.

  • Step 3

    Heat the vegetable oil in a large pot over medium heat and sauté the onions until translucent, about 5 to 10 minutes.

  • Step 4

    Add the garlic and ginger and mix together.

  • Step 5

    Add the chicken and cook until no longer pink on the outside.

  • Step 6

    Add the chicken broth, mirin or honey, soy sauce, and dark chocolate.

  • Step 7

    Add the carrots and potatoes. Turn the heat up to medium-high until boiling, then reduce to medium-low.

  • Step 8

    Simmer covered for 15 to 20 minutes, until the carrots and potatoes are fork tender.

  • Step 9

    If you have time, skim any oil and foam off the top.

  • Step 10

    Turn the heat up to medium and add the curry roux 1 to 2 cubes at a time. Tip: dissolve each cube in a ladleful of the hot broth before stirring it into the pot to make sure everything is fully incorporated.

  • Step 11

    Simmer uncovered for 5 to 10 minutes, until the sauce has thickened.

  • Step 12

    Season with salt to taste and serve over rice.

  • Step 13 - Enjoy your tasty meal with the family