Description
Slow Cooker Japanese Chicken Curry
Warm, comforting, and effortlessly flavorful, this Japanese Chicken Curry brings nostalgic home-cooked vibes to your table. Originating from Japan in the late 1800s, this dish blends tender chicken, hearty vegetables, and a rich curry roux. Traditionally served over rice, it’s the perfect balance of savory spices and hearty ingredients, made even easier with your slow cooker!
1.75 lb boneless, skinless chicken breasts, cubed
1 lb potatoes, bite-sized chunks
2-3 carrots, chopped
1 yellow onion, diced
1 dried bay leaf
3.2 oz Japanese curry mix
1/2 cup chicken broth
Directions:
1. Add chicken, potatoes, carrots, onion, and bay leaf to a slow cooker.
2. Dissolve curry mix in hot broth and pour over ingredients. Stir.
3. Cook on low for 4 hours.
4. Serve over rice and enjoy!
Prep Time: 4 hrs
Kcal: ~320 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, prepare your ingredients: cube 1.75 lbs of boneless, skinless chicken breasts into 1-inch pieces. Peel and chop 2-3 carrots and 1 lb of potatoes (like Yukon Gold) into bite-sized chunks, ensuring they are similar in size for even cooking. Dice one yellow onion. Next, in a separate bowl or measuring cup, pour 1/2 cup of hot chicken broth. Break apart the 3.2 oz block of Japanese curry roux (like S&B or House Foods brand) into small pieces and whisk it into the hot broth until fully dissolved, creating a smooth, thick sauce. Now, layer the chicken, potatoes, carrots, and diced onion into the bowl of your slow cooker. Add one dried bay leaf. Pour the dissolved curry sauce evenly over the top. Gently stir to coat all ingredients. Cover and cook on LOW for 4 hours. Do not overcook, as the potatoes can become mushy. Once done, discard the bay leaf and give the curry a final stir before serving.
Serving Suggestions
This rich curry is incredibly versatile. The classic and most popular way to serve it is over a bed of fluffy, steamed short-grain Japanese rice. For a delightful textural contrast, try it alongside crispy Japanese-style pork cutton (tonkatsu) or a breaded chicken katsu. You can also garnish with bright, tangy pickled vegetables like fukujinzuke or rakkyo (pickled shallots). For a quick, modern twist, serve it as a hearty curry udon by spooning it over thick wheat noodles. A side of simple green salad with a ginger-sesame dressing helps balance the meal.
How-to Summary
Cube chicken and chop vegetables. Dissolve curry roux in hot broth. Combine all ingredients (chicken, potatoes, carrots, onion, bay leaf) in the slow cooker. Pour the curry sauce over the top and stir. Cook on LOW for 4 hours. Discard the bay leaf and serve hot over rice.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs are an excellent choice. They remain juicy during the longer cooking time and add a richer flavor. The cooking time remains the same.
My curry is too thin. How can I thicken it? If your curry is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the hot curry, cover, and cook on HIGH for an additional 15-20 minutes until thickened.
Can I add other vegetables? Absolutely. Sweet potatoes, peas (add in the last 30 minutes), bell peppers, or mushrooms are great additions. Avoid very watery vegetables like zucchini, as they can make the sauce too thin.
How do I store and reheat leftovers? Store cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if it has thickened too much. It also freezes well for up to 2 months.
Is there a substitute for the Japanese curry roux? The specific roux is key to the authentic flavor. A closer homemade substitute involves making a roux with butter, flour, curry powder, garam masala, and a touch of honey or grated apple, but using the store-bought blocks is highly recommended for convenience and taste.
Common Mistakes to Avoid
Avoid these pitfalls for the best curry. Do not cook on HIGH or for longer than 4-5 hours on LOW, as the potatoes will disintegrate and the chicken can become dry and stringy. Do not add the curry roux blocks directly to the slow cooker without dissolving them first, as they will not incorporate evenly and will create clumps. Do not skip browning the chicken and onions if you have time; while not strictly necessary for the slow cooker, this step adds a deeper, caramelized flavor. Finally, do not stir the curry frequently during cooking, as this releases heat and can break down the vegetables.
Conclusion
This Slow Cooker Japanese Chicken Curry is the ultimate comfort food, delivering complex, savory flavors with minimal hands-on effort. By following the step-by-step guide and heeding the common mistakes, you can achieve a perfectly balanced, hearty meal that rivals your favorite restaurant. Its versatility in serving and reliable make-ahead nature makes it a fantastic staple for busy weeknights or cozy weekends. Give this recipe a try and bring the warm, comforting taste of Japanese home cooking to your own table.