Authentic Japanese Curry, just like they have in Japan! A delicious, distinctive brown curry with your choice of meat, potatoes, and carrots. This dinner is ready in 30 minutes or less!

When I say this is authentic Japanese Curry, I truly mean it. I lived in Japan and can attest that this is the real deal!

The best part is that you can make it SO EASILY and you don’t need a bunch of hard-to-find ingredients. But it is absolutely essential that you get one thing:

Japanese curry.

You can buy this at almost any store, including Walmart and Target. 

There are several different brands of Japanese curry, but my favorite by far is the Golden Curry brand. Other brands have WAY more ingredients, and as we all know, the fewer ingredients a food has, the healthier it is (generally speaking).

This Golden Curry comes in three heat levels–mild, medium-hot, and hot. (You can click on any of the pictures below and it will take you to Amazon where you can order some for yourself! They come in packs of five).

We’ve found that the medium-hot (green box) is the perfect spiciness level for us. 

Please also note that the boxes come in different sizes. You want to get the 7.8 ounce box.

Ingredients:

Half of a box of Japanese curry (7.8 oz. box)—Golden Curry is the best brand

3 cups water

1 medium-sized potato, peeled and cut into large chunks

2-3 carrots, peeled and cut into large chunks, or 1 cup baby carrots

1 cup chicken, pork, or beef, cut into large chunks

1/4 large onion, cut into large chunks (optional)

(Large chunks=about 3/4” in size)

Instructions:

In a large pot over medium-high heat, cook the chicken chunks just until the outside starts to brown. The inside does not need to be cooked. (It’s going to be boiled, so it will finish cooking then).

Add the water and the carrots and potatoes. Turn the heat up to high and boil everything for 20-30 minutes, until the potatoes and carrots are soft. (Alternately, you can put a lid on top of the pan and turn down the heat to simmer).

Turn the heat down to low and add the curry cubes (there should be four connected cubes that you break apart). Stir, making sure the curry dissolves and is evenly distributed.

If your curry is too thick, add extra water. (I almost always have to do this, because a lot of water evaporates while boiling).

To serve:

In order to make this authentic, you must serve it in a bowl or on a plate with the rice on one side, and the curry on the other side. You can’t pour the curry on top of the rice, and whatever you do, don’t stir the rice and curry together!

It’s important that you use a spoon and scoop a little bit of rice and then a little bit of curry on the spoon. This way, the flavors stay distinct and strong.

This meal is so easy to make and my family wishes I would make it more often. 

As they say in Japan, “itadakimasu!” (Let’s eat!)

And be sure to use real Japanese rice if you can! Here’s my recipe and instructions for Japanese rice. 

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Japanese Curry

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Authentic Japanese Curry, just like they have in Japan! A delicious, distinctive brown curry with your choice of meat, potatoes, and carrots. This dinner is ready in 30 minutes or less!

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Ingredients

• One (7.8 oz) package Japanese Curry (Golden Curry is the best brand)
• 3 cups water
• 1 medium-sized potato, peeled and cut into large chunks
• 2-3 carrots, peeled and cut into large chunks
• 1 cup of chick, pork, or beef chunks
• 1/4 of a large onion, cut into large chunks

Instructions

1. Get a medium-large pan and put on on the stove over medium-high heat.
2. Cook the chicken, pork, or beef just until the outside is beginning to brown. No need to cook it all the way through.
3. Add the water, carrots, potatoes, and onions and bring to a boil.
4. Boil for 20-30 minutes until the carrots and potatoes are soft. (If desired, you can also turn down the heat, cover the pot, and simmer everything for 20-30 minutes).
5. Add half the package of curry (four cubes attached together). Turn off the heat and slowly stir until the curry is all dissolved and equally distributed. If you feel like your curry is too thick, add more water. If you feel like your curry is too thin, cook it with the lid off to allow more water to evaporate. The proper texture is like a thick stew--not a thin soup. The curry will thicken more as it cools.
6. Place cooked Japanese rice on one side of your bowl or plate, and the curry on the other side. Eat with a spoon, picking up a little curry and a little rice on the spoon. Do not stir.

Notes

Large chunks equals about 3/4" size.

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