Print

Creamy Japanese Golden Chicken Curry Recipe with Tender Potatoes Made Easy

creamy Japanese golden chicken curry - featured image
Print Recipe

A comforting and creamy Japanese golden chicken curry featuring tender chicken thighs and potatoes in a velvety sauce, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
  • 1 large onion, finely chopped
  • 1–2 medium carrots, sliced into rounds (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3.5 oz (100g) Japanese curry roux block (e.g., S&B brand)
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1/4 to 1/2 cup whole milk or cream (optional)
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or sugar
  • Salt and pepper to taste

Instructions

  1. Prep the Ingredients (10 minutes): Peel and chop the potatoes into roughly 1½-inch chunks. Slice the carrots into rounds, chop the onion finely, mince garlic, and grate fresh ginger. Cut chicken thighs into bite-sized pieces and season lightly with salt and pepper.
  2. Sauté the Aromatics (5 minutes): Heat 1 tablespoon of vegetable oil and 2 tablespoons of butter in your Dutch oven or skillet over medium heat. Add onions and cook until translucent and slightly golden, about 4 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
  3. Brown the Chicken (5-7 minutes): Add the chicken pieces to the pan and cook until they start turning golden on all sides but aren’t fully cooked through. This seals in the juices and adds flavor.
  4. Add Vegetables and Broth (5 minutes): Toss in the potatoes and carrots, stirring everything together. Pour in 3 cups (720ml) of chicken broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, for about 15 minutes or until potatoes are tender but not falling apart.
  5. Incorporate the Curry Roux (10 minutes): Break the curry roux block into smaller pieces and stir them into the simmering pot. Keep stirring gently until the roux dissolves completely and thickens the sauce. If the sauce feels too thick, add a splash more broth or water.
  6. Finish with Milk and Seasoning (3 minutes): Stir in 1/4 to 1/2 cup (60-120ml) of milk or cream for that creamy richness. Add 1 tablespoon soy sauce and 1 teaspoon honey or sugar to balance the flavors. Taste and adjust salt and pepper as needed.
  7. Simmer and Serve (2 minutes): Let the curry simmer on low for another couple of minutes to meld flavors. The sauce should be velvety and coat the chicken and potatoes beautifully.

Notes

Keep the curry at a gentle simmer to avoid overcooking potatoes and maintain a smooth sauce. Stir often after adding the roux to prevent sticking or burning. For dairy-free, substitute milk with almond or coconut milk. Use gluten-free curry roux for gluten-free diet. Brown chicken well before simmering for deeper flavor. Leftovers taste better after resting and can be frozen up to 2 months.

Nutrition

Keywords: Japanese curry, chicken curry, creamy curry, golden curry, easy dinner, weeknight meal, comfort food, tender potatoes, chicken thighs

Find it online: https://tomyumy.com/creamy-japanese-golden-chicken-curry-recipe-with-tender-potatoes-made-easy/