Japanese-style Chicken Curry Recipe (カレー; kare raisu)

Japanese curry rice made with tomato and chicken. Curry rice is one of the most popular dishes in Japan. It's mild and great for kids!

Japanese-style Chicken Curry Recipe (カレー; kare raisu)
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Average

Chicken

Vegetables

Rice & Noodles

640kcal

45minutes

Calorie count is per serving

Ingredients (Serves 2-3)

  • 5 tomatoes
  • 300 g chicken thigh (10 oz)
  • 2 onions
  • 1 clove garlic (minced)
  • 2 tbsp vegetable oil
  • [A]

    • 1/3 tsp salt
    • 1 tsp curry powder
  • [B]

    • 2-3 tbsp curry powder
    • 1 bay leaf
    • 1 dried red chili
  • 2-3 servings cooked rice (warm)
  • 1 tsp salt

Directions

1

Cut the chicken into 4 cm pieces and sprinkle with [A]. Cut the tomatoes lengthwise in half and remove the stems. Cut 3 of the tomatoes into 1 cm dices and the other 2 into bite-size pieces. Mince the onions.

2

Pour 1 1/2 tablespoon of vegetable oil into a pot and place over medium heat. Stir-fry the onions and garlic until tender. Cover and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

3

Warm 1/2 tablespoon of vegetable oil in a frying pan over medium heat. Place the chicken skin-side down in the pan. Fry both sides to a golden brown, then remove and add to the pot.

4

Add [B] and stir-fry until aromatic. Add the diced tomatoes and bring to a boil. Stir in 1 teaspoon of salt, cover and simmer over low heat for about 20 minutes. Add the remaining tomatoes and bring to a boil. Turn off the heat and pour over the rice to serve.