Easy Japanese curry recipe for busy weeknights
Easy Japanese curry recipe for busy weeknights
Okay, so let’s talk about Japanese curry. It’s like the ultimate comfort food that somehow also feels like a hug in a bowl. And the best part? It’s ridiculously easy to make, even when you’re exhausted after work and just want something warm and delicious without a ton of effort.
I first had Japanese curry at this little restaurant near my apartment, and I was instantly hooked. It’s not like Indian curry—it’s sweeter, thicker, and just… cozy. Plus, you can throw in whatever veggies or protein you have lying around, which is perfect for those nights when you’re staring into your fridge like, “What even is in here?”
Recipe Card
Recipe Title: Easy Japanese curry recipe for busy weeknights
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 box Japanese curry roux (I use Golden Curry, medium hot)
- 1 lb chicken thighs, chopped (or beef, tofu, whatever you like)
- 2 carrots, chopped into chunks
- 2 potatoes, chopped into chunks
- 1 onion, sliced
- 2 cups water (or chicken broth if you’re fancy)
- 1 tbsp oil (vegetable or whatever you have)
- Optional: 1 apple, grated (trust me, it adds sweetness!)
Directions:
- Heat oil in a big pot over medium heat. Throw in the onions and cook until they’re kinda soft and smell amazing.
- Add the chicken (or whatever protein) and cook until it’s not pink anymore. Don’t overthink it.
- Toss in the carrots and potatoes. Stir ‘em around for a minute or two.
- Pour in the water (or broth). Bring it to a boil, then lower the heat and let it simmer for about 15 minutes, or until the veggies are soft.
- Break the curry roux into chunks and drop them into the pot. Stir until it’s all melted and thick. If you’re using the apple, add it now. Let it simmer for another 5 minutes.
- Taste it. Add salt if needed (but the roux is usually salty enough). Serve over rice and pretend you’re a cooking genius.
See? So easy. And if you’re like me and sometimes forget things, don’t worry—you can totally mess this up and it’ll still taste good. I once forgot the potatoes and just ate it with extra carrots. Still delicious.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chicken thighs | Beef, tofu, or even just veggies |
| Potatoes | Sweet potatoes or squash |
| Apple | A spoonful of honey or just skip it |
Tips
- Don’t skip the onions. They’re the flavor base, and if you burn them, just… start over. It’s fine.
- If your curry is too thick, add a splash of water. Too thin? Let it simmer longer or add a little more roux.
- Leftovers taste even better the next day. The flavors get all cozy together overnight.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! Just store it in the fridge for up to 3 days. Reheat it on the stove with a little water to loosen it up.
Q: Can I freeze leftovers?
A: Yep! It freezes really well. Just thaw it in the fridge overnight and reheat gently.
Q: What if I can’t find Japanese curry roux?
A: Some grocery stores have it in the international aisle, or you can order it online. If you’re desperate, use a mild curry powder and thicken it with a little flour, but it won’t be quite the same.
That’s it! This Japanese curry recipe is my go-to when I need something fast, filling, and full of flavor. It’s basically foolproof, and even if you mess up, it’ll still taste great. Let me know how it goes if you try it!
