Utah Bites

Japanese-Style Chicken Curry Recipe

Japanese curry isn’t much like either Indian or Thai curries. It’s milder, for starters. And, Japanese curry usually incorporates carrots and potatoes into the dish. Here is my version of Japanese-style curry. It’s traditionally served with white rice.

|


When I was young I lived in Japan, near Tokyo, for a few years. During that time, our family was fortunate to have a housekeeper/cook and that’s where I learned to love Japanese-style curry.
Japanese curry isn’t much like either Indian or Thai curries. It’s milder, for starters. And, Japanese curry usually incorporates carrots and potatoes into the dish.
Here is my version of Japanese-style curry. It’s traditionally served with white rice.

Ingredients:

  • 1 lb. boneless, skinless chicken: breast, thighs or both, cut into bite-size pieces
  • 2 Tbs. canola or vegetable oil
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 Tbs. fresh ginger, grated
  • 1 Tbs. Indian curry powder
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 Tbs. tomato paste
  • 1 Tbs. fruit preserves or jam, such as apricot or peach. Here, I used Pepperlane Pepp’Ricot preserves
  • 1 14-oz. can of vegetable or chicken broth
  • 1/2 Tbs. rice vinegar
  • 1 carrot, peeled and sliced
  • 1 russet potato, peeled and cut into bite-size chunks
  • 1 Tbs. cornstarch

Method:

  1. In a large saute pan, skillet or saucepan, heat the oil over medium-high heat. Add the onions and saute until slightly wilted, about 2-3 minutes.
  2. Add the ginger and garlic to the pan and saute, stirring frequently, for another couple of minutes.
  3. Sprinkle in the curry powder and cayenne pepper and stir for a minute or so. This allows the spices to release some of their flavor and fragrance.
  4. Place the chicken into the pan and saute, stirring frequently, until lightly browned, 5 minutes or so.
  5. Stir the tomato paste and preserves into the chicken mixture.
  6. Add the vegetable broth, rice vinegar, salt, potato and carrot to the pan. Bring to a low boil and then reduce the heat to a simmer. Simmer the curry until the potatoes and carrots are tender, but not falling apart — about 20-25 minutes.
  7. To finish the curry, make a cornstarch slurry by stirring 1 Tbs. cornstarch into 1 Tbs. cold water in a small bowl or ramekin. Drizzle the cornstarch slurry into the curry and stir well until the curry thickens a little.
  8. Serve with rice and enjoy!

FOR MORE RECIPES GO HERE

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their websites

[envira-gallery id=”30879″]

,


Join our newsletter.
Stay informed.


  • Le Depot Brasserie Brings Classic French Dining to Park City

    Tucked inside Park City’s historic train depot, Le Depot Brasserie revives the spirit of a true French brasserie—warm light, rich flavors, and a touch of Parisian charm. But behind the scenes? A grueling two-year battle with history itself. Every floorboard lifted revealed a new challenge, every fixture a bureaucratic hurdle. Yet, after relentless setbacks, the doors have finally opened. What awaits inside is nothing short of extraordinary—silky foie gras, golden steak frites, and a seafood tower fit for royalty. This is the French dining experience Utah has been waiting for.


  • March 2025: St. Paddy’s Feasts, Fine Wine, and Sugar House Eats

    March 2025 in Salt Lake City is packed with flavor and festivities: St. Patrick’s Day feasts at Feldman’s, a GALLICA wine dinner at Franck’s, and the grand opening of Sugar House Station, the city’s newest culinary hotspot.


  • Water Canyon Winery’s 2023 Petite Sirah: The Boldest Local Utah Wine Yet

    I thought it would be just another bottle of wine, until I opened it. One twist of the cap, and the deep, bold aroma of dark berries and spice filled the air, pulling me in. I had planned on margaritas, but this wine refused to be ignored. By the end of the night, the bottle was empty, the conversation still flowing, and I couldn’t help but wonder, had my husband just brought home Utah’s most remarkable red?


  • Epic Culinary Events in Utah: Garden Alchemy, Chef Takeovers & Wine Dinners

    Springtime in Utah means more than just blooming flowers—it’s a season of culinary magic. From garden feasts inspired by the four elements to chef takeovers that push the boundaries of fine dining, these unique experiences will make you see food in a whole new light. Get ready to be surprised, delighted, and completely captivated.