Japanese Style Chicken Curry over Rice

$0.00 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
Mayumi Tavalero
This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
  • While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
  • When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
  • Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook30
Total Time1 hour
Recipe Serving Size10



For the white rice:

  • 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

  • 1 tablespoon avocado oil
  • 1 onion large, diced
  • 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 3 cup water
  • 2 carrot cut into ½-inch discs
  • 3 Yukon Gold potato large, cut into 1-inch pieces
  • 1 apple small, peeled, cored and finely grated
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
  • ½ cup frozen peas

For the roux:

  • 4 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon honey
  • 1 cup water

Cooking Tools Required

Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.


Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

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