Japanese
Japanese Curry Rice
Mild, glossy Japanese curry with chicken and vegetables from a roux block, ladled over rice — comfort food in 30 minutes.
About this recipe
Japanese Curry Rice is a japanese lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around chicken, and it takes about 30 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Ingredients
- 250g, cubed chicken thigh
- 1, sliced onion
- 1, chopped carrot
- 1, cubed potato
- 2 bowls, cooked rice
- 400ml water
- 2 cubes Japanese curry roux buy
Equipment
Method
- 1
Brown the chicken in a little oil in a pot, 4 min; add onion, carrot and potato and stir 3 min.
~7 min
- 2
Pour in the water and simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → until the vegetables are tender, 12 min.
~12 min
- 3
Off the boil, melt in the curry roux until thick; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → 3 min and ladle over rice.
~5 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Japanese Curry Rice take to make? +
About 30 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu. See the full list of smart swaps above.
Can I make Japanese Curry Rice ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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