A Weeknight Japanese Chicken Curry I Look Forward to Every Summer
I work full-time in Japan, so I’m always looking for meals that don’t require much effort after a long day. Thanks to Japanese curry roux, making Japanese Chicken Curry is incredibly simple, which is why it’s one of the most popular home-cooked meals in Japan. This easy chicken curry comes together in about 30 minutes, making it perfect for busy weeknights.
Every summer, small roadside produce stands and local markets around my workplace begin filling up with beautiful summer vegetables. Everything looks so fresh that I can never resist bringing some home. As soon as summer arrives, this Japanese Chicken Curry with summer vegetables becomes one of the meals I make on repeat. It’s a simple way to enjoy seasonal produce without spending hours in the kitchen.
Why This Japanese Curry Feels Lighter
Most people think of Japanese curry as a rich, hearty meal, but this version is surprisingly refreshing. Plenty of onion and tomato melt into the sauce while it simmers, creating a lighter flavor that’s easier to enjoy during hot weather. Instead of cooking the vegetables in the curry, I lightly fry them and serve them on top. They keep their texture, their natural sweetness, and their beautiful color, making this Japanese curry rice feel both comforting and fresh.
I happened to use chicken drumettes simply because I already had them in my freezer, but this recipe works just as well with chicken thighs, chicken breast, or almost any protein you enjoy. One of the fun things about making Japanese curry at home is adding your own secret ingredient. Every household has a different favorite. Some people add chocolate, coffee, or tonkatsu sauce. I personally love a slightly tangy finish, so I like adding a small spoonful of strawberry jam or barbecue sauce. Make the recipe once as written, then try creating your own version. That’s part of what makes Japanese curry so much fun.
Ingredients (Serves 3)
- Chicken drumettes: 1 lb (450 g)
- Medium onion: 1
- Eggplant: 4 oz (115 g), cut into long bite-sized pieces
- Kabocha squash: 4 oz (115 g), sliced about ¼ inch (5 mm) thick
- Zucchini: 5 oz (140 g), sliced about ½ inch (1 cm) thick
- Medium tomato: 1
- Water: 2½ cups (600 ml)
- Japanese curry roux cubes: 6 cubes
- Cooking oil: 2 tsp + ½ cup
- Salt and black pepper: to taste
- Garlic powder: ¼ tsp
- Cooked Japanese rice, for serving
Instructions
- Thinly slice the onion. Cut the eggplant into long bite-sized pieces. Slice the kabocha about ¼ inch (5 mm) thick, and slice the zucchini into ½ inch (1 cm) rounds. Score a shallow “X” on the bottom of the tomato.
- Season the chicken drumettes with salt, black pepper, and garlic powder. Heat a large pot over medium heat and cook until both sides are golden brown.
- Add the onion and tomato. Cook until the onion has softened and the tomato is soft on both sides. Crush the tomato with a spoon, then remove and discard the loosened skin.
- Pour in the water, cover, and simmer for about 15 minutes.
- While the chicken is simmering, heat the cooking oil in a separate pan and lightly fry the eggplant, kabocha, and zucchini until just tender.
- Break the Japanese curry roux cubes into the pot and stir until completely dissolved. Simmer for another 2 to 3 minutes until the curry thickens. If you’d like to make it your own, stir in a small amount of your favorite secret ingredient, such as strawberry jam, barbecue sauce, chocolate, coffee, or tonkatsu sauce.
- Serve Japanese curry rice by spooning cooked rice onto each plate, ladling the curry over the rice, and topping with the fried summer vegetables.
Need the fukujinzuke the curry pickles? I got you.
Ingredients
Method
- Thinly slice the onion. Cut the eggplant into long bite-sized pieces. Slice the kabocha about ¼ inch (5 mm) thick, and slice the zucchini into ½ inch (1 cm) rounds. Score a shallow “X” on the bottom of the tomato.
- Season the chicken drumettes with salt, black pepper, and garlic powder. Heat a large pot over medium heat and cook until both sides are golden brown.
- Add the onion and tomato. Cook until the onion has softened and the tomato is soft on both sides. Crush the tomato with a spoon, then remove and discard the loosened skin.
- Pour in the water, cover, and simmer for about 15 minutes.
- While the chicken is simmering, heat the cooking oil in a separate pan and lightly fry the eggplant, kabocha, and zucchini until just tender.
- Break the Japanese curry roux cubes into the pot and stir until completely dissolved. Simmer for another 2 to 3 minutes until the curry thickens. If you’d like to make it your own, stir in a small amount of your favorite secret ingredient, such as strawberry jam, barbecue sauce, chocolate, coffee, or tonkatsu sauce.
- Serve Japanese curry rice by spooning cooked rice onto each plate, ladling the curry over the rice, and topping with the fried summer vegetables.
Leave a Reply