Less spicy than many other Asian curries, our Japanese Yellow Curry Powder captures the mild, rich flavor of this traditional seasoning. Filled with sautéed chicken, potato, carrot and chopped onion, this flavorful dish resembles a thick and hearty stew.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Japanese-Style Chicken Curry
Copyright Recipe © 2015 Woodland Foods


Makes 4 to 6 servings

  • 1 Tablespoon Canola Oil

  • 1 Pound Boneless, Skinless Chicken Breasts, cut into 1-inch chunks

  • 1 1/4 Teaspoons Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 3 Tablespoons Butter

  • 1 (1/2-Inch) Piece Ginger, minced

  • 1 Yellow Onion, chopped

  • 3 Tablespoons All-Purpose Flour

  • 2 Tablespoons Japanese Yellow Curry Powder

  • 1 Tablespoon Tomato Paste

  • 3 Cups Chicken Stock, warmed

  • 1 Carrot, peeled and sliced

  • 1 Potato, peeled and chopped

  • 1 Apple, peeled, cored and grated

  • 1 Tablespoon Honey

  • 4 Cups Sushi Rice, cooked, for serving


  1. Heat oil in large skillet over medium-high.

  2. Season chicken pieces with salt and ground black pepper.

  3. Add chicken to skillet and cook, stirring frequently, until golden brown on all sides, about 2 to 3 minutes. Transfer to plate and set aside.

  4. Return skillet to medium heat and add butter, ginger and onion. Stir to cook until onion softens, 4 to 5 minutes.

  5. Add flour, stirring constantly until light roux forms. Add Japanese Yellow Curry Powder and tomato paste, stirring well to combine.

  6. Pour in 1-1/2 cup chicken stock, whisking and scraping bottom of skillet until no lumps remain.

  7. Add remaining 1-1/2 cups stock, chicken, carrot and potato, tossing to combine. Bring to a boil, reduce to a simmer and stir occasionally until vegetables are tender and chicken is fully cooked.

  8. Stir in apple and honey. Remove from heat and stir in soy sauce.

  9. Serve over rice.