Easy One-Pot Japanese Curry Chicken and Rice Recipe

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This easy one-pot Japanese curry chicken and rice is a delicious comfort food made with tender chicken, warming spices, fresh veggies, and fluffy rice. It requires just 15 minutes of hands-on time and only one pot to clean, making it perfect for busy weeknights.

I know, I know. I just said the other day in my practical tips for simple living at home post that “simple doesn’t always mean easy.” But luckily for us, this one-pot Japanese curry chicken and rice is simple and easy.

Finding the motivation to make from-scratch food during the week can be tough. I get it. But one-pot recipes like this and coconut turmeric rice make weeknight cooking quick and easy.

This one-pot Japanese curry chicken and rice uses simple ingredients and is easy to squeeze in on busy weeknights because it only requires 15 minutes of hands-on time.

And did I mention easy cleanup? That might be the best part of all. Since the entire meal is made in one pot, you only have one dish to clean after cooking.

Now that the weather is a little cooler, this recipe has become a cozy staple around our house. I make a big batch while meal prepping, and we eat leftovers for a few days.

Really, that’s the best part about comfort food like this. After it sits around for a day or two, it tastes even better.

Nothing beats a comforting, simple, and delicious recipe. I have a feeling you’ll love this one!

About This One-Pot Japanese Curry Chicken and Rice

This recipe is an adaptation from The New York Times’ one-pot Japanese curry chicken and rice. I modestly changed the ingredients and added more tips and substitutions for versatility.

The ingredients I have chosen diverge from traditional Japanese curried rice. I changed some ingredients to include pantry staples and what’s easy to find at most local grocery stores.

Video – Sunday Prep Japanese Curry

Check out how I make this one-pot Japanese curry chicken and rice during my Sunday reset routine.

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What is Japanese curry?

Japanese curry is a short-grained rice dish made with a curry sauce. Curry was introduced to Japanese cuisine by way of the British. Eventually, the Japanese adapted the recipe into what is now known as Kare Raisu or curry rice.

It differs from other forms of curry in that it uses a roux base (a combination of fat and flour) and a spice blend. Japanese curry, for example, tends to be milder than Indian curry.

Check out Tasting Table’s The History of Japanese Curry Rice to learn more about traditional Japanese curried rice.

Why You’ll Love One-Pot Japanese Curry Chicken and Rice

• Quick and easy – You will need to prep the ingredients, but most of the time is hand-off while the curry is in the oven.
• One dish to clean – One-pot meals equal easy cleanup!
• Easy make-ahead meal – This one-pot Japanese curry chicken and rice is perfect for bulk meal prep and freezer meals.
• Delicious leftovers – Add a little water before reheating leftovers to soften the rice.

Tools You Will Need

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Knife: Luckily, this one-pot Japanese curry chicken and rice doesn’t require much chopping. But you’ll need a sharp knife for the onions, carrots, and potatoes.

Vegetable peeler: I know there are two camps for peeling potatoes: knives and vegetable peelers. I have always found that a vegetable peeler is faster and preserves more of the potato.

Cutting board: I like to use an end-grain butcher block. With proper care and maintenance, it will last a lifetime, and it’s better for your knives.

Plate: Grab a plate for the chicken to rest on while preparing the curry.

Dutch oven: You can use a cast iron Dutch oven on any stovetop, even glass. I love my Staub 5.5-qt Dutch oven and Cuisinart 7-qt Dutch oven. If you don’t have a Dutch oven, use any large oven-safe pot.

Measuring cups and spoons: Lately, I’ve been really into using gold measuring cups and spoons. They elevate the cooking experience, even on busy nights.

Garlic press: A garlic press makes mincing garlic really quick and easy.

Ingredients & Substitutions

Boneless chicken thighs – Juicy chicken thighs add flavor. Chicken breasts will also work.

Oil – I used avocado oil, but you can use any oil suitable for searing meat, such as vegetable oil.

Butter – The butter adds flavor and creates a beautiful golden brown sear.

Onion – I used a yellow onion, but a Vidalia, red, or white onion will also work. In a pinch, you can use onion powder or freeze-dried onion powder. Just add it to the other seasonings.

Curry powder – I used yellow curry powder, but a traditional Japanese curry would use a specific blend of spices called kare-ko. Madras curry powder is also a good choice.

Garlic – I used a garlic press to mince fresh garlic quickly. You could also use garlic powder.

Ginger – I used ground ginger to keep things simple for a weeknight meal. One tablespoon of fresh ginger will work in this recipe.

Nutmeg – Nutmeg adds warmth. I used about 3/4 teaspoon, but you can add it to taste. A little goes a long way.

Rice – Short-grain white rice like jasmine or basmati works best in this one-pot Japanese curry chicken and rice. You can use brown rice, but you will need to adjust the liquid ratio.

Carrots – Carrots add a touch of sweetness.

Potato – The potatoes make this a warm and hearty meal. I used a russet potato. However, for extra nutrition and color, you can use sweet potatoes.

Chicken broth – Use store-bought or homemade chicken stock or broth. I prefer homemade because it is inexpensive and delicious.

Salt and pepper – Always. I use coarse kosher salt and fresh ground black pepper on just about everything.

Green onions and sesame seeds – Garnishing this dish isn’t necessary. But green onions (aka spring onions) add flavor, and sesame seeds will make you feel pretty fancy on a weeknight.

How To Make One-Pot Japanese Curry Chicken and Rice

Preheat the oven to 375° F. Season the chicken thighs with a little salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat the avocado oil and butter over medium-high heat.

Once the butter has melted and is bubbly, add the seasoned chicken thighs to the Dutch oven. Sear the chicken until golden on both sides, about 4-5 minutes. Work in batches if necessary.

Transfer the browned chicken to a separate plate and set aside.

Reduce to medium heat. Add the onion to the pot and sprinkle with a little salt and pepper. Cook until tender-crisp, about 2-3 minutes.

Add the curry powder, garlic, ginger, and nutmeg and cook until fragrant, about 1 minute or so.

Pour in a little broth to deglaze the pan, scraping up any brown bits of flavor from the bottom of the pot.

Add the potatoes, carrots, and rice. Stir to combine.

Then, add the remainder of the broth.

Return the chicken to the pot, placing it in a single layer. Bump up the heat to high and bring to a boil.

Once boiling, reduce to a gentle simmer, cover the pot, turn off the burner, and transfer the pot to the oven. Bake for 20 minutes covered.

Then, uncover the pot and continue baking for about 10 minutes or until the liquid has absorbed and the chicken is golden brown.

Optional: Garnish with green onions, sesame seeds, and a splash of Worcestershire sauce or soy sauce before serving.

How To Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3-5 days. Or place leftovers in a freezer-safe container and freeze for up to 3 months.

Add a little water before reheating to soften the rice.

Tips for Making Japanese Curry Chicken and Rice

• Cut the ingredients the same size: One-pot meals often taste the best when you can get a little bit of all the ingredients in one forkful. Try to make the chopped carrot, potato and onion evenly bite-sized.
• Spice it up: I used mild yellow curry powder since we have a little eater in the house, but this would be great with a touch of heat.
• Use enough water: Depending on the rice and the size of the potato, you may need more or less water. If the rice seems dry after baking, add 1/2 cup and cook for another few minutes. Repeat as necessary.

Frequently Asked Questions

Is this the same as Katsu curry?

Katsu curry is a Japanese curry with a chicken cutlet. This one-pot Japanese curry chicken and rice is different from Katsu curry.

Usually, the chicken cutlet in Kastsu curry is fried and served over steamed rice with a curry sauce.

Is this Japanese curry chicken and rice recipe healthy?

Yes! This one-pot Japanese curry chicken and rice is made with simple ingredients.

It’s also a great source of protein. To add extra nutrition, you can toss in more of your favorite veggies.

Can I make this recipe more or less spicy?

Definitely. As is, this recipe is not spicy.

I used yellow curry powder because I usually have it on hand. And I also have a little eater in the house, so I don’t add anything spicy.

But if you want to spice it up, throw in a few additional ingredients with a bit of heat, such as curry paste (which tends to be spicier), cayenne pepper, chili powder, spicy curry powder, or your other favorite spicy ingredients.

What is Japanese curry sauce made of?

Japanese curry is made with a roux (flour and fat) and a combination of spices.

Traditional Japanese curry spices include turmeric, fenugreek, coriander, cumin, black pepper, and cinnamon. However, the spices can vary between regions and Japanese households.

What is the most common meat in Japanese curry?

Beef, pork, and chicken are common proteins used in Japanese curry. You can use any protein you have on hand.

What is the difference between Japanese and Indian curry?

Japanese curry tends to have a milder and more umami flavor than Indian curry. Indian curries are often spicy and bold, while Japanese curries tend to be less spicy.

Additionally, traditional Japanese curry sauces often have a gravy-like consistency. However, since this recipe is a quick one-pot version, it does not have a thick sauce.

More Recipes You Will Love

• Creamy Lemon Chicken – (30-minute recipe)
• Sourdough Fried Chicken (Made with Breadcrumbs)
• Cheddar Broccoli and Potato Soup
• Homemade Cheeseburger Helper
• Easy Instant Pot Sweet and Sour Spare Ribs Recipe
• Instant Pot Hawaiian Pork Tenderloin with Gravy

If you tried this recipe and loved it, leave a comment or review below!

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