Print

Creamy Japanese Curry Recipe Easy Golden Curry Style at Home

creamy japanese curry recipe - featured image
Print Recipe

A rich and creamy Japanese curry featuring tender chicken and vegetables simmered in a golden curry roux with coconut milk for a silky texture and comforting flavor.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 tbsp golden curry powder (preferably S&B brand)
  • 1 tsp garam masala
  • 1 tsp grated ginger
  • 2 cloves minced garlic
  • 1 cup (240 ml) coconut milk
  • 2 cups (480 ml) chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp honey or brown sugar
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium carrots, peeled and sliced into rounds
  • 2 medium potatoes (Yukon Gold preferred), peeled and cubed
  • 1 large onion, diced
  • ½ cup (75 g) frozen peas

Instructions

  1. Prep your ingredients: Dice the onion, peel and cube the potatoes, slice the carrots, cut chicken thighs into bite-sized pieces, mince garlic, and grate fresh ginger (10 minutes).
  2. Make the roux: In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add 3 tablespoons of all-purpose flour and stir constantly with a wooden spoon for about 5 minutes until light golden and nutty (8 minutes total).
  3. Add spices and aromatics: Stir in 2 tablespoons golden curry powder, 1 teaspoon garam masala, grated ginger, and minced garlic. Cook for 2-3 minutes to bloom the spices (3 minutes).
  4. Deglaze and add liquids: Slowly whisk in 2 cups chicken broth, scraping up browned bits. Pour in 1 cup coconut milk, 1 tablespoon soy sauce, and 1 teaspoon honey or brown sugar. Stir until smooth and thickening (5 minutes).
  5. Add main ingredients and simmer: Add chicken pieces, diced onions, carrots, and cubed potatoes. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and chicken is cooked through. Stir occasionally (20 minutes).
  6. Finish with peas and seasoning: Stir in ½ cup frozen peas and cook for 2 minutes to warm through. Adjust seasoning with salt or more soy sauce if needed (2 minutes).
  7. Serve and enjoy: Ladle curry over steamed white rice or preferred grain. Garnish with chopped green onions or toasted sesame seeds if desired.

Notes

If curry is too thick, add more broth or water to reach desired consistency. Stir roux constantly to avoid burning and achieve a light golden color. For gluten-free, substitute all-purpose flour with chickpea or rice flour. For dairy-free, use coconut oil instead of butter. The curry tastes better the next day as flavors meld. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Japanese curry, creamy curry, golden curry, easy dinner, comfort food, chicken curry, coconut milk curry

Find it online: https://jodierecipes.com/creamy-japanese-curry-recipe-easy-golden-curry-style-at-home/