Japanese Curry (Kare Raisu)
Japanese Curry (Kare Raisu) is a medium Japanese recipe that serves 4. 420 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $10.22 total, $2.55 per serving
Ingredients
- 4 tablespoons Clarified Butter (fat only, no milk proteins; can substitute regular unsalted butter or ghee)
- 1 pound Chicken Breast (skinless, boneless, diced into bite‑size pieces)
- 2 medium Yukon Gold Potato (peeled and cubed)
- 1 large Carrot (peeled and sliced)
- 0.5 medium Onion (sliced into chunky slivers)
- 3 cloves Garlic (smashed and minced)
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 2 tablespoons Japanese Curry Powder (SMB brand or any Japanese‑style curry blend)
- 4 tablespoons All-Purpose Flour (for the roux)
- 4 cups Chicken Stock (low‑sodium; can use store‑bought or homemade)
- 2 teaspoons Honey (adds subtle sweetness)
- 2 tablespoons Raisins (optional, adds texture and sweetness)
- 1 teaspoon Salt (or to taste)
- 0.5 teaspoon Black Pepper (freshly ground, or to taste)
- a pinch MSG (optional, boosts umami)
- 0.5 cup Frozen Peas (added at the end for color and sweetness)
- 2 tablespoons Chinese Chives (thinly sliced, garnish)
Instructions
Prep All Ingredients
Dice the chicken breast, peel and cube the potatoes, slice the carrot, slice the onion into chunky slivers, smash and mince the garlic, peel and thinly slice the ginger.
Time: PT15M
Melt Clarified Butter
Add the clarified butter to the skillet over medium heat and let it melt completely.
Time: PT2M
Sear the Chicken
Add the diced chicken to the hot butter and sear, stirring occasionally, until the pieces are lightly browned on all sides.
Time: PT5M
Sauté Onion
Add the sliced onion to the skillet and cook, stirring, until it becomes translucent and just starts to turn golden.
Time: PT5M
Add Garlic and Ginger
Stir in the minced garlic and sliced ginger and sauté for about 1–2 minutes until fragrant.
Time: PT2M
Create the Curry Roux
Sprinkle the Japanese curry powder and flour over the aromatics, stirring constantly to form a roux. Cook for 2–3 minutes until the mixture turns a light golden‑brown and smells toasted.
Time: PT3M
Incorporate Chicken Stock
Gradually whisk in the chicken stock, adding a little at a time, until the roux is fully incorporated and the sauce is smooth.
Time: PT5M
Add Potatoes and Carrots
Stir the cubed potatoes and sliced carrots into the pot, bring the mixture to a gentle simmer.
Time: PT5M
Simmer Until Tender
Cover partially and let the curry simmer for about 15 minutes, or until the potatoes and carrots are fork‑tender.
Time: PT15M
Season and Sweeten
Stir in the honey, raisins, salt, pepper, and a pinch of MSG. Taste and adjust seasoning as needed.
Time: PT2M
Finish with Peas
Add the frozen peas, cook for another 2 minutes until heated through.
Time: PT2M
Garnish and Serve
Sprinkle chopped Chinese chives over the curry and serve hot over steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Can be made gluten‑free with GF flour, Can be dairy‑free by using oil instead of butter, Low‑sodium if reduced‑salt stock is used
Allergens: Dairy, Gluten, Honey
Ingredient Substitutions
- Instead of Clarified Butter: Unsalted butter, Ghee
- Instead of Chicken Breast: Chicken thigh meat, Turkey breast
- Instead of Yukon Gold Potato: Russet potato, Sweet potato
- Instead of Carrot: Parsnip
- Instead of Onion: Shallot
- Instead of Garlic: Pre‑minced garlic
- Instead of Fresh Ginger: Ground ginger
- Instead of Japanese Curry Powder: British curry powder, Madras curry powder
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Chicken Stock: Water + bouillon cubes, Vegetable stock
- Instead of Honey: Maple syrup
- Instead of Raisins: Dried cranberries, Apple chunks
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of MSG: Soy sauce (if not avoiding soy), Mushroom powder
- Instead of Frozen Peas: Fresh peas, Edamame
- Instead of Chinese Chives: Scallions
Equipment Needed
- Large Skillet or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Wooden Spoon or Spatula
- Ladle
- Small Bowl
Critical Steps — Do Not Skip
- Searing the chicken properly to develop flavor
- Toasting the curry powder and flour to create a roux
- Whisking in the stock without creating lumps
- Simmering until the vegetables are tender but not falling apart
Chef Tips from the Video
- Use authentic Japanese curry powder for the signature flavor profile.
- Clarified butter prevents the roux from developing a burnt dairy taste.
- A small amount of apple chunks or additional raisins can boost natural sweetness.
- Finish with a drizzle of honey right before serving for a glossy finish.
Troubleshooting
Lumps in the sauce after adding stock
Whisk vigorously while slowly pouring the stock; if lumps persist, blend with an immersion blender.
Sauce is too thick
Add additional chicken stock or water a tablespoon at a time until desired consistency is reached.
Vegetables are still firm
Continue simmering uncovered, checking every few minutes; cover partially if the sauce reduces too quickly.
Curry lacks depth of flavor
Increase the toasting time of the roux by 1‑2 minutes and add a pinch more curry powder or a splash of soy sauce (if not avoiding soy).
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The curry tastes even better the next day as flavors meld.
- Reheat gently on the stove, adding a splash of stock if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of Japanese Chicken Curry in Japanese cuisine?
Japanese chicken curry originated in the late 19th century when the British navy introduced Indian‑style curry to Japan. It evolved into a uniquely Japanese comfort food, often served with rice and considered a staple home‑cooked dish.
What are the traditional regional variations of Japanese Chicken Curry in Japan?
While the basic curry is similar nationwide, regions like Hokkaido add butter and dairy for richness, whereas Kansai cooks may use sweeter apple or honey. Some areas also incorporate local vegetables such as daikon or sweet potatoes.
How is Japanese Chicken Curry traditionally served in Japan?
It is typically ladled over a mound of short‑grain Japanese rice and eaten with a spoon. Common accompaniments include pickled ginger, fukujinzuke (pickled vegetables), and a garnish of chopped Chinese chives or scallions.
What occasions or celebrations is Japanese Chicken Curry traditionally associated with in Japanese culture?
Curry rice is a popular weekday family meal, but it also appears at school lunches, casual gatherings, and as a comforting dish during colder months or after celebrations when a hearty stew is desired.
How does Japanese Chicken Curry fit into the broader Japanese cuisine tradition?
It exemplifies yōshoku, Western‑influenced Japanese cooking, blending British curry spices with Japanese ingredients like rice, potatoes, and carrots, creating a hybrid that is now considered a classic Japanese comfort food.
What are the authentic traditional ingredients for Japanese Chicken Curry versus acceptable substitutes?
Traditional ingredients include Japanese curry powder, clarified butter, chicken, potatoes, carrots, onions, and a roux of flour. Substitutes can be regular butter, all‑purpose flour, British curry powder, or store‑bought chicken stock if homemade broth is unavailable.
What other Japanese dishes pair well with Japanese Chicken Curry?
Curry pairs nicely with a simple side of pickled daikon, a Japanese cucumber salad, miso soup, or a light green tea. For a fuller meal, serve with a small plate of tamagoyaki (Japanese rolled omelet).
What are the most common mistakes to avoid when making Japanese Chicken Curry at home?
Common errors include over‑cooking the roux so it turns bitter, not whisking the stock well enough which creates lumps, and letting the sauce reduce too far, making it overly thick. Also, adding too much salt early can mask the subtle sweetness of the curry powder.
Why does this Japanese Chicken Curry recipe use a butter‑flour roux instead of just adding curry powder to broth?
The butter‑flour roux creates a smooth, velvety base that coats the vegetables and chicken, giving Japanese curry its characteristic thick, glossy texture, whereas adding powder directly can result in a thinner, grainy sauce.
Can I make Japanese Chicken Curry ahead of time and how should I store it?
Yes, the curry improves after a few hours in the refrigerator. Store it in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of stock if it has thickened.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and approachable home‑cooking versions of classic dishes, often emphasizing the why behind each step.
How does the YouTube channel J. Kenji López-Alt's approach to Japanese cooking differ from other Japanese cooking channels?
Kenji blends culinary science with traditional Japanese flavors, explaining the chemistry of roux formation and ingredient interactions, whereas many Japanese channels focus more on cultural storytelling and less on the underlying food science.
Last updated: August 26, 2026
