Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)


Recipe Summary

55 mins
1 hr 15 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.

  • While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.

  • Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.

  • Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Scoop rice into bowls and serve curry on top.

Cook's Notes:

Two 3.2-ounce packages of curry sauce mix can be used instead of the larger package.

Baby portobello mushrooms can be used instead of cremini mushrooms.

You can substitute a canned pea-and-carrot mixture for the canned peas. Substitute one 15-ounce can of diced potatoes for the new potatoes if desired.

Nutrition Facts

653 calories; protein 37.2g; carbohydrates 94.6g; fat 13.8g; cholesterol 65mg; sodium 1749.7mg. Full Nutrition