Japanese Curry

Adapted from NoobCook website.


Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights.


  • 2 tbsp cooking oil
  • 300g (or more) boneless chicken fillet cut to large chunks.
  • 1 large onion roughly chopped
  • 3 potatoes peeled and cut to small chunks
  • 1 carrot peeled and cut to small chunks
  • 1 litre water (use less water for non-watery version)
  • 100g of instant Japanese curry sauce (use S&B brand, 4 cubes which is half box)
  • Chilli powder (optional)
  • Chicken franks (optional)


  1. Heat casserole with 1 tbsp oil. When the oil is heated, brown chicken in batches until evenly browned, taking care not to overcrowd the meat in the casserole. Do not discard the brown bits or juices collected in the casserole. Set aside.
  2. Add the remaining oil and cook onions on medium heat until they are soft and translucent.
  3. Add potatoes, carrots, browned chicken and water. Bring to a simmer for 20 minutes, or until the potatoes are cooked.
  4. Add the instant Japanese curry cubes and stir through until they are dissolved. Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (for example, add chilli powder for spicier curry.
  5. Serve curry with rice.

Recook Result:


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