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Overhead view of a plate with rice, Japanese curry, and chicken karaage next to utensils

Japanese Curry with Chicken Karaage

My favorite way to dress up chicken karaage and eat Japanese curry. It's a simple meal and super delicious.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian, Japanese
Servings 4 people
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Japanese Curry

  • half medium onion, julienned
  • half medium carrot, cubed small
  • 1 tablespoon neutral oil, for sautéing
  • 1 liter water
  • 1 plastic square package of Japanese curry blocks there should be 4 curry blocks

Rice for Curry

  • 50 grams glutinous white rice
  • 140 grams short, round white rice
  • 240 ml water

Instructions
 

Marinate the Chicken

  • Marinate the chicken karaage with garlic, ginger, soy sauce, mirin and sake. Then place in the fridge for 30 mins. See measurements here.
    Chicken and marinating ingredients in a bag

Make the Curry

  • Heat the oil in a pot. Add the chopped onions and carrots. Sauté for 5 mins.
    Carrots and onions cooked in a pot
  • Add about 1 liter (4 cups) of water to the pot. Simmer on low for ten minutes.
    Carrots and onions submerged in water in a pot
  • Add the curry blocks and allow it to melt into the water by gently stirring.
    Closeup of Japanese curry blocks above a pot of water with vegetables
  • Once smooth remove from heat and set aside.
    Smooth Japanese curry in a pot

Make the Rice

  • In a pot, add both rice and rinse by adding some cold water until it turns cloudy. Then remove that water and add more. Repeat until the water is mostly clear. Remove all rinsing water.
  • Add 240 ml (1 cup) of water and place on high heat on the stove. Bring to a boil, then turn the heat down to low and cover. Cook for about 15 mins.
    Raw white rice submerged in water in a pot
  • Turn off heat and do not remove the cover. Set aside.
    Closeup of cooked white rice in a pot

Fry the Chicken Karaage

  • Double fry the chicken karaage per the instructions in this post.
    Fried chicken draining on a wire rack

Assemble

  • Add rice to half of a plate with some depth to it. Add some curry to the other half. Top with fried chicken and serve immediately.
    A plate of Japanese curry and fried chicken next to a spoon and fork
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword chicken and curry, curry and rice, curry with fried chicken, japanese curry, japanese curry with chcicken karaage, japanese curry with fried chicken