This One Pot EXTRA CREAMY Japanese Chicken Curry is perfect for everyone from first time home cooks or super-busy people who still want to cook at home. It takes 10 minutes to prepare the ingredients, and the rest is just letting it slowly simmer. This recipe almost exactly like your traditional Japanese curry recipe, except it has my mother-in-law’s secret ingredient to make it extra creamy! It preps well, and is an even better treat the next day for lunch!

Creamy Japanese Curry

My Extra Creamy Japanese Chicken Curry Recipe
Japanese Chicken Curry Ingredients
How To Make Creamy Japanese Curry

My Extra Creamy Japanese Chicken Curry Recipe

Are you looking for an easy weeknight dinner ideas? What about a One-Pot EXTRA CREAMY Japanese Chicken Curry that you can make in less than 1 hour? This Japanese Chicken Curry is exactly the recipe you need. I use to make Japanese Curry ALL THE TIME when I was a university student. It’s just so easy for meal prepping! Japanese Curry actually tastes richer the next day because the starches and spices get time to meld together. All you have to do is make a big pot of curry and a big pot of rice, and portion them out for easy reheating.

After I met my husband, I found out that his mom’s Japanese Curry is actually super super tasty thanks to its unique creaminess. I had to get her recipe (and her secret ingredient). Now, I combined the two recipes to make this yummy, super creamy, Japanese Chicken Curry!

Japanese Chicken Curry Ingredients

2 lbs Boneless Chicken Thigh cut into bite-sized pieces
4 Onion Thinly sliced
1-2 tbsp butter or oil
1 Carrot chopped
2 Potato Large, chopped
1 pack Japanese Curry Cubes
2 cups Water or chicken stock
1 can Coconut Milk FULL FAT

US Customary – Metric

Making Japanese Curry Sauce

I am using Japanese Curry Cubes today to save time. They get you the perfect umami-packed curry flavor every single time. Honestly, they’re so easy to use. So, I always have packs of Japanese Curry Cubes at home. My favorite brands are Vermont Curry, S&B Curry, and Kokumaro Curry. You just have to saute the veggies and dump them in with some water or broth. Then, just let it simmer.

But, there’s always tricks to making a convenient speedy solution feel more like a slow-cooked meal. To give it a richer, sweeter flavor base, I’m caramelizing the onions separately for an extra depth of flavor.

Extra Creamy Secret Ingredient

My fiance’s mom makes the BEST Japanese curry! I remember her making me Japanese curry the first time I met her, and I was so impressed with how creamy and savory it was. The vegetables are cooked till soft, and the chicken melts in with the curry. When she told me her secret ingredient was Coconut Milk, I was so surprised. Typically, coconut milk is found mostly in Thai-Style curry. However, after giving it a try myself, I now ALWAYS add coconut milk to my Japanese curry. It’s not super traditional, but trust me. Next time you give this a go, pick up a can of coconut milk, and you will be blown away!

Chicken Thigh Chunks

This recipe uses chunks of boneless, skin-on chicken thighs. It gives it a little extra flavor from the skin, but is also super convenient to scoop without eating with bones. It’s the easiest classic protein to use whenever you’re craving Japanese curry.

But, this is actually a super easy recipe to switch out with other proteins. You can make the same recipe with seafood, beef, or even tofu. Sometimes, instead of adding the chicken into the curry itself, I top my plate with an easy Chicken Katsu for a tasty Chicken Katsu Curry!

How To Make Creamy Japanese Curry

In a large pot, melt butter over medium heat. Add the sliced onions and sauté for 10–15 minutes, stirring occasionally, until soft and caramelized. Remove the onions from the pot and set aside.
Add the chicken thighs to the same pot and saute together for 2-3 minutes or until lightly browned on all sides.
Add the carrots and potatoes, then return the caramelized onions to the pot. Mix well.
Pour in 2 cups of water or chicken stock. Bring it to a simmer, turn the heat down to medium-low and let it simmer for 30 minutes or until vegetables are tender.
After 30 minutes pour in coconut milk and add in curry cubes. Mix until all the curry cube is incorporated into the sauce, and let it cook uncovered on medium heat for 10 minutes.