Chicken Curry Recipe- Japanese Curry with Garam Masala & Tonkatsu Sauce

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe: Japanese Curry with Garam Masala & Tonkatsu Sauce

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special. This Chicken Curry recipe is exactly that – a delightful fusion of Japanese and Indian flavors that’s become a real favorite in my kitchen. It’s comforting, flavorful, and surprisingly easy to make. I first stumbled upon this combination when experimenting with my spice rack, and honestly, it’s a game changer!

Why You’ll Love This Recipe

This isn’t your average curry. The Japanese curry powder brings a unique sweetness and depth, while the garam masala adds that warm, familiar Indian spice. And the tonkatsu sauce? It ties everything together with a savory umami kick. It’s a beautiful blend of cultures in one pot, and I think you’ll absolutely adore it. Plus, it’s ready in under an hour – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces (approx. 450g)
• 1 large onion, sliced
• 8 oz carrots (approx. 225g), cut rangiri style (more on that later!)
• 12 oz waxy potatoes, diced (approx. 340g) – I prefer Yukon Gold or Red Potatoes
• 6 tablespoons butter (divided) (85g)
• 2 garlic cloves, crushed
• 0.5 inch fresh ginger, grated (approx. 12g)
• 4 cups low-sodium chicken stock (950ml)
• 3 tablespoons Japanese curry powder (approx. 40g)
• 1 teaspoon garam masala (approx. 5g)
• 4 tablespoons flour (approx. 30g)
• 2 teaspoons salt (approx. 10g)
• 1-2 tablespoons tonkatsu sauce (approx. 15-30ml) – adjust to taste!

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Japanese Curry Powder: This is not the same as Indian curry powder! It’s milder, sweeter, and has a unique flavor profile. S&B Golden Curry is a popular brand and what I usually use.
• Garam Masala: A blend of warming spices, garam masala adds a lovely depth. You can find pre-made blends at most grocery stores, or make your own if you’re feeling ambitious!
• Tonkatsu Sauce: This is a Japanese barbecue sauce, often used with tonkatsu (breaded pork cutlets). It adds a fantastic umami flavor to the curry. If you can’t find it, I’ve included a substitution in the FAQs.
• Rangiri Cutting Style for Carrots: This is a traditional Japanese knife cut that creates beautiful, flower-like carrots. It’s not essential, but it adds a lovely visual touch and helps the carrots cook evenly. I’ll explain it in more detail below!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Veggies: First, slice your onion into half-moons. For the carrots, if you’re feeling fancy, try the rangiri technique (explained in the FAQs!). Otherwise, just dice the potatoes into bite-sized chunks and cut the chicken into pieces.
2. Sauté the Onions: Melt 2 tablespoons of butter in a large pot over medium-low heat. Add the sliced onions and salt. Sauté for about 5 minutes, until they become translucent and softened.
3. Add Aromatics: Toss in the carrots, crushed garlic, and grated ginger. Cook for another 2 minutes, stirring constantly, until you can really smell those wonderful aromas filling your kitchen.
4. Simmer with Stock: Pour in the chicken stock and bring to a simmer. Let it bubble gently for about 10 minutes to let the flavors meld.
5. Potatoes In!: Add the diced potatoes and continue to cook for about 15 minutes, or until they’re slightly tender.
6. Chicken Time: Stir in the chicken pieces and simmer for another 10 minutes, until the chicken is cooked through and no longer pink.
7. Make the Roux: While the chicken is simmering, melt the remaining 4 tablespoons of butter in a separate pan over medium heat. Add the Japanese curry powder, garam masala, and flour. Cook for 2 minutes, stirring constantly – this is your roux, and you want to avoid burning it!
8. Thicken the Curry: Gradually whisk the roux into the main pot with the chicken and vegetables. Stir continuously until the curry thickens to your desired consistency.
9. Final Touch: Stir in the tonkatsu sauce. Give it a taste and adjust the seasoning with additional salt if needed.

Expert Tips

• Don’t rush the roux! Cooking it properly is key to a smooth, flavorful curry.
• If your curry is too thick, add a splash of chicken stock or water. Too thin? Simmer for a few more minutes to let it reduce.
• For a richer flavor, use bone-in chicken thighs. You’ll just need to increase the cooking time slightly.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Vegetable Boost: Feel free to add other veggies like peas, bell peppers, or spinach.
• Coconut Milk: For a creamier curry, stir in a can of coconut milk during the last 5 minutes of cooking. My family loves this!

Vegan Adaptation

To make this curry vegan, simply substitute the chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken stock, and ensure your curry powder and tonkatsu sauce are vegan-friendly.

Gluten-Free Adaptation

The flour in the roux needs to be swapped for a gluten-free alternative. Rice flour or cornstarch work well – use the same amount as the regular flour.

Spice Level Adjustment

If you prefer a milder curry, use less curry powder. For more heat, add a pinch of cayenne pepper or a finely chopped chili.

Serving Suggestions

Serve this delicious curry hot over a bed of fluffy steamed rice. A side of naan bread or a simple green salad complements it beautifully. A sprinkle of chopped cilantro adds a fresh finish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavors have more time to develop!

FAQs

What is Rangiri cutting style and why is it used?

Rangiri is a Japanese knife cut where you create chrysanthemum-shaped carrots. You start by trimming the carrots into a rectangular shape, then carefully slice along the sides, rotating the carrot to create petal-like shapes. It’s done for aesthetic appeal and to help the carrots cook evenly.

Can I use chicken breast instead of thighs?

You can, but chicken thighs are more flavorful and stay tender during the longer cooking time. If using chicken breast, reduce the simmering time to avoid it drying out.

What can I substitute for Tonkatsu sauce?

If you can’t find tonkatsu sauce, you can make a quick substitute by mixing equal parts Worcestershire sauce, ketchup, and oyster sauce (or a vegetarian oyster sauce alternative).

How can I adjust the thickness of the curry?

If it’s too thick, add a little more chicken stock or water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can this curry be made ahead of time?

Absolutely! You can make this curry a day or two in advance. The flavors will actually deepen and improve over time. Just store it in an airtight container in the refrigerator and reheat when you’re ready to serve.