With the help of an electric pot, you can now make Japanese curry in just 10 minutes! This easy yet flavorful recipe for chicken curry rice is perfect for anyone who does small-batch cooking.
Cooking the iconic Japanese curry typically requires some simmering time, but what if I told you that you can now make it in just 10-15 minutes, especially with a Dezin Electric Cooker?
My son, who is now a freshman in college, jumped for joy when I taught him how to make the curry using this versatile pot. He was astonished by how easy it was and was proud that he could make a great pot of curry on his own!
This recipe is designed for our Easy College Meal Series and will be handy on cooler days or when you have a curry craving.
Japanese Curry at a Glance
“Best curry I’ve ever had. This recipe is so detailed and is so easy to follow.”
Japanese curry, alongside sushi and ramenis one of my most popular recipes on Just One Cookbook! We consider Japanese curry a cornerstone dish of Japanese home cooking. Many readers, including those new to making curry, have had great success.
With mild sweetness from vegetables, layered fragrance from the curry roux, and a creamy richness that will warm you right up, Japanese curry is indeed one-of-a-kind. I often describe it as the best beginner-friendly curry to introduce to kids and adults who can’t tolerate heat. That said, it is a must-try for every curry enthusiast!
🍛 You can read about its origin and get in-depth cooking tips in my original recipe (ideal for big batches), but if you wish to cook the curry quickly in a smaller portion, this recipe is for you!
Why You’ll Enjoy this One-Pot Curry
- A fantastic recipe for portable cooking! Besides dorm cooking, this one-pot curry is a great dish to prepare if you’re looking for Japanese camping foods, especially in the fall or winter. If you have access to a power outlet, plug in the cooker, toss in the prepped ingredients, and within 15 minutes, a fragrant pot of curry will be ready for you to devour!
- Easy-to-access ingredients (including the curry roux!). These days, Japanese curry roux packages are available on Amazon and major American grocery stores (finally!). Regarding the spicy level, when my children were small, we started with the “Mild” level. Then, since middle school, we have transitioned to half Mild and half Medium Hot, and my family is happy with the “Medium Hot” level.
Ingredients You’ll Need
Substitution Tips
- Chicken — You can substitute the chicken with beef, shrimp, seafood, mushrooms, other vegetables, and tofu. If you use tofu, you just need to warm it up, as it’s already fully cooked. I recommend draining tofu for 15 minutes before use since it contains lots of moisture. Add the drained tofu to the curry for 3 minutes to warm it up.
How to Make Easy Japanese Curry
- Cut the ingredients. Cut the onion, carrot, potato, and chicken thigh. Season the chicken with salt and black pepper.
- Cook ingredients. Start cooking the onion until slightly tender, then add the chicken. Coat the carrots and potatoes with oil. Then, add the water and simmer for 13 minutes.
- Add the curry roux and serve.
Recipe Tips
- Cut ingredients into a uniform shape so they cook evenly.
- Make sure the ingredients are completely submerged in the cooking water. Push them down with a spatula before you cover the pot with a lid.
- Keep a few bamboo skewers in the kitchen. They are quite handy for cooking and baking. I use them to check the doneness of potatoes and cakes.
- Turn off the heat when you dissolve the curry roux. Thick roux burns easily on the bottom of the pot if you don’t pay attention. I recommend turning off the heat when you add the curry roux. Once you finish, turn the heat back on to thicken the curry. With the heat, the curry will naturally thicken in a few minutes.
- Let the curry roux dissolve inside the ladle until it disappears. This will prevent chunks of curry roux from floating around in the curry.
How to Store
- To Refrigerate: I recommend storing leftovers in a glass airtight container (to avoid stains!) and keeping them in the refrigerator for up to 3 days.
- To Freeze: Store leftovers in a glass airtight container and remove the potatoes, as their texture will change. Defrost the frozen curry in the refrigerator for 24 hours before serving it. Stir in a bit of water to loosen the thickened sauce, then gently reheat on low heat, stirring frequently to avoid burning the sauce.
- To Reheat: Gently reheat it on low heat on the stove, or cover your bowl and reheat it in the microwave.
Easy College Meal Series
I started this College Meal Series for my son, who started college this fall, but I hope it will benefit anyone who needs comforting recipes that are easy to make.
We use this Dezin Electric Cooker to cook many of his favorite dishes, and it has been a lifesaver! You can still use your saucepan or frying pan for these recipes if you don’t feel the need to get the cooker.
Here are the recipes we’ve shared for the Series so far:
Please check back for more! Also, don’t miss the video where my son will show you how to make Japanese curry on Instagram!
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To Store
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Keep any leftovers in an airtight glass container (so no stains!) and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes before freezing, as their texture will change. Defrost the frozen curry in the refrigerator for 24 hours before you want to serve it. Stir in a bit of water to loosen the thickened sauce, then gently reheat on low heat, stirring frequently to avoid burning the sauce.
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