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Japanese Curry from Scratch

Japanese Curry from Scratch

Updated January 16, 2026

Mild, sweet Japanese curry made from scratch with apples. Different from Indian curry.

Japanese curry came via British navy, adapted from Indian curry. The flavor is sweeter and milder than Indian curry.

Makes great leftovers - it improves overnight. This rivals or beats box roux in flavor.

Cook time
1 hr 40 min
Rating
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Ingredients

Scale
Measurement units
  • 5 tbsp Butter
  • 3 whole Yellow onions, sliced thin
  • 4 clove Garlic cloves, minced
  • 2 tbsp Fresh ginger, grated
  • ¼ cup All-purpose flour
  • 3 tbsp Curry powder
  • 1 tsp Garam masala
  • 4 cup Chicken broth
  • 1 piece Apple, grated
  • 2 tbsp Tomato paste
  • 2 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Honey
  • 1 ½ lb Boneless skinless chicken thighs, cubed
  • 2 whole Carrots, cut into chunks
  • 1 lb Yukon Gold potatoes, cubed
  • 6 cup Cooked Japanese short-grain rice (for serving)

Instructions

Caramelize the onions
Melt 2 tablespoons butter in a large pot over medium heat (325-350°F surface). Add onions and cook, stirring occasionally, 25 to 30 minutes until deeply golden brown and sweet. Add garlic and ginger in the last 2 minutes.
Equipment
  • large pot
Ingredients
  • butter (2 tbsp)
  • onions, sliced (3 whole)
  • garlic, minced (4 cloves)
  • ginger, grated (2 tbsp)
Make the roux
In a separate skillet, melt remaining 3 tablespoons butter over medium-low heat (275-300°F surface). Whisk in flour and cook, stirring constantly, 2 minutes. Add curry powder and garam masala. Cook, stirring, 2 minutes until fragrant and slightly darkened. Remove from heat.
Equipment
  • skillet
Ingredients
  • butter (3 tbsp)
  • flour (¼ cup)
  • curry powder (3 tbsp)
  • garam masala (1 tsp)
Build the curry
Add chicken to the pot with onions. Cook 3 minutes until browned. Add carrots and potatoes. Pour in chicken broth. Add roux to the pot, whisking to dissolve. Stir in grated apple, tomato paste, soy sauce, Worcestershire, and honey. Bring to a simmer.
Equipment
  • large pot
Ingredients
  • chicken, cubed (1 ½ lb)
  • carrots, chunked (2 whole)
  • potatoes, cubed (1 lb)
  • chicken broth (4 cup)
  • apple, grated (1 whole)
  • tomato paste (2 tbsp)
  • soy sauce (2 tbsp)
  • Worcestershire (1 tbsp)
  • honey (2 tbsp)
Slow the cook
Simmer gently 25 minutes until potatoes and carrots are tender and curry is thick. Stir occasionally to prevent sticking. Taste and adjust seasoning. Serve over hot rice.
Equipment
  • large pot
Ingredients
  • cooked rice (6 cup)

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