Slow Cooker Japanese Chicken Curry
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Slow Cooker Japanese Chicken Curry takes all the warm spices and comforting goodness from the stovetop version, and transforms it into a slow cooker meal that’s a cinch to make!
I’ve been eating Japanese curry since I was a kid. My mom made it all the time when I was growing up, and now, as an adult, it is nostalgic comfort food!
I’ve been making my own family Japanese curry on the stove for years, but I’ve recently started making it in a slow cooker to save time and it turns out great!
There are several different brands of Japanese curry mix, but I always use the one my mom does, which is pictured below.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Potatoes – any variety
- Carrots
- Onion
- Chicken breasts
- Japanese curry mix
- Chicken broth or water
- Bay leaf
What is Japanese curry?
Japanese curry is a stew-like, roux-based brown curry with chunks of meat and vegetables. The flour in the curry mix gives the dish a thicker consistency.
Unlike curries from Thailand or India, you really get a “curry powder” flavor, which is warm and aromatic.
It is said that it was brought to Japan in the late 1800’s from the British navy.
Basic steps for making this recipe
- Add the potatoes, carrots, onion, and chicken to the slow cooker.
- Stir boiling broth with the Japanese curry bricks and mix until dissolved, pour it over everything.
- Cook according to directions on recipe card below. Serve with rice and enjoy!
How to serve Japanese curry?
This curry is traditionally served with rice.
I usually serve it with a fragrant rice like basmati or jasmine, but regular white or brown rice is great too.
How to store the curry
Once cooled, store leftovers in an air-tight container in the fridge for up to 3-4 days.
The curry can be frozen in freezer-safe containers for up to 3 months. You may need to add some liquid when reheating.
Looking for more slow cooker recipes? Here are some favorites:
- Slow Cooker BBQ Beef Cornbread Casserole
- Slow Cooker Cajun Sausage, Green Beans, and Potatoes
- Slow Cooker Pepper Steak (shown below)
- Slow Cooker Chicken Provencal
Slow Cooker Pepper Steak
NOTES:
- S & B Golden Curry Japanese curry mix is available in mild, medium hot, hot, and extra hot.
- I like red potatoes best for this recipe because they hold their shape better than russet potatoes. Feel free to use what you like best.
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Slow Cooker Japanese Chicken Curry
Equipment
- 5 quart slow cooker or larger
- small mixing bowl
- fork
Ingredients
- 1.75 lb boneless, skinless chicken breasts cubed
- 1 lb potatoes cut into bite-size chunks
- 2-3 carrots chopped
- 1 yellow onion diced
- 1 dried bay leaf
- 3.2 oz Japanese curry mix
- 1/2 cup chicken broth
Instructions
- Add the potatoes, carrots, onion, chicken, and bay leaf to slow cooker.
- Break up the Japanese curry mix bricks and place them in a mixing bowl.
- Either microwave the broth or bring it to a boil on the stove. We need it really hot. Once boiling, pour it over the broken up curry bricks in the mixing bowl and use a fork to mash the bricks. Stir and mash until the curry mix is smooth, then pour it over everything in the slow cooker and give it all a stir.
- Cook on low for 4 hours. Serve with rice and enjoy!
Notes
- Thighs can be used instead of breasts, but they'll cook quicker.
- The Japanese curry mix I buy comes in a variety of spice levels. I linked to "mild", but they also have medium-hot, hot, and extra hot.
- This recipe is designed to be a thick, stew-like curry. Feel free to add a little more broth at the end if you want it saucier.
Did you make this recipe? Rate it and let me know in the comments below! ♥
