A comforting household classic, reimagined with Japanese technique and everyday simplicity.
Japanese curry (カレーライス, kare raisu) is pure comfort — mildly spiced, rich, and deeply savory. This version keeps the spirit of the dish simple and flexible, letting you use the vegetables you have on hand. To make the chicken especially tender, we’ll use a quick velveting method often found in Japanese-Chinese cooking. Serve this curry over a bowl of steamed Japanese short-grain rice for the perfect meal on a cool evening.
Ingredients (Serves 3–4)
Protein and Base:
- 1 lb (450 g) chicken breast, sliced thin
- 2–3 Tbsp vegetable or avocado oil
- 1 small onion, finely sliced
- 2 cloves garlic, minced
Vegetables (choose 3–5):
- 1 small zucchini, cut into 1.5 cm (½ in) cubes
- 1 carrot, peeled and cut into matchsticks or half-moons
- ½ cup snow peas, trimmed
- ½ cup baby corn, quartered
- ½ cup bamboo shoots, thinly sliced
- Fresh or frozen peas, or corn, as desired
- 1 small chili (jalapeño or serrano) if you like it spicy
For Velveting the Chicken:
- 2–3 Tbsp water
- 2 tsp soy sauce
- 2 tsp cornstarch
- 2 tsp vegetable oil
- 2 tsp Shaoxing wine (optional but recommended)
- ½ tsp MSG (optional)
For the Curry:
- ½ block (4–5 cubes) S&B Golden Curry (medium-hot or to taste)
- 2–2½ cups warm water
- Optional additions: ¼ cup coconut milk for creaminess, ¼ tsp curry powder or ginger powder for extra aroma
- Salt & pepper to taste
For Serving:
- Steamed Japanese short-grain rice
- Toasted sesame seeds or a drizzle of soy sauce
- Sambal or chili oil for heat (optional)
Step 1: Velvet the Chicken
- Slice the chicken: Cut across the grain into ⅛–¼ inch (3–6 mm) slices. Even thickness ensures the meat cooks uniformly and remains tender.
- Marinate: In a small bowl, mix all velvet ingredients until smooth, then combine with the sliced chicken. Let stand for 30 minutes at room temperature or up to overnight refrigerated.
- Tip: Adding a splash of Shaoxing wine enhances aroma and silky texture.
- Cook: Heat a large pan or wok with enough oil to lightly coat the surface (about 2–3 Tbsp). Over medium-high heat, stir-fry the chicken in batches to avoid crowding. Cook 5–7 minutes until golden on the edges and the surface feels slightly crisp but still juicy. Set aside on a paper towel–lined plate to drain.
Step 2: Prepare the Vegetables
- In the same pan, add a small drizzle of oil if needed.
- Sauté onion and garlic first over medium heat until fragrant and lightly golden, about 2–3 minutes.
- Add firm vegetables like carrots and bamboo shoots first, followed by quick-cooking vegetables like zucchini and snow peas. Stir often for even caramelization.
- Sprinkle a touch of salt and pepper to draw out the natural sweetness of the vegetables.
Expert Tip: For a gentle Japanese-style sauté (itame), avoid high heat — you want the vegetables tender yet maintaining bright color and structure.
Step 3: Make the Curry Sauce
- In a heatproof bowl or measuring cup, warm 2–2½ cups water (do not boil).
- Break the S&B curry cubes and stir them into the water until fully dissolved. It should form a glossy, thick gravy.
- For a smoother, restaurant-like texture, stir in coconut milk during this step. Adjust thickness to taste — less liquid makes a rich stew; more liquid gives a soup-style curry.
Step 4: Combine and Simmer
- Return the cooked chicken to the pan with the vegetables.
- Pour in the curry sauce. Stir to combine evenly.
- Bring to a gentle boil, then reduce the heat to low, cover, and let simmer for about 10–15 minutes until flavors meld and sauce thickens slightly.
- Taste and adjust seasoning — a few drops of soy sauce or a pinch of salt can balance the sweetness.
Step 5: Serve
Serve the curry ladled generously over steamed rice or alongside boiled potatoes. Garnish with toasted sesame seeds or a small spoon of sambal if you prefer heat.
Storage: Keeps well in the refrigerator for up to 4 days or frozen for 2–3 weeks. It often tastes even better the next day after the flavors deepen.
