Slow Cooker Japanese Chicken Curry Recipe
This Slow Cooker Japanese Chicken Curry is a comforting, hearty dish featuring tender chicken, potatoes, carrots, and onions simmered in a rich, thick Japanese curry sauce. Made effortlessly in a slow cooker, this stew-like curry offers deep flavors and a perfect balance of spices, ideal for a family meal served over rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
Ingredients
Vegetables
- 1 pound red potatoes, cut into bite-size chunks
- 2-3 carrots, chopped
- 1 yellow onion, diced
Protein
- 1.75 pounds boneless, skinless chicken breasts, cubed
Other Ingredients
- 1 dried bay leaf
- 3.2 ounces Japanese curry mix (roughly 1 curry mix brick)
- 1/2 cup chicken broth or water
Instructions
- Prepare Ingredients: Add the potatoes, chopped carrots, diced onion, cubed chicken breasts, and the dried bay leaf to the slow cooker. This forms the base of your curry.
- Break Up Curry Mix: Break the Japanese curry mix bricks into smaller pieces and place them in a mixing bowl to prepare for dissolving.
- Dissolve Curry Mix: Heat the chicken broth or water until boiling—either in the microwave or on the stove. Pour the hot liquid over the broken curry bricks and use a fork to mash and stir them until the mixture is smooth.
- Add Curry Sauce to Slow Cooker: Pour the smoothed curry mixture over the ingredients in the slow cooker and stir everything to combine thoroughly. This creates a thick, stew-like curry consistency.
- Cook the Curry: Cover the slow cooker and cook on low for 4 to 6 hours, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove and discard the bay leaf. Serve the curry hot over cooked rice and enjoy your flavorful meal.
Notes
- The curry sauce will be thick and stew-like, not watery. If you prefer a thinner sauce, add a little extra broth or water before serving.
- You can use chicken broth or water depending on your preference for richer or lighter flavor.
- This recipe works well with chicken thighs as a substitute if you prefer a juicier option.
- Ensure chicken is fully cooked by checking that it reaches 165°F to maintain food safety.
