Recipe by: Lynn Park

Source: Adapted from

Serves: 4 – 6


  • 500 g boneless skinless chicken breast
  • salt and pepper to taste
  • 2 potatoes
  • 2 red onions
  • 3 large carrots
  • oil for cooking
  • ½ Tbsp grated ginger
  • 2 cloves crushed garlic
  • 1000 ml cold water (optional: use chicken broth instead)
  • 1 Fuji apple, peeled and coarsely grated
  • 1 Tbsp honey
  • 200 g Japanese curry sauce mix
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp ketchup


  • Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut it into bite size pieces. Season the chicken with salt and pepper. Set aside.
  • Peel and cut the carrot in chunks and cut the onions in wedges. Set aside.
  • Cut the potatoes into 1.5 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic. Add the chicken and cook until the chicken changes color.
  • Add the carrot and mix. Add the curry sauce mix. Add the water (or chicken broth). Bring to a boil and skim the scrum and fat from the surface of the stock.
  • Add the apple, honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
  • Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
  • Serve hot, with white rice.

Download PDF version here: japanese-chicken-curry-lynn-park