Japanese Curry
Chicken thigh curry with potato, carrot and onion. Richer and milder than Indian curry.
Contains: gluten (wheat), soya, milk
What japanese curry is
Japanese curry, karē, came to Japan by way of the British Navy in the Meiji era, which is why it is thicker and sweeter than anything on an Indian menu and closer to a stew. It is built on a roux, mild enough for children, and is one of the most-eaten dishes in Japanese homes.
Want this cooked in your kitchen?
A chef comes to you and batch-cooks japanese curry into four portions, alongside one or two other dishes, and leaves it portioned in your fridge. From £100 a visit.
Not sure yet? See what a visit costs.How we make it
Chicken thigh with potato, carrot and onion. Richer and milder than Indian curry, and the dish most people are surprised by if they have only had katsu curry from a chain.
How it keeps, and how to reheat it
Keeps 3–4 days and is the best freezer dish on the menu. Genuinely improves after a night in the fridge as the roux settles. Reheat in a pan or microwave; add a splash of water if it has thickened.
If you're doing the shopping
On the hybrid and you-shop options you buy the fresh ingredients. For four portions of japanese curry, that's:
- chicken thigh fillets (approx 450g, or 650g bone-in)
- 3 onions
- 1 carrot
- 1 large potato
- cooking oil
We bring the Japanese pantry (rice, cooking sake, miso, soy, dashi, mirin and the rest) on every option except you-shop. Compare the options.
