Learn how to make this easy Japanese chicken curry at home using crispy chicken schnitzels. A quick, family-friendly dinner that’s ready in 20 minutes and costs just $3.80 per serve.
This easy Japanese chicken curry is one of my favourite fakeaways. Crispy chicken schnitzel served with rich Japanese curry over fluffy rice – it’s comforting, family-friendly and much cheaper than ordering takeaway. The best part? If you’ve already batch-cooked your chicken schnitzels, dinner is on the table in around 20 minutes.
🍴 Batch, Please! Tip: This recipe uses my make-ahead chicken schnitzels. Make one batch and use them in multiple dinners throughout the month.
Why you’ll love this Japanese chicken curry
- Ready in around 20 minutes
- Perfect for using homemade frozen chicken schnitzels
- Family-friendly and mild in flavour
- Great for busy weeknights
- Costs a fraction of takeaway
How to Make Japanese Chicken Curry
- Cook the onion and garlic
Heat the oil in a deep frying pan over medium heat. Add the onion and garlic and cook until softened.
- Add the vegetables
Add the diced carrot and potato and cook for 1 minute.
- Make the curry sauce
Add the Japanese curry blocks and pour in the water. Bring to the boil, then reduce the heat and simmer for 7–10 minutes, or until the vegetables are tender.
- Cook the chicken schnitzels
While the curry is simmering, cook the chicken schnitzels in the air fryer or shallow fry until hot and crispy. Season generously with salt.
- Serve
Spoon cooked rice into bowls, ladle over the curry sauce and top with sliced chicken schnitzel. Serve immediately.
Easy Japanese chicken curry
Ingredients
4 cooked chicken schnitzels, made ahead, frozen, then thawed
1 tbsp vegetable oil
2 cloves garlic, crushed
2 small onions, chopped
2 potatoes, or 4 small potatoes, peeled and diced
3 carrots, peeled and diced
1 x 92g packet Japanese curry
800ml water
2 cups rice, cooked
Instructions
- Heat the oil in a deep frying pan over medium heat. Add the onion and garlic and cook until softened.
- Add the diced carrot and potato and cook for 1 minute.
- Add the Japanese curry blocks and pour in the water. Bring to the boil, then reduce the heat and simmer for 7–10 minutes, or until the vegetables are tender.
- While the curry is simmering, cook the chicken schnitzels in the air fryer or shallow fry until hot and crispy. Season generously with salt.
- Spoon cooked rice into bowls, ladle over the curry sauce and top with sliced chicken schnitzel. Serve immediately.
Notes
Japanese curry is mild and family-friendly. Store-bought chicken schnitzels work too. Leftover curry sauce can be stored in the fridge for up to 3 days or frozen separately from the rice.
Frequently Asked Questions
I use Japanese curry blocks, which you’ll usually find in the international aisle at most supermarkets. They come in mild, medium and hot varieties.
Yes! The curry sauce freezes beautifully. If you’re batch cooking, freeze the curry separately and cook fresh rice when you’re ready to serve.
Absolutely. Simply leave out the chicken and add extra vegetables or tofu.
If you’re trying to make weeknight dinners easier, don’t miss the rest of my Batch, Please! series, where I’m sharing make-ahead recipes, freezer-friendly meals and budget-friendly family dinners throughout the month.
🍴 Doing Batch, Please!?
This recipe is part of my Batch, Please! series, where I’m sharing 31 make-ahead recipes to make weeknight dinners easier.
👉 View all 31 Batch, Please! recipes here.
