What curry blocks do you use?

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.

Can I freeze Japanese chicken curry?

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.

Can I make this Japanese chicken curry vegetarian?

Absolutely. Simply leave out the chicken and add extra vegetables or tofu.

More Batch, Please! recipes

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.

Easy Japanese chicken curry recipe (better than takeaway)

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.