Japanese Curry HK: A Hong Kong-Inspired Recipe

Japanese curry is a mild, thick stew of curry roux, vegetables, and meat, usually spooned over steamed rice. This Hong Kong-inspired version keeps the familiar Japanese-style sauce and uses easy-to-find ingredients, while leaving room for the toppings and sides you might enjoy at a local curry-rice meal.

Ingredients

1½ cups (285 g) Japanese short-grain rice
1¾ cups (415 ml) water for cooking the rice, or the amount specified for your rice cooker
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
2 medium yellow onions, about 12 oz (340 g), thinly sliced
2 medium carrots, about 7 oz (200 g), peeled and cut into ¾-inch (2 cm) chunks
2 medium Yukon Gold potatoes, about 12 oz (340 g), peeled and cut into ¾-inch (2 cm) chunks
2 cloves garlic, about 2 teaspoons (10 g), finely chopped
1 teaspoon (5 g) finely grated fresh ginger
3 cups (710 ml) low-sodium chicken stock or water
4 oz (115 g), usually 4 pieces, Japanese curry roux blocks; check the package because block sizes and salt levels vary
½ cup (75 g) finely grated apple, about 1 small apple
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) ketchup
¼ teaspoon (1 g) freshly ground black pepper
2 tablespoons (30 ml) water, only if needed to thin the finished curry
4 teaspoons (20 ml) neutral oil for the rice cooker or pot only if its instructions call for it; otherwise omit

Instructions

Prepare the ingredients, about 25 minutes. Slice the onions, cut the chicken and vegetables into similar-sized pieces, chop the garlic, and grate the ginger and apple. Cut the potatoes and carrots into chunks no larger than ¾ inch so they soften within the simmering time. Rinse the rice in a bowl of cool water, gently swishing it and pouring off the cloudy water two or three times. Drain it well.
Start the rice. Add the rinsed rice and measured water to a rice cooker and use its regular white-rice setting. If cooking on the stovetop, bring the rice and water to a boil in a covered saucepan, then reduce the heat to low and cook according to the rice package, usually about 15 minutes; take it off the heat and leave it covered for 10 minutes. The rice cooks while you make the curry.
Brown the chicken, 6–8 minutes. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown the pieces for about 2 minutes per side. They do not need to be cooked through yet. Transfer them to a plate. Browning in batches prevents crowding, which can make the chicken steam instead of color.
Soften the onions, 10–12 minutes. Reduce the heat to medium. Add the sliced onions to the same pot and cook, stirring often and scraping up browned bits, until soft and lightly golden. If they begin to stick before softening, add a tablespoon of water rather than extra oil. Stir in the garlic and ginger for about 30 seconds, just until fragrant.
Simmer the chicken and vegetables, about 20 minutes. Return the chicken and any plate juices to the pot. Add the carrots, potatoes, stock, grated apple, soy sauce, Worcestershire sauce, ketchup, and black pepper. Bring the liquid to a gentle boil, then lower the heat, cover partially, and simmer for about 18–20 minutes. Stir occasionally so nothing catches on the bottom. The potatoes should be easily pierced with a fork, and the chicken should reach 165°F (74°C) in the thickest pieces, measured with a food thermometer; this is the USDA FSIS safe minimum temperature for poultry.
Dissolve the curry roux, 5 minutes. Turn off the heat. Break the roux blocks into smaller pieces and stir them into the hot liquid until completely dissolved. Lower the heat again and simmer gently, uncovered, for about 5 minutes, stirring frequently. Avoid a hard boil, which can make the thick sauce splatter or stick. If it becomes thicker than you like, stir in the extra water a tablespoon at a time.
Check and serve. Taste the sauce before adding salt, since curry roux and soy sauce can already be salty. If the flavor seems flat, a small splash of soy sauce can sharpen it; if it is too salty, loosen it with a little water. Fluff the rice and divide it among four bowls. Spoon the curry beside or over the rice, keeping a little rice uncovered if you want the two textures to remain distinct.

Tips

Choose the roux strength deliberately. Japanese curry blocks are sold in mild, medium, and hot versions, and the heat varies by maker. For a table with different preferences, start with a mild or medium roux and offer chili oil or sliced fresh chili separately. The roux supplies both seasoning and thickening, so do not add the full amount of salt before tasting.
Use a practical roux substitute if needed. If Japanese curry blocks are unavailable, melt 2 tablespoons (28 g) butter in a small pan, stir in 2 tablespoons (16 g) flour, and cook for 2 minutes. Mix in 1 tablespoon (6 g) mild curry powder and ½ teaspoon (1 g) garam masala, then whisk this paste into the stew. It will thicken the sauce, but its flavor will be less rounded and slightly more spice-forward than packaged Japanese roux. Taste and adjust gradually.
Keep the chunks even. Potatoes cut much larger than the carrots may still be firm when the chicken is ready. If your pieces are larger, simmer a few minutes longer and check the chicken temperature again before serving. If the sauce is already thick, add a splash of water and keep the heat low.
Make it ahead without overcooking the vegetables. The curry tastes good after a short rest, but potatoes can soften further as it sits. If preparing ahead, cook the vegetables just until fork-tender, cool the curry promptly, and reheat it gently with a little water if necessary.

Serving Suggestions

Serve the curry with a bowl of hot Japanese short-grain rice, the classic pairing for this style of stew. For a Hong Kong-inspired table, set out small bowls of pickles, sliced scallions, or quick cucumber salad so everyone can add a crisp, tangy contrast. Fukujinzuke, the red-brown Japanese pickle relish often served with curry, is a traditional accompaniment if you can find it; chopped pickled cucumber is an easy stand-in, though it is usually less sweet.

A simple cabbage salad or steamed greens balance the rich sauce without competing with its flavor. If you like a more substantial plate, add a soft-boiled egg, but cook it until the yolk and white are firm if following the USDA guidance for whole boiled eggs. Keep extra curry on the side rather than pouring it all over the rice at once, especially if serving children or anyone who prefers a milder ratio.

Variations

Change the protein: Boneless pork shoulder or pork loin can replace the chicken in the same quantity, cut into 1-inch (2.5 cm) pieces. Cook pork to 145°F (63°C) with a 3-minute rest, the USDA FSIS safe minimum for whole cuts. Beef chuck also works, but it needs a longer, low simmer—often 1½ to 2 hours—until tender, so add the roux only near the end and add extra water as needed.

Make a vegetable version: Replace the chicken with 8 oz (225 g) sliced mushrooms and 1 cup (150 g) frozen peas. Add the mushrooms with the onions and the peas during the final 5 minutes of simmering. For a vegan version, check that the curry roux and Worcestershire sauce contain no meat, dairy, or anchovy, and use vegetable stock; the sauce may taste lighter, so season to taste.

Adjust the flavor: For more heat, stir a little chili powder into an individual serving rather than changing the whole pot. A teaspoon of honey can soften a particularly sharp or spicy sauce, while another teaspoon of Worcestershire adds savory tang. These are optional finishing touches, not required ingredients.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking in shallow, covered containers. Keep the rice separate from the curry when possible, since separate containers make it easier to cool and reheat evenly. The curry and rice keep for 3–4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality; potatoes can become a little grainy after freezing, but the curry remains usable.

Reheat only the portion you plan to eat. Warm curry in a saucepan over medium-low heat, stirring often and adding a splash of water if the sauce has thickened. Reheat rice covered in the microwave with a teaspoon of water, or steam it until hot throughout. Leftovers should reach 165°F (74°C) when checked with a food thermometer. If reheating a large frozen portion, thaw it in the refrigerator first, or heat it directly from frozen over low heat with a lid and frequent stirring until steaming hot throughout.

Frequently Asked Questions

Is Japanese curry the same as Hong Kong curry?
They are related curry-rice meals, but they are not identical. Japanese curry commonly uses a prepared roux that makes a mild, thick sauce, while Hong Kong curry dishes often use their own spice blends and may have a different texture or flavor. This recipe is Japanese-style curry with flexible accompaniments, not a claim to reproduce every local Hong Kong version.

Can I make this recipe less spicy?
Yes. Choose mild Japanese curry roux and leave chili toppings off the table. The apple adds gentle sweetness, but it does not remove heat from a spicy roux. If the finished curry is too hot, stir in a little water or serve it with extra rice; adding more roux will thicken it and can increase the seasoning.

Can I use chicken breast instead of thighs?
Yes, but breast meat can dry out more easily. Cut it into evenly sized pieces and add it after the vegetables have simmered for about 8 minutes, then cook until the thickest piece reaches 165°F (74°C). Use a thermometer rather than relying on color, and avoid keeping the chicken at a boil after it is cooked through.

Why is my curry lumpy or too thick?
Roux can clump if dropped into a vigorously boiling pot or stirred in all at once. Turn off the heat, break the blocks into small pieces, and stir until they dissolve before returning the pot to a gentle simmer. If the sauce is smooth but overly thick, add warm water a tablespoon at a time until it reaches a spoonable consistency.

Can I make the curry a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day, adding a little water if the sauce has set up in the refrigerator. The flavor will remain pleasant, although the potatoes may soften more. Store rice separately and reheat it until hot throughout rather than leaving it at room temperature.

What can I serve if I cannot find Japanese pickles?
Use a crisp, tangy side such as pickled cucumber, plain cucumber salad, or shredded cabbage with a light vinegar dressing. The pickles are optional: they add contrast to the thick curry, but the rice and curry are a complete meal without them.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).