Simmered Japanese Chicken Curry with Fukujinzuke Pickles

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Japanese chicken curry simmered until tender and served over steamed rice with tangy fukujinzuke pickles for added brightness. This Japanese recipe, ready in about 50 minutes, pairs boneless chicken thighs, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Japanese cuisine 480 cal/serving

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Ingredients

1 lb boneless chicken thighs
1 medium, thinly sliced onion
1 medium, cut into 1/2-inch chunks carrot
2 medium, peeled and cut into 1-inch cubes potato
100 g (about 1/2 box) Japanese curry roux blocks
3 cups water
2 tbsp vegetable oil
3 cups cooked steamed Japanese short-grain rice
1/4 cup fukujinzuke pickles

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb boneless chicken thighs cut into bite-sized pieces and sauté for 5 minutes until lightly browned on all sides.
Step 2: Add 1 medium thinly sliced onion and cook for 4 minutes until softened and translucent.
Step 3: Stir in 1 medium carrot cut into 1/2-inch chunks and 2 medium potatoes peeled and cubed into 1-inch pieces; cook for 2 minutes.
Step 4: Pour in 3 cups water and bring to a boil, then reduce heat to low and simmer for 15 minutes until vegetables are tender.
Step 5: Break 100 g Japanese curry roux blocks into the pot, stirring gently until completely dissolved and the sauce thickens, about 5 minutes.
Step 6: Serve the curry hot over 3 cups cooked steamed Japanese short-grain rice, garnished with 1/4 cup fukujinzuke pickles on the side for a refreshing contrast.