Japanese Curry Chicken Rice


  1. Rinse the rice 3 times, then soak the rice for 15-30 minutes. After that, pour the rice into the rice cooker and add 3 cups of water to cook.
  2. Marinate the chicken with ¼ tsp salt, ½ cooking oil, a little pepper for 10 minutes.
  3. Heat the pot with cooking oil, then add in yellow onion, stir well and cook until the onion turns into translucent brown.
  4. Add in the chicken, stir well for 3-4 minutes. Then add in carrot and potato. Stir well.
  5. Add in water and Japanese curry paste cube. Stir well and close the cover to cook.
  6. When the water is boiling, add in ½ tsp salt, honey and stir well. Close the cover and let it simmer for about 20 minutes.
  7. Turn off the electricity and serve the curry with the rice. Garnish with spring onion.



Boneless Chicken breast meat /chicken tight meat 300g (cut bite size)

1 yellow onion 180g (cut cube)

1pc carrot 150g-180g (cut cube)

1 potato 150g-180g (cut cube)

Japanese curry paste cube

500ml Water

½  + ¼ tsp Salt

½ tbsp of Honey (Optional)

2 tbsp Cooking Oil



2 cups of Punjab Basmathi Rice

3 cups of Water


Topping & Garnish

1 Fried Egg

Spring Onion