Japanese curry is a classic comfort dish featuring onions, carrots, and potatoes simmered with chicken in a flavorful sauce thickened with curry roux. Grated apple and honey add natural sweetness, while soy sauce and ketchup give umami depth. By using reduced‑sodium broth or homemade roux, you can control salt levels while keeping authentic flavor.

Ingredients Needed

2 large onions (1.5 lb / 670 g): cut into wedges.
2 carrots (6.7 oz / 190 g): cut into rangiri (rolling wedges).
3 Yukon gold potatoes (15 oz / 432 g): quartered; soak 15 minutes to reduce starch.
1 tsp ginger: grated with juice.
2 cloves garlic: minced or pressed.
½ apple (6 oz / 170 g): grated for sweetness.
1 ½ lb boneless, skinless chicken thighs: trimmed and cut bite‑sized; seasoned with black pepper.

Curry Sauce:

1 ½ Tbsp neutral oil (canola or avocado oil): for sautéing.
4 cups chicken stock or broth: use water or half‑stock/half‑water for lower sodium.
1 Tbsp honey: balances spice.
1 Tbsp soy sauce: use low sodium or omit for strict low sodium diets.
1 Tbsp ketchup: mild tang and sweetness.
1 package Japanese curry roux (7–8 oz / 200–230 g): choose mild or make homemade unsalted roux.

For Serving:

Steamed Japanese short‑grain rice
Fukujinzuke (Japanese red pickled vegetables) (optional)

How To Make Low Sodium Japanese Curry

Prep Vegetables & Chicken:
Cut onions, carrots, and potatoes as directed. Grate ginger and apple; mince garlic. Trim and cut chicken thighs; season lightly with pepper.

Sauté Aromatics & Chicken:
Heat oil in a large pot over medium heat. Sauté onions 5–10 minutes until translucent and lightly golden. Add garlic and ginger; stir briefly. Add chicken and cook until no longer pink on the outside.

Simmer Vegetables:
Add chicken stock (or water for low sodium), grated apple, honey, soy sauce, and ketchup. Stir in carrots and potatoes. Simmer covered 15 minutes, skimming foam as needed, until vegetables are tender.

Add Curry Roux:
Turn off heat. Dissolve curry roux cubes in ladlefuls of hot broth, then stir back into pot. Return to simmer and cook uncovered 5–10 minutes until thickened. Add water if sauce is too thick.

Adjust & Serve:
Taste and adjust seasonings (optional pinch of salt or extra honey if desired). Serve with steamed rice and optional pickles.

Recipe Tips

Use low sodium or homemade curry roux to better control salt.
Yukon gold potatoes hold shape better than russets during simmering.
Add extra grated apple for sweeter curry, or more roux for thicker sauce.
Let curry rest 30 minutes before serving; flavors deepen as it sits.
Freezes well; reheat gently on stovetop with splash of water.

How to Store & Reheat

Fridge: Store in airtight container up to 4 days.
Freezer: Portion and freeze up to 2 months; thaw overnight before reheating.
Reheat: Warm over medium heat; add splash of water to loosen sauce.

Nutrition Facts

Calories: ~290
Sodium: varies widely (approx. 350–500 mg with store‑bought roux; <150 mg with homemade unsalted)
Protein: 22 g
Fat: 13 g
Carbs: 22 g
Fibre: 3 g
Sugar: 6 g

FAQs

How do I make Japanese curry lower sodium?
Use water or homemade unsalted broth, low sodium soy sauce, and unsalted curry roux. Taste and adjust with herbs or extra grated apple for flavor.

Can I make Japanese curry vegetarian?
Yes. Replace chicken with firm tofu or mushrooms and use vegetable stock or water.

Can I make curry ahead of time?
Yes. Japanese curry tastes even better the next day as flavors meld; store in fridge and reheat gently.

What can I serve with Japanese curry besides rice?
Serve with quinoa, cauliflower rice, or even thick udon noodles for variety.

Try More Recipes: