Easy Crock Pot Japanese Curry Recipe!
Enjoy the rich, savory flavors of Japanese curry with minimal effort! This easy crock pot recipe combines tender meat (or tofu), hearty vegetables, and flavorful curry roux for a comforting and satisfying meal. Perfect for busy weeknights!
Ingredients
- 5 - 2 pounds boneless chicken thighs cut into 1-inch pieces (or beef chuck, cut into 1-inch pieces, or firm tofu for a vegetarian version)
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 potatoes peeled and chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 4 cups chicken broth or vegetable broth
- 1 package approximately 7-8 ounces Japanese curry roux blocks (such as Golden Curry, Vermont Curry, or Java Curry)
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce optional, but adds depth of flavor
- 1 teaspoon honey or maple syrup optional, for a touch of sweetness
- Cooked rice for serving
- Optional toppings Scallions, pickled ginger, sesame seeds
Instructions
- In the crock pot, combine the chicken (or beef, tofu), onion, carrots, potatoes, garlic, ginger, chicken broth, soy sauce, and Worcestershire sauce (if using).
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is very tender and the vegetables are soft.
- About 30 minutes before serving, break the curry roux blocks into smaller pieces and add them to the crock pot. Stir until the roux is completely dissolved and the sauce has thickened.
- If desired, add honey or maple syrup to adjust the sweetness of the curry.
- Serve hot over cooked rice. Garnish with scallions, pickled ginger, and sesame seeds, if desired.
Notes
For extra flavor, sear the meat in a skillet before adding it to the crock pot.
You can add other vegetables, such as broccoli, cauliflower, or spinach, during the last hour of cooking.
"Crock pot japanese curry" tastes even better the next day!
