Japanese curry is very easy due to the availability of boxed curry cubes found in both Asian and mainstream grocery stores. It comes in mild, medium, and hot flavors to appeal to every taste. Although you can add things like potatoes, vegetables, grilled meats, shrimp, or cooked chicken, pork, or seafood, pork or chicken katsu is the most popular variety in Japan and at Coco Ichibanya the most popular curry house chain located throughout Japan and Hawaii. The followingShortcut Chicken Katsu Curry not only uses boxed curry cubes, but frozen breaded chicken tenders in place of the more time consuming chicken katsu.

Serve this curry with cooked rice and Japanese pickles (Fukujinzuke) which are available at Asian grocery stores.

4 Servings

1 cup short grain rice
2 cups water
1/2 teaspoon salt
1 tablespoon vegetable oil

1 12 oz. package chicken breast tenders

1 cup chopped onion
1 medium carrot, peeled and sliced
3 cups water
3 1/2 ounces curry sauce mix

1. Preheat oven to 425°.
2. Rice Cooker:Place the rice, 2 cups water, salt, and vegetable oil in the rice cooker, turn to the plain rice setting, and start.
3. Instant Pot:Place the rice, 1 1/4 cups water, salt and vegetable oil in the Instant Pot. Cover, set the valve to sealing, and set the pot to 6 minutes. When the cycle has finished, let sit 10 minutes, then release the pressure and stir.
4. Arrange the chicken breast tenders on a baking sheet; set aside until the oven has heated. Place them in the oven and heat according to package directions.
5. Measure the onion, carrot, and 3 cups water in a medium saucepan; bring to a boil and cook about 5 minutes or until the carrots are beginning to soften. Break the curry sauce mix cubes into the mixture and whisk until smooth. Turn down to a simmer and let cook until thickened.
6. To serve: Divide the rice between four serving plates. Cover with a quarter of the sauce and a quarter of the chicken tenders. Serve immediately with Japanese pickles.

Amount Per Serving
Calories 566 Calories from Fat 222
Percent Total Calories From: Fat 39% Protein 11% Carb. 49%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 7 g
Cholesterol 15 mg
Sodium 1787 mg
Total Carbohydrate 70 g
Dietary Fiber 3 g
Sugars 4 g
Protein 16 g

Vitamin A 0% Vitamin C 4% Calcium 0% Iron 12%