Lazy Japanese Curry (Perfect for Katsu Curry)

Japanese curry is one of Japan's most popular comfort foods, loved for its rich, thick sauce, mild sweetness, and hearty combination of vegetables and meat. Unlike Indian or Thai curries, Japanese curry focuses less on spice and more on deep savoury flavours, making it a family favourite that's enjoyed everywhere from homes and school canteens to dedicated curry restaurants across Japan.

This quick and lazy 30-minute Japanese curry recipe is designed for busy home cooks who want maximum flavour with minimal effort. Using simple ingredients that are easy to find in UK supermarkets, you can create a rich, satisfying curry that's perfect for weeknight dinners, cosy weekends, or whenever you're craving a comforting bowl of curry and rice.

Serve it with crispy chicken katsu, pork cutlet, or simply spoon it over steamed rice for an easy meal that the whole family will enjoy. It's the kind of recipe that's simple enough for beginners but delicious enough to become a regular part of your dinner rotation.

The Secret to Rich Curry: The foundation of great Japanese curry is properly caramelised onions. Slowly cooking the onions until golden brown creates the deep sweetness and savoury flavour that gives the curry its signature comforting taste.

Quick & Easy Katsu Curry:

Using S&B curry cubes and pre-made chicken or pork katsu keeps this recipe simple and beginner-friendly — perfect for a cosy 30-minute weekend dinner without sacrificing flavour.

Tip for Smoother Curry Sauce: Cut the curry cubes into smaller pieces before adding them to the pot so they melt faster, smoother, and more evenly into the sauce without lumps.

Lazy Japanese Curry
Serves: 2
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients	Instructions
Vegetables & Oil 1 tbsp butter 1/2 onion, diced 1/2 carrot, cut into small chunks 1 potato, cut into small chunks Seasoning 2 blocks S&B Curry Cubes (around 50g). Most S&B curry boxes contain 2 packs, and each pack contains multiple breakable blocks. 1 tsp salt 1 tsp sugar Liquid 300–350ml water + 1 tbsp Aromat seasoning or 300–350ml chicken stock Start with less liquid — you can always add more later if needed. To Serve 2 portions steamed Japanese rice Pre-made chicken katsu or pork katsu (Air fry according to package instructions)	1. Cook the onions Melt the butter in a pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and lightly golden. 2. Cook the vegetables Add the carrot and potato chunks. Stir-fry for 2–3 minutes. 3. Simmer the veggies Pour in 300–350ml water (with Aromat seasoning) or chicken stock. The liquid should sit slightly below the top of the vegetables rather than fully covering them. Bring to a gentle boil, cover with a lid, and simmer over medium-low heat for around 10 minutes until the carrots and potatoes are tender. 4. Add the curry cubes and seasoning Cut the curry cubes into smaller pieces so they melt faster and more evenly. Add the curry cubes and other seasoning. Stir continuously until everything is fully melted and combined. 5. Finish the curry Simmer for another 2–3 minutes until thick, glossy, and smooth. If the curry becomes too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes. 6. Serve Slice the crispy chicken or pork katsu and serve over rice. Pour the hot curry sauce over the side and enjoy immediately.
Nutrition Facts Approx. per serving (Curry, Crispy Chicken, and Rice): 950 kcal, 32g protein, 40g fat, 100g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐

Great with Different Proteins

This curry works well with chicken katsu, pork katsu, grilled chicken, beef, or even simple pan-fried vegetables. The curry sauce is versatile enough to pair with almost any protein.

Freeze for Future Meals

Japanese curry freezes exceptionally well. Allow it to cool completely before freezing in portions for quick and easy lunches or dinners.

Serve with Pickles for Authenticity

Many Japanese curry restaurants serve curry with pickled vegetables such as fukujinzuke or pickled ginger. The acidity helps balance the rich, savoury sauce.

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