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Friday, 10 July 2015

Japanese Curry with Vegetable/ Chicken/ Pork 日式咖喱-蔬菜/ 鸡肉/ 猪肉

Photo updated 4 April 2017

In the past, I used to buy instant Japanese curry because it's easy and quick! However, I don't like it because every time after we finished the curry, when I wash the bowl, there were some 'wax-like' substances which I was concerned and decided not to use store bought curry. 

I then learnt to cook Japanese curry from scratch. I know, you may think that cooking curry isn't an easy job but I  can ensure you, Japanese curry preparation is easier than any other curry ;) 

The only tedious job is to prepare the curry roux. Once the curry roux is ready, store it in the fridge, you can cook a pot of delicious Japanese curry any time! Hassle-free! Even my 6yo son can cook this :) with a little help from me of course ;)

For Japanese Curry Roux recipe and method, click here

I normally serve the curry with plain rice. When I have time, I served it with onigiri:

Created in July 2015

Son special request ~ Pompompurin rice to pair with the curry. Little guy so happy to see this!

Photo updated 5 May 2016

That's my son! No food is 'too cute to eat!'

Created 5 May 2016

Easy home cooked Japanese Chicken Curry
served with cute chicken rice ball.

Easy home cooked Japanese Beef Curry
served with brown rice, spinach and a cute pooh bear egg.
Photo updated: October 2019.

1 small piece Chicken Breast 


150g Pork Slices 

(season with corn flour, sugar and soy sauce)

1 Onion (peeled, cut into chunks)

1 tbsp Grated Ginger + Grated Garlic

1 Carrot (peeled, cut into chunks)

1 Potato (peeled, cut into chunks)

Chicken Broth

Seasoning: Add to taste


Soy Sauce



About 1 tbsp Curry Roux, click here for recipe

Oil for cooking

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Heat oil in a pot. Add onion, stir fry until soften. 

2. Add grated ginger and garlic. Stir fry until fragrant.

3. Add chicken/ pork. Stir fry until the meat is almost cooked.

4. Add carrot and potato. Stir fry until no more sizzling sound.

5. Add chicken broth, just enough to cover the ingredients in the pot. Bring to boil. Add salt and soy sauce, simmer until the potato and carrot is soften. * optional: steam the carrot and potato in advance to expedite the cooking. *

6. Add curry roux, ketchup and a pinch of sugar to taste. Simmer until gravy is thicken. Serve warm with rice/ onigiri. If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 


By readers, some feedback from those who have tried this recipe:

By Esther Chow

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