Try this Japanese chicken curry, then check out our chicken katsu curry, Thai green chicken curry, panang curry and more chicken curry recipes.


  • 150g broccoli, cut into small florets
  • 2 tbsp groundnut oil
  • 300g skinless chicken thigh fillets, cut into chunks
  • 100g button mushrooms, quartered
  • 4 spring onions, chopped
  • 1 clove garlic, crushed
  • a thumb-sized piece ginger, grated
  • 1 tbsp mild curry powder
  • 1 tbsp white miso paste
  • 300ml chicken stock
  • soy sauce
  • steamed rice, to serve


  • STEP 1

    Put the broccoli in a bowl, pour over a kettle of boiling water to cover, then leave for 5 minutes. Drain.

  • STEP 2

    Meanwhile, heat 1 tbsp of oil in a non-stick frying pan and cook the chicken for 2-3 minutes or until golden. Scoop out with a slotted spoon. Add the button mushrooms and cook for 2-3 minutes or until golden, then scoop out. Add the spring onion, garlic, ginger and another tbsp of oil. Cook for 2-3 minutes, then return the chicken and mushrooms to the pan. Stir in the curry powder and cook for a minute.

  • STEP 3

    Add the miso paste and stock. Bring to a boil then turn down to a simmer and cook over a medium heat for 15 minutes, adding the broccoli for the final 2-3 minutes of cooking. The curry sauce should be quite light and soupy. Season with a dash of soy sauce and serve with steamed rice.

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