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Chicken Omu Curry

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

I don't know who dreamed up the idea of combining Omurice and Japanese curry but I am glad that they did - if you enjoy these dishes on their own, you're going to love the result of this happy union! I used House Java brand medium curry cubes for this recipe but other curry brands work really well too.


400g-450g cooked rice

1/2 medium onion

2 cloves garlic

1 slice of ginger, peeled

2 boneless chicken thighs

2 tbsp sunflower oil

1 tsp mild curry powder

1/2 tsp salt

a little pepper

300ml water

4 tbsp of frozen sweetcorn

4 tbsp of frozen pea

90g ( approx.) House Java curry cubes

1 tbsp tomato ketchup

4 large eggs

2 tbsp milk

some parsley for topping (optional)


slice and chop the onion, garlic & ginger

cut the chicken thighs into bite sizes

heat 1 tbsp of oil in a sauce pan, add the onion, garlic & ginger, and fry & stir for 1 minute

add the chopped chicken and fry for 2 minutes

sprinkle salt, pepper & curry powder. then stir well for 1-2 minutes then, add the water, sweetcorn & pea and curry cubes. 

bring to the boil and cook for 5 minutes over a medium heat, stirring time to time

add the ketchup and cook for 5 minutes more while stirring

next, fill a serving rice bowl with some rice and place onto a plate

break 2 eggs into a jug. add 1 tbsp of milk and mix well

heat 1/2 tbsp of  oil in a frying pan.  pour in the egg in. use the chopsticks to gently swirl the egg to keep it soft. when the egg omelette is nearly cooked, side it out of the pan and over the rice

repeat for portion #2

when both portions are ready, pour the curry sauce around the omelette

your chicken omu curry is ready to serve

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