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Japanese Curry Udon with Chicken

๐Ÿ›This comforting Japanese dish combines silky udon noodles with a rich and aromatic curry broth that will leave your taste buds dancing.
๐Ÿœ Curry Udon is the perfect blend of Japanese and Indian culinary influences. In this video, we'll show you how to make a creamy and fragrant curry broth that's simmered to perfection, along with tips on achieving that ideal noodle texture.
Course Dinner, Main Course
Cuisine Japanese
Servings 1 pax


  • 1 pc fresh udon mee Kanika brand
  • 1 block jap curry Kanika brand
  • 1 pc chicken breast dice
  • 1/2 pc potato dice
  • 1/2 pc carrot dice
  • 5 cloves garlic minced
  • 1/2 pc onion strips
  • 1 chopped spring onion
  • 4 tbsp tsuyu sauce


  • Cut the vegetables into chunks: To make your Curry Udon, start by cutting the onion, potato and carrot into small chunks before adding them to a pan filled with 120ml water per curry roux block.
  • Simmer the vegetables: Bring the water to the boil and then simmer for 20 minutes or until the vegetables soften.
  • Add the curry roux: Add 1 block of curry roux (depending on quantity of water) to the pot and allow to simmer for 10 minutes. Keep stirring until the curry sauce is thick and smooth.
  • Prepare the noodle soup: Add 4 tablespoons of tsuyu sauce to 400 ml water and boil in a separate pan to make the noodle soup.
  • Boil the udon noodles: Boil the udon noodles in hot water for a few minutes before draining well in a colander.
  • Garnish and serve: Place your cooked udon noodles in a bowl, add the noodle soup and then your curry sauce on top. Finally, garnish with sliced spring onion and serve immediately.