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Japanese Curry And Rice Recipe

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Japanese Curry Rice Chopstick Chronicles
Japanese Curry Rice Chopstick Chronicles from www.chopstickchronicles.com

Description

Japanese curry and rice, also known as kare raisu, is a popular dish in Japan. It is a delicious and hearty meal that is perfect for any occasion. The dish features a flavorful curry sauce that is made with a blend of spices, vegetables, and meat, served over a bed of steaming white rice.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless chicken thighs, cut into small pieces
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 4 cups cooked rice

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set it aside.
  3. Add the onion, carrots, and potatoes to the pot and cook until the vegetables are softened, about 10 minutes.
  4. Add the garlic, curry powder, garam masala, and tomato paste to the pot and stir until fragrant, about 1 minute.
  5. Add the chicken broth, honey, soy sauce, salt, and pepper to the pot and bring the mixture to a boil.
  6. Reduce the heat to low and simmer the curry for 30 minutes, stirring occasionally.
  7. Add the cooked chicken back to the pot and simmer for an additional 10 minutes.
  8. Serve the curry over a bed of cooked rice.

Notes

  • You can use any type of meat or vegetables you prefer in this recipe.
  • If you prefer a thicker curry, you can add a slurry of cornstarch and water to the pot during the last 10 minutes of cooking.
  • This curry also tastes great with Japanese pickles, such as fukujinzuke or rakkyo.

Nutrition Info

  • Calories: 450
  • Protein: 30g
  • Fat: 15g
  • Carbohydrates: 50g
  • Sodium: 900mg

Recipe Tips

  • Make sure to use a good quality curry powder and garam masala for the best flavor.
  • You can also use a slow cooker to make this curry. Simply brown the chicken and sauté the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
  • If you have leftovers, store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Enjoy this delicious and comforting Japanese curry and rice recipe!


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