What's
New
Japanese Curry
This recipe uses four cubes of instant curry sauce (pictured above).
Japanese Curry Recipe
Add the Japanese curry cubes only at the last stage of cooking – when the beef, carrots and potatoes are thoroughly cooked.
Ingredients:
- 2 tbsp cooking oil
- 300g boneless chicken fillet cut to large chunks
- 1 large onion roughly chopped
- 1 potato peeled and cut to small chunks
- 2 carrots peeled and cut to small chunks
- 1 litre water
- 100g of instant Japanese curry sauce (I use S&B brand, 4 cubes which is half box)
Garnishing suggestion
- chopped spring onions
- beni shoga (picked red ginger)
You also need
- 3 litre capacity casserole (e.g. Dutch oven, soup pot, wok pan)
Directions:
- Heat casserole with 1 tbsp oil. When the oil is heated, brown chicken in batches until evenly browned, taking care not to overcrowd the meat in the casserole. Do not discard the brown bits or juices collected in the casserole. Set aside.
- Add the remaining oil and cook onions on medium heat until they are soft and translucent.
- Add potatoes, carrots, browned chicken and water. Bring to a simmer for 20 minutes, or until the potatoes are cooked.
- Add the instant Japanese curry cubes and stir through until they are dissolved. Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (example salt, dashi, soy sauce, fish sauce or chilli powder; I usually do not add further seasonings as the instant curry sauce is already nicely seasoned).
- Serve curry with rice and top with some spring onions and beni shoga for garnishing.
Noob Cook Tip
To cook Japanese rice to go with the curry, first wash rice until the water runs clear. Drain the rice and add to rice cooker with equal ratio of rice to water (1:1). Cook in rice cooker.
Pages: 1 2
I wosh I could fnd this product. Looks wonderful and I am hungry!
Pingback: Tonkatsu with Curry « Taste Junky
Pingback: Japanese Curry & Ebi Tempura | A Quaint Sense
Fantastic little recipe. First time making this and was really impressed with the simplicity of the recipe and the overall taste of the dish. Many thanks~!
Wow, this sounds so easy that even I can make it.
I’m a horrible cook but love Japanese curry and wanted to give it a try as a Thai friend told me it was incredibly easy to make. I think even I can make this :)
Thanks a lot (and for the photos too, which really help :)
Pingback: Japanese Curry | recooked
Pingback: Japanese Food Recipes With Pictures | Profesorum
Very easy and my 3 young Kids love it. I add a little grated apple to up the sweetness level and now it’s an almost weekly meal request.
that’s a great tip! thanks!
hi
.. do we need to marinate the chicken breast beforehand?
Hi, don’t need to marinate, but if you wish to, you can season the chicken lightly with salt & pepper.