Japanese Curry Rice
A comforting and flavorful Japanese Curry Rice recipe that's easy to make and perfect for a satisfying weeknight meal. Customize with your favorite proteins and vegetables.
Equipment
- Large pot with lid
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 tbsp vegetable oil
- 1 large onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 lb chicken thighs cut into bite-sized pieces
- 2 large carrots sliced
- 2 medium potatoes peeled and cubed
- 3 cups water
- 1 box Japanese curry roux about 8.4 oz
- 4 cups cooked Japanese short-grain rice for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring for another minute until fragrant.
- Increase the heat to medium-high and add the chicken pieces. Cook until lightly browned on all sides, about 5-7 minutes.
- Add the sliced carrots and cubed potatoes to the pot, stirring to combine with the other ingredients.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Break the Japanese curry roux into pieces and add them to the pot. Stir until the roux is completely dissolved and the sauce thickens, about 5 minutes.
- Serve the curry over bowls of cooked Japanese short-grain rice.
Notes
Chef's Tips:
• For a thicker curry, simmer uncovered for the last 5 minutes of cooking.
• Avoid over-stirring the curry once the roux is added to prevent it from becoming too thick.
• Serve with a side of pickled vegetables or a fresh salad for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days.