curry rice

The easy Japanese curry recipe with step by step photo instructions and video. Japanese curry is the ever popular kids friendly delicious curry. Japanese curry are so versatile. You can make it with any protein source you like such as chicken, beef, pork and seafood. Als,o Japanese curry can be adopted into different dishes such as Udon and Bread.

Japanese Curry Rice

rice

a large packet of Curry Roux *2

protein *3

brown onion

potato (*4)

carrot (*5)

olive oil

garlic

apple

tbsp honey

salt and pepper

water approximately 500 ml

Fukushinduke and/or Rakkyo to accompany condiments *6 (optional)

Worcestershire sauce (optional)

Start to cook rice. *7

Cut the meat into bite size pieces and set aside

Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.

Peel and slice the garlic.

Heat olive oil in a pot over medium heat and add garlic

When the garlic is fragrant, add the onion to cook.

Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.

When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.

Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft.  and all the other ingredients are cooked. (Takes about 15 minutes)

Turn the heat off, break the curry sauce blocks apart and add to the pot.

Make each piece of curry roux dissolve into the cooking water in ladle with a pair of chopsticks *8

Turn the heat back on low and bring to simmer to thicken the sauce.

Serve cooked plain rice in a shallow bowl and pour the curry over the rice.

Garnish with Fukushinduke and Rakkyo if you like. *Optional

https://content.jwplatform.com/videos/Bw9XHhuK.mp4

How to make Japanese curry rice authentically with curry roux

Recipe video above. You need more than just curry powder for a great Curried Rice! Basmati adds a beautifully nutty aroma to this rice recipe. Spiciness:&nbsp;Warm hum, not overly spicy. Not intended to be a full-on authentic Indian recipe, but leans more towards Indian than unflavourful Western curry recipes (you know the type I mean!)

Curried Rice (Basmati rice)

tsp yellow curry powder ((Note 1))

tsp cumin

coriander

paprika

tsp chilli powder ((adjust spiciness to taste) (Note 2))

(3 tbsp) butter ((or ghee

onion (, finely chopped)

garlic (, minced)

tsp ginger (, finely chopped or grated)

(275 grams) uncooked basmati rice ((Note 4))

carrot

(560 ml) chicken

(300 grams) frozen peas

salt

tsp black pepper

(150 grams) cashews (, roasted, unsalted)

coriander/cilantro leaves (, finely chopped)

Yogurt (, for serving (optional))

Rinse rice until water runs pretty clear, then drain well. (Note 4)

Melt butter in a small to medium pot (or large saucepan) over medium high heat.

Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.

Add carrot and cook for 2 - 3 minutes until softened and sweet.

Add rice and stir to coat all the grains in the oil.

Add Spices and mix to coat the rice.

Add broth, peas, salt and pepper, stir. If any rice is protruding above the surface, poke it under the liquid.

When the entire surface of the liquid is simmering, stir once, place lid on and immediately turn heat down to LOW.

Cook for 14 minutes, do not peek while cooking!

Lift lid slightly and quickly tilt pot to check to ensure liquid has been absorbed. Clamp lid back on and remove from heat.

Stand for 10 minutes, undisturbed.

Use a rubber spatula to gently fluff the rice. (Note 6)

Add most of the cashews and coriander, stir through.

Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.

Japanese Curry is made rich by a roux which can either be bought in pre-made blocks or we can teach you to make it from scratch!

Japanese Curry

butter

tbsp. all-purpose flour

Japanese curry powder

chicken breast

neutral oil, such as canola or vegetable

onion,

russet potato,

c. carrots,

c. grated apple (no need to peel)

c. sliced mushrooms,

water

Worcestershire sauce,

c. frozen peas

What do you prefer to top your Japanese curry with?

https://streaming.hearstdigitalstudios.com/1c7ccb26-6674-46ed-b766-e5003545b2ee/video_rover_16x9_1080p_hd_1638315182_69225.mp4

This Homemade Japanese Curry Is The Ultimate Winter Comfort

Kangen makan curry rice ala Jepang? Akhir pekan ini bisa bikin sendiri. Dengan bumbu kari siap pakai, curry rice dengan daging sapi bisa mudah dimasak sendiri.

Resep Curry Rice ala Restoran Jepang

500 g nasi putih

Beef Curry:

500 g daging has sapi, potong dadu sedang

sdm minyak sayur

g bawang bombay, iris kasar

siung bawang putih, memarkan

potong (cube) besar bumbu kari Jepang pedas sedang

buah kentang, kupas, potong dadu sedang

buah wortel, kupas, potong kasar

sdt gula pasir

Didihkan air secukupnya dalam panci. Masukkan potongan daging, rebus dengan api kecil hingga daging empuk dan kuah susut setengahnya.

Tumis bawang bombay dan bawang putih hingga kuning dan wangi. Angkat.

Masukkan ke dalam panci berisi rebusan daging. Didihkan kembali.

Masukkan bumbu kari, wortel dan kentang.

Masak dengan api kecil hingga kuah kental, daging, kentang dan wortel lunak. Matikan api.

Taruh nasi di piring cekung. Tuangkan kari daging di atasnya.

Sajikan segera.

Curry rice is an easy side dish recipe, perfect for serving with your favorite curries. A few pantry staples is all you need for this delicious dish.

Quick and easy curry rice

onion (finely chopped)

tsp crushed ginger

turmeric

tsp curry powder / Garam Masala

Jasmine / Basmati rice

stock / water

peas ((optional))

Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent.

Add the garlic, ginger and spices and cook for 30 seconds.

Stir in the rice then pour in the water/stock and season with salt.

Allow to simmer until most of the water has been absorbed then stir in the peas.

Cover with a lid then turn the heat down to its lowest setting.

Allow to cook gently for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.

Once cooked, fluff with a fork, season to taste and serve.

Korean curry is a fusion of Indian and Japanese curries. It&#8217;s made from an instant roux, usually in blocks or powder form. It is a little spicier than Japanese curries and usually has bite-size chunks of carrots, potatoes, and protein&hellip;

Korean Curry Rice

onion, diced

yukon potatoes, diced

carrots, diced

salted butter

vegetable/beef stock

Perfectly fluffy, deeply spiced, and ready in just 30 minutes, this simple recipe for curry rice with coconut milk, shredded carrots, cilantro, and lime is what your family dinners and meatless Mondays have been missing. One bite of this fragrant, creamy-dreamy coconut curry rice and you’ll be hooked for life. &#x1f609;

Curry Rice Recipe

TBS Neutral Oil

Scallions

Garlic Cloves

½ tsp Curry Powder

tsp Grated Ginger Root

½ tsp Ground Coriander

To Taste Kosher Salt and Ground Black Pepper

Cups Grated Carrots ((sub: shredded carrots, chopped))

½ Cups Jasmine Rice ((sub: basmati rice) (210 grams))

¼ Cups Coconut Milk

¼ Cup Chicken Bullion Water (Vegetable Broth, or Filtered Water)

Cilantro

Optional Garnishes: Red Pepper Flakes, Lime Zest

Cook Aromatics

Cook Aromatics: Heat the oil in a medium to large saucepan or heavy-bottomed, rimmed skillet over medium heat. Once the oil is shimmering, add the white and light green scallions, grated garlic, curry powder, grated ginger, and coriander. Season with ¾ teaspoon salt and a heaping ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute, or until fragrant.

Add Carrots and Rice

Add Carrots and Rice: Add the grated carrots and the long-grain rice to the pan. Cook, stirring constantly, until the rice is lightly toasted and fragrant, about 1-2 minutes.

Add Coconut Milk and Water

Add Coconut Milk and Water: Pour the coconut milk and bullion water into the pan and give everything a good stir. Increase heat and bring the ingredients to a rapid simmer – without stirring.

Cover and Cook Curry Rice

Cover and Cook: Once simmering, immediately reduce the heat to low and cover the pan. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. (Note: On a gas stove with a medium saucepan, my rice takes approximately 16 minutes.)

Let Stand Off Heat

Let Stand Off Heat, Fluff Rice: Keep the rice covered and remove the pan from the heat. Let the rice steam, covered and off the heat, for 5 minutes. Then, remove the lid and use a fork to fluff the rice.

Add Remaining Fresh Herbs

Add Remaining Herbs and Adjust Taste: Sprinkle the chopped cilantro leaves and dark green parts of the scallions all over the rice. Stir and then taste and adjust the curry carrot rice for seasoning.

Serve Curried Rice

Garnish and Serve: Garnish the curry with red pepper flakes and lime zest, if using. Serve warm with lime wedges on the side. Enjoy!

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The most viewed curry rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Japanese Curry

Resep Curry Rice ala Restoran Jepan...

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The most viewed curry rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine