Curry Rice Recipe

Probably eaten at least once a week in a typical Japanese household…it’s fast and easy to make! This is a popular dish in Japan and so easy to make. Use all your leftover veggies and meats in one dish.

Ingredients:

1 lb. chicken or beef (stew cut)

Salt & pepper to taste

2 large onions

2 potatoes

1 carrot

1 box curry (you can get this at an Asian market or local grocery store in the Asian aisle)

**Brands to look for: Vermont, S & B Golden, Java, Kokumaro**

6 cups water

2 T. oil

5 cups already cooked rice

Directions:

1. Cut chicken(bite size) & onions (wedge)

2. Peel potatoes and carrot then cut into chunks

3. Heat 2 T. oil in a large size wok. Add chicken pieces, salt and pepper and cook until light brown.

4. Next add onions, potatoes and carrot to the chicken. Stir fry until onions are tender. **Don’t worry if other veggies.meat are not done yet, we will continue to cook curry**

5. Add 6 cups of water to the meat, onion, potato & carrot stir fry

6. Cook over low heat for about 40 min. or until potatoes and carrots are soft.

7. Remove brown scum that has floated to the top with a spoon

8. Turn off heat and add block of curry

9. Stir well over low heat until curry has thickened

10. Pour curry over ready made rice

Other Recommendations:

Vegetarian: Leave out the meat and add other various vegetables like corn kernels, green beans and/or mushrooms. Add these veggies when you add the carrot, onions & potato.

Seafood: Leave out the meats and add various seafood to the recipe like shrimp, scallop or octopus! Follow directions above but replace meat with seafood ingredients.

Katsu Curry: Follow the recipe and add the katsu curry (recipe on previous blog) and place on top of rice at the very end.