Japanese Curry Rice
Keep Calm and Karē On
What is Japanese Curry Rice (karē raisu)?
Curry was introduced to the Japanese by the British during their colonial rule of India. It was quickly adapted to suit Japanese tastes and ingredients. In the 1940’s a powdered instant curry roux was developed and it quickly spread to the masses as a quick and easy dish to prepare at home. We’re using instant curry roux in this recipe to save time and we’re tweaking it to really amp up the flavours. So easy, quick and delicious!
You’ll love it if…
You love curry! This mildly sweet, slightly spicy, irresistibly smooth Japanese style curry will make you rethink everything you thought you knew about curry. This is comfort in a bowl. Kids will love it too.
Japanese curry is my comfort food. You know how they say “hug in a mug”? Well this is a wholesome bowlsome. Or on a plate, it’s a grateful plateful. In a lunchbox, it’s a… you get the idea. (I couldn’t come up with anything that worked with box).
The flavour is slightly sweet, mildly spicy, and it is oh so smooth and thick. I love it with a steaming bowl of short grain sticky rice, though serving it with Udon noodles is also popular. I often say this is the one meal I could eat every single day and never get tired of.
If like me, when you think of curry, you usually think of something that originated from the Indian subcontinent. Well Japanese curry is in a league of its own. Nelson often uses Japanese curry cubes because the quality and flavours are impeccable and it really saves time. He adds his own touches, which really amp up the taste but keep it easy and quick to make.
Prepare The Ingredients
You can use pre roasted or boiled vegetables for this recipe, or add them raw into the pan and cook them with the curry.
Sauté The Onions, Garlic and Apples
Add the Curry Ingredients
Add stock, chopped Japanese curry cubes and the vegetables and chicken. Let the curry thicken. Finish with vinegar and honey.
Serve and Enjoy
Top with chopped spring onions and serve with steamed white rice. *Chef’s kiss*
- You can add as many vegetables as you like, or as few. Even if you just add meat and potatoes it will taste just as good. Adding more vegetables is a great way to get your 5-a-day.
- This is a great way to use up those mixed bags of veg that have been sitting in your freezer or even repurpose your Sunday roast leftovers.
- You can add chilli or hot sauce, more or less honey and lime to suit your taste.
- Pineapple or mango are great in this curry too. Don’t knock it till you try it!
- You can make this vegan, see FAQ section after the recipe,
Quick and Easy Japanese Curry
Ingredients
- 4 squares Japanese curry cubes *The Chef used Golden Curry, Medium Hot
- 1 tablespoon chopped garlic
- 1 tablespoon honey
- 4 cups water or low sodium stock
- 1 tablespoon lime or apple cider vinegar
- 1 medium apple, roughly chopped
- 2 medium boiled potatoes, cubed *or raw potatoes but leave it in the pan with the curry till cooked through
- 1 medium onion, roughly chopped
- 1 cup carrots, roughly cut, boiled *or if raw, leave it in the pan with the curry till cooked through
- 250 g pre-roasted chicken *can use raw chicken, but leave it in the pan with the curry till cooked through
- 1 tablespoon oil any neutral cooking oil
Optional Vegetables
- 1/2 cup pumpkin, boiled *or if raw, leave it in the pan with the curry till cooked through
- 1 large green pepper
- 1/2 cup cherry tomatoes whole
- 1/2 cup small mushrooms sautéed whole
Garnish / Serve With
- 1/4 cup spring onions, chopped
- Steamed white rice, any variety *The Chef's personal favourite is sticky white rice.
Instructions
- Lightly sautée 1 tablespoon chopped garlic, 1 medium roughly chopped apple and 1 roughly chopped onion in a pan until lightly brown on medium heat
- Add 4 cups of water or stock.
- Chop 4 squares of Japanese curry cubes roughly so they dissolve easily and add to the pan.
- Turn the flame to high heat. If the other vegetables and chicken is raw you can add it at this stage. Keep mixing until the curry starts to thicken. Turn heat to low.
- Once the curry has thickened, add the pre-cooked vegetables and the cooked chicken, except the spring onions. (The chef used carrots, bell peppers, cherry tomatoes, mushrooms and pumpkin in this recipe but you can add your favourite vegetables instead). Cook on low for approximately 5 minutes or until the vegetables are warmed through.
- Finish with 1 tablespoon apple cider vinegar or lime and 1 tablespoon honey. Adjust seasoning to taste.
- Garnish with 1/4 cup sliced spring onions. Serve with any variety of steamed white rice
Video
FAQ
Can I make this vegan?
Yes you can! Just omit the chicken , use sugar instead of honey, and use a vegan curry cube. Note that not all curry cubes are vegan – S&B Golden Curry and S&B Torokeru Tasty Curry are two vegan varieties.
What are the traditional vegetables to use?
Carrots, onions and potatoes are the classic vegetables used in Japanese Curry, but you can add any additional vegetables that you like. We have given some suggestions above under “optional vegetables” in the recipe.
Can this be frozen?
Yes, it freezes well. You can freeze the cooked curry and defrost it when you want to eat it.
