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Japanese Curry
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Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights. Traditionally, you will have to make the roux from scratch using curry powder, flour, oil and seasonings. Today, thanks to the conveniences of modern life, instant curry sauce or roux are widely available in the supermarkets and they are a godsend for lazy cooks like me: you just basically dissolve the curry block into the stew at the last stage of cooking.
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For those who do not take spicy foods, Japanese curry is perfect for you because it is not spicy at all (even those labelled “hot”), in fact it is sweet! You can add a little spicy chilli powder if you can’t live without the fiery kick. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen.
I always have instant curry mix (pictured above) in my pantry for emergencies. The basic ingredients for Japanese curry are carrot, potato and onion. In this recipe, the choice of meat is chicken and the curry can be cooked in 30 minutes. You can be creative and experiment with different kind of meat such as beef and leftover ingredients such as mushrooms and hot dogs.
| Click on photo to view full size |
Printable Recipe |
| Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. | |
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Heat casserole with oil. Add onions and cook until they are soft. Set aside on a plate (I am using a wok so I just push them to one side of the wok). |
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Place chicken pieces (you should cut them bigger than shown in photo as mine was too small) in a single layer in the caserole. Let the chicken pieces brown evenly on all sides. This will allow extra flavours to be released. |
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Add potatoes, carrots and water. Simmer for 20 minutes. |
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Cover with lid partially during simmering. Mine is fully closed because it has an air vent. |
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Once the potatoes are soft, add instant Japanese curry cubes and stir through until dissolved. |
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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 wosh I could fnd this product. Looks wonderful and I am hungry!
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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 :)
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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.