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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.
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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). |
Besides our good old Malaysian/Singaporean curry, I heart Japanese curry, too, for their unique sweetness! Good with tonkatsu!
yes! tonkatsu and Japanese curry = match made in heaven.
I tried Japanese curry before, apple flavours. This is yummy!
On last Saturday, I cooked curry too to serve with white rice, and top with a hard-boiled egg. Will post about it later. :)
Look forward to your recipe :)
Thanks for the recipe Wiffy! I enjoy having Japanese curry but always wasn’t sure what brand to use for the curry flavour. Now I know! :)
This is a dish that I will not say no to myself. Oooops! Suddenly I feel hungry….Oh oh! Love your step-by-step photos! ;)
I feel hungry all the time when I look at your food ;) Thx!
Sounds like a great, quick meal! The veggies and chicken look delish.
Love the Japanese flavor curry, and sure the apple add some sweetness to it…nice pictures!
Adore your idea of adding some chili powder as the Japanese curry is least spicy even they classify it as hot.
Yes their definition of “hot” is really sweet to us who are used to really spicy foods :)
I like Japanese curry too! I haven’t eaten it for ages…
Wow it looks delicious but yet simple enough for me to want to try and cook. Gonna hunt for japanese curry cubes at ntuc extra soon. I will surely add more potatoes….
hehe, normal NTUC also has it I think, as long as they have a Japanese section :)
I cooked the japananese curry yesterday using house brand medium hot curry cubes. Used half a packet which is 6 cubes with 700ml water with 2 carrots, 2 potatoes, 1 onion and 400g meat. It was easy to cook and the result was good! will add more chicken meat next time. thanks so much for sharing! For a moment I feel I can cook well, at least for this dish.. lol
glad you like it! Baking is so difficult and yet you are so good at it, cooking is really comparatively easy peasy for you I feel :)