Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons of curry powder
- 1 tablespoon of garam masala
- 1 tablespoon of tomato paste
- 4 cups of chicken broth
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker or pot with a lid and cook according to the manufacturer's instructions.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
3. Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
4. Add the curry powder, garam masala, and tomato paste to the pot and stir to combine.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Add the carrots and potatoes to the pot and simmer for an additional 20 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve the curry over the cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Beef or pork can be used instead of chicken
- Sweet potatoes or butternut squash can be used instead of regular potatoes
- Vegetable broth can be used instead of chicken broth for a vegetarian option
Variations:
- Add diced apples or raisins for a sweeter curry
- Use Japanese curry roux blocks instead of curry powder and garam masala for a quicker and easier option
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from falling apart
- Make extra rice to have leftovers for another meal
- Adjust the amount of curry powder and garam masala to your personal taste preference
Storage instructions:
Store the leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry and rice in separate bowls and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Japanese pickles or a side salad
Suggested side dishes:
Miso soup or edamame
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out
- If the curry is too thin, simmer it for a longer period of time to reduce the liquid
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Japanese curry rice, also known as kare raisu, is a popular dish in Japan that originated from British curry powder introduced to Japan during the Meiji era.
Flavor profiles:
Savory, slightly sweet, and mildly spicy
Serving suggestions:
Serve the curry and rice in separate bowls and enjoy with chopsticks or a fork.
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Region: Japanese