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Japanese Curry Rice

Japanese Curry Rice prepared dish

Japanese curry rice is a comforting dish featuring tender meat and vegetables simmered in a rich, flavorful curry sauce. Served over fluffy rice, this meal is perfect for a cozy dinner.

This recipe is japanese style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include vegetable oil, japanese curry roux, water, salt.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp vegetable oil
  • 100 g japanese curry roux
  • 4 cups water
  • 1 tsp salt
  • 2 medium carrots (sliced)
  • 1 medium onion (chopped)
  • 2 medium potatoes (diced)
  • 500 g chicken thighs (cut into bite-sized pieces)
  • 4 cups cooked rice

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the chicken pieces and cook until browned on all sides.
  4. Add the sliced carrots and diced potatoes to the pot, stirring to combine.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
  7. Break the Japanese curry roux into pieces and stir it into the pot until dissolved.
  8. Continue to simmer for an additional 5 minutes, allowing the sauce to thicken.
  9. Serve the curry over cooked rice and enjoy.

Nutrition (per serving)

  • Calories: 480
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Sugar: 2 g
  • Sodium: 700 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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