Japanese Curry with Rice
Japanese Curry with Rice is the definition of cozy. Rich, slightly sweet, deeply savory curry with tender potatoes, carrots, and the surprise of golden raisins that makes it so distinctly Japanese — served over a big mound of fluffy steamed rice. This one is pure comfort food.
Why You’ll Love This
- Ready in 45 min and genuinely warming on a cold KC night
- Mild enough for kids, interesting enough for adults
- Japanese curry roux blocks are easy to find at World Market or Asian grocery stores in KC
- Makes the best next-day leftovers — the flavor deepens overnight
Ingredients
- Japanese Curry Roux
- Potatoes
- Carrots
- Onion
- Chicken
- Golden Raisins
- Jasmine Rice
How to Make It
- Brown chicken pieces first, then set aside. Saute onion until deeply golden — this is worth the extra few minutes.
- Add potatoes, carrots, and enough water or broth to cover. Simmer until vegetables are almost tender.
- Break curry roux blocks into the pot and stir until completely dissolved and the sauce thickens.
- Add golden raisins, return chicken to the pot, and simmer another 10 minutes. Serve over steamed jasmine rice.
What I Use: A wide Dutch Oven is perfect for Japanese curry — plenty of room to stir and it holds heat beautifully.
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Japanese Curry with Rice
Thick, savory-sweet Japanese curry with tender vegetables and meat over rice. Ultimate comfort food.
Ingredients
Method
- Brown the meat in oil, then remove.
- Saute the onions until soft, then add the carrots and potatoes.
- Return the meat, add the water, and simmer until the vegetables are tender, about 20 minutes.
- Turn off the heat and stir in the curry roux cubes until dissolved and thick, then add the soy sauce.
- Simmer a few more minutes and serve over rice.
Notes
Add the roux off the heat so it dissolves smoothly. The curry thickens more as it sits.
Japanese Curry with Rice
A thick comforting curry of tender vegetables and beef over rice.
Ingredients
Method
- Brown the beef, then set aside.
- Cook the onion, carrots, garlic, and potatoes.
- Return the beef and add the water.
- Boil, then simmer 25 minutes until tender.
- Turn off the heat and stir in the roux until thick.
- Simmer a few minutes and serve over rice.
Notes
Tastes even richer the next day.
