Oh Japanese curry, how I love thee. In Brisbane especially, Japanese curry is a cheap, delicious and popular dish. $5 for a bowl of hot chicken curry is too good to pass up. When I was in Japan I ate loads of it, however theirs was much more special, I could buy it stuffed in bread or in a croquette. How I miss curry croquettes :(
The traditional Japanese curry usually only has chicken, onion and maybe one small potato. When I make it, I want it to go far, as one box of curry costs $4, so I add one big potato, one big carrot, chicken and a whole onion. This can serve around 4-5 people depending on how big your serving sizes are. This is definitely my favourite curry to make, it’s just so easy and delicious and can go a really long way.
To me Japanese curry is made with the S&B Golden Curry, I’ve never had it any other way and I’m content with that. If you’ve ever used a different brand let me know. Below this recipe, I’ll also let you know how I make rice. Everyone does it differently so if you don’t agree with how I do it, that’s totally fine.
Pour some oil into a large frypan.
Slice up an onion.
Add the onion to the pan and cook over medium-high heat.
Chop up your chosen vegetables, on the box it suggests celery and bell pepper, but I prefer carrot and potato. Add the veg to a saucepan of water and boil.
Cube your chicken breast, cutting off any fat.
Add the chicken to the onions and stir.
When the chicken has browned, pour in the water.
Bring the water to a boil, then simmer on low for 5 minutes or until the chicken is cooked (the flesh is white inside).
When your veg is cooked, drain and add to the frypan.
Break up the curry into pieces and add to the pan.
Stir until no curry chunks remain.
Leave the curry on low heat for a few minutes until it thickens. Serve over some fluffy rice!
– 1tbs oil
– 1x box S&B Golden Curry (I use mild, you can use any)
– 1x large onion, sliced
– 1x large carrot, chopped in semi-circles
– 1x large potato, cubed
– 1 chicken breast, cubed
– 600ml water/20oz
– rice for serving
1. In a large frypan add the oil and onions, cook over medium. When the onions start to get fragrant and change colour, add the chicken. Stir until the chicken browns.
2. While you’re waiting for the onions, boil some water in a saucepan and cook your potato and carrot until soft.
3. When the chicken has browned, add the water and bring to a boil. Simmer it for 5 mins, or until the chicken is cooked in the centre (not pink). Start on the rice – cook to rice instructions, or look down for how I cook it.
4. Drain the vegetables and add them to the frypan. Turn the heat down to low. Break up the curry into pieces and add. Slowly stir until the curry pieces have completely melted.
5. Let the curry simmer on low until it thickens. Serve with rice, lots of kewpie (Japanese mayo) and 7 spice chilli powder.
Measure out 2 cups of rice into a rice steamer.
Pour water over it, covering the rice.
Use your hand to thoroughly mix the water and rice. This helps remove excess starch.
Pour out the starchy milky-looking water.
Measure out 3 cups of water. 1 1/2 cup of water for every 1 cup of rice.
Turn the steamer on and let it cook.
Voila, perfect, fluffy rice.
– 2 cups Jasmine rice
– water for washing
– 3 cups water for cooking
1.In a rice steamer add the rice. Cover rice with water and use your hand to mix it. This will get rid of the excess starch.
2. Drain the water. Pour 3 cups water over rice and turn it on! I let it sit for a few minutes after it finishes. When I use this method of 1 cup jasmine rice + 1 1/2 cups water, I always get perfect fluffy rice.