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Japanese Curry Rice Recipe

Japanese · Main course · 80 min total

A comforting and mildly spiced Japanese curry with tender chunks of meat and vegetables, served over fluffy rice. This homemade version rivals any restaurant curry.

Ingredients

• 1 lb boneless chicken thighs or beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 3 cups chicken or beef broth
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 apple, grated
• 1 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups cooked Japanese short-grain rice

Instructions

1. Heat oil in a large pot over medium-high heat. Brown the meat in batches, then set aside.
2. In the same pot, cook onion until softened, about 5 minutes. Add carrots and potatoes, cook for 2 minutes.
3. Return meat to pot. Add broth, curry powder, garam masala, tomato paste, soy sauce, Worcestershire sauce, and grated apple. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes or until meat and vegetables are tender.
4. In a small skillet, melt butter over medium heat. Add flour and cook, stirring constantly, until golden brown (about 3 minutes) to make a roux.
5. Gradually whisk the roux into the curry pot. Simmer for 10 minutes, stirring occasionally, until thickened.
6. Season with salt and pepper to taste. Serve over steamed rice.

Tips

• For a thicker curry, mash some of the potatoes against the side of the pot.
• Leftover curry can be refrigerated for up to 3 days or frozen for 1 month.
• Add a pinch of cayenne for extra heat.

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