Japanese Curry Rice

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2~3 Prep: 20 min Cook: 20 min

Ingredients

Chicken breast fillets 200-300g
Salt & pepper as required
Flour as required
Carrots 2
Onion 1
Potatoes 100g
Garlic 1 clove
Ginger 1 thumb
Chicken stock cube 1.5
Japanese curry cubes 3
Hot water 500-600ml
Boiled egg (optional) 1

Method

1
Thinly slice the carrots and potatoes. Finely chop half of the onion, roughly chop the other half. Season the chopped chicken with the salt & pepper and dredge with the flour.
2
Put some vegetable oil in a large frying pan and fry the chicken for 5 minutes, browning nicely all over. Remove to a plate.
3
Add the finely chopped onion to the pan and fry well on low heat.
4
Add the carrots and potatoes until cooked. Add the finely chopped garlic and ginger.
5
Add the stock cube and hot water and bring to the boil.
6
Cook for 5-6 minutes. When the stock had reduced by half, add the remaining roughly chopped onion.
7
Season to taste before adding the curry roux cubes.
8
Return the chicken to the pan and mix with the sauce. Turn down the heat until the cubes have dissolved, stirring all the while.
9
If the curry becomes too thick, add more water. When it's your favourite consistency, turn the heat off and keep for a few minutes.
10
As it cools slightly, it will absorb the flavours. Heat again just before serving alongside the boiled egg.

Tips & Note

●At Step 7, make sure you're happy with the chicken and vegetable soup before you add the curry roux cubes - you could enjoy it as it is without the curry
●The soup has lots of flavour so you could probably use less curry roux

Japanese Curry Rice

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2~3

Prep: 20 min

Cook: 20 min

Ingredients

Chicken breast fillets 200-300g
Salt & pepper as required
Flour as required
Carrots 2
Onion 1
Potatoes 100g
Garlic 1 clove
Ginger 1 thumb
Chicken stock cube 1.5
Japanese curry cubes 3
Hot water 500-600ml
Boiled egg (optional) 1

Japanese Curry Rice

Recipe ID :1950 Posted on 28 JUN 2016

Serves 2~3

Prep 20min
Cook 20min
views 5,032
printed 33

saved 2

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

Share

Ingredients

Print Ingredients Email Ingredients
200-300g
as required
as required
2
1
100g
1 clove
1 thumb
1.5
3
500-600ml
1

Method

Prep
20min
Cook
20min
1
Thinly slice the carrots and potatoes. Finely chop half of the onion, roughly chop the other half. Season the chopped chicken with the salt & pepper and dredge with the flour.
2
Put some vegetable oil in a large frying pan and fry the chicken for 5 minutes, browning nicely all over. Remove to a plate.
3
Add the finely chopped onion to the pan and fry well on low heat.
4
Add the carrots and potatoes until cooked. Add the finely chopped garlic and ginger.
5
Add the stock cube and hot water and bring to the boil.
6
Cook for 5-6 minutes. When the stock had reduced by half, add the remaining roughly chopped onion.
7
Season to taste before adding the curry roux cubes.
8
Return the chicken to the pan and mix with the sauce. Turn down the heat until the cubes have dissolved, stirring all the while.
9
If the curry becomes too thick, add more water. When it's your favourite consistency, turn the heat off and keep for a few minutes.
10
As it cools slightly, it will absorb the flavours. Heat again just before serving alongside the boiled egg.

Tips & Note

●At Step 7, make sure you're happy with the chicken and vegetable soup before you add the curry roux cubes - you could enjoy it as it is without the curry
●The soup has lots of flavour so you could probably use less curry roux

HOME
KitchenCIB
I’ve got 200 recipes!

KITCHENCIB
Step into my kitchen!
Very good for home parties!
Pickled eggs, Onion, Avocado, Smoked salmon slices, Cream cheese, Dill, Salt & pepper, Baguette or crackers
HOME
Super simple and a lovely nutty flavour with lots of vegetables.
Pointed cabbage, Green beans, Beansprouts, Pork belly, Garlic, Ginger, Sesame oil, Water, Sake, Sesame paste, Light soy sauce, Salt & pepper
HOME
Courgette and prawns are a perfect combination, especially with Parmigiano.
Penne, Courgette, Prawns, Mushrooms, Garlic, Dried chilli, Olive oil, Chicken stock cube, Hot water
HOME
Tinned foods are actually very tasty, we should use them more!
Tinned sardines in spicy tomato sauce, Olive oil, Garlic, Shallot, Chicken stock cube, Spaghetti, Black olives, Capers, Dried chilli , Parsley / Parmesan
HOME
Refreshing with crunchy pickles.
Cooked rice, Nori sheet, Salt, Smoked mackerel strips, Gherkins, Flat thin omelette, Leaf vegetables (lettuce), ★Soy sauce, ★Mayonnaise, ★Wasabi
HOME
I made this rice bowl because the Polish ham looks really beautiful and easy to use. It was delicious.
Morliny smoked pork belly ham, Eggs, Spinach, Light soy sauce, Ginger preserve, White wine, Salt, Butter, Noodle broth (mentsuyu), Water, Sesame seeds, Cooked rice
HOME

Similar Recipe

The ingredient list is quite long, but it's simple to make these succulent spicy burgers, they also work well on a BBQ.
Minced lamb, Onion (finely chopped), Parsley (finely chopped), Breadcrumbs, Milk, Egg (medium), Cumin powder, Coriander powder, Paprika, Cinnamon powder, Nutmeg, Garlic powder, Burger buns, Lettuce, tomato, gherkins, Your favourite sauce (ketchup or brown sauce), Flour, white wine, olive oil
KT
HOME
A traditional British pie - soft and creamy in the middle and a lovely crisp pastry.
Chicken breast fillets, Leeks, Celery, Cabbage (optional), Mushrooms (optional, Milk, Flour, Salt & pepper, Butter, Puff pastry, Beaten egg, Boiled egg
The cauliflower really absorbs all the flavours wonderfully.
Cauliflower, Chicken drumsticks, Thinly sliced garlic, Ginger, Dried chilli, Coriander, Vinegar, Sugar, Fish sauce (nam pla), Sake, Sesame oil, Sea salt, Pepper
Rose Wine
PRO
Taste a whole new side to the beetroot!
Olive oil, Baby beetroot (uncooked), New potatoes, Salt
Nanita
PRO
You don't need to make a roux or use a white sauce for this dish!
Halibut, Onion (small), Potato (small), Carrot, Butter, Plain flour, Vegetable stock cube, Milk, Finely chopped parsley
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO

All New Recipes

It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME
It looks like a cucumber, but you use it in a similar way to an aubergine. So I made a nibitashi using courgette instead of aubergine.
Courgette (Zucchini), Sesame oil, Vegetable oil, Salt, Soy sauce, Mirin, Sugar, Ground sesame seeds, Vinegar, Spring onion, Sesame seeds
Just add Chinese peppercorn 'Hua Jiao' to get close to the authentic Sichuan taste. It is sold in Chinese food stores, so please try to get it.
Aubergine (eggplant), Minced pork, Leek, Chinese peppercorn (Hua Jiao), Vegetable oil, Chinese chilli bean sauce (Tobanjan), Chinese sweet bean sauce (Tenmenjan), Black pepper, Soy sauce, Sake (white wine), Chicken stock, Spring onions (chopped), Chilli oil
Tobuchan
HOME
You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.
Chicken (breast or thigh), Potatoes, Leek, Onion, Salt and pepper, Vegetable oil, Sake or white wine, Sugar, Soy sauce, Chinese chilli bean sauce (Toban-jan), Water, Spring onions (chopped)
Tobuchan
HOME
It is a dish that you can quickly and easily prepare without a kitchen knife when you are hungry.
Lettuce, Eggs, Sesame oil, Salt and pepper, Chicken stock, Chilli oil