Japanese Curry with Rice
If you thought you could only enjoy a delicious Japanese Curry at your favorite restaurant, think again! This curry can be created from scratch in your own kitchen, and your guests will definitely be super impressed with the rich aroma and flavors of the spices - don’t forget to serve it with rice!
Ingredients
Cooking Instructions
step 1
Place the Sushi Rice (2 cups) in a large bowl of water. In the first wash, dump the water immediately as it will be dirty.
step 2
During the second wash, add water from the tap and lightly rub the rice with both hands a few times and drain the water. Repeat this 3-4 times to remove excess starch.
step 3
Drain the rice in a colander for about 5-10 minutes to remove the excess water - otherwise, the rice will get too soft when cooked.
step 4
If you use a pot to cook rice, put washed rice and Water (2 2/3 cups) into a large pot and cover with a lid. Start heating on high heat until it gets boiled.
step 5
Once it’s boiled, lower the heat, and cook for approx. 13 minutes over low heat until all the water evaporates.
step 6
After 13 minutes, turn the heat off and let it rest for about 10 minutes with the lid on.
step 7
Clean, peel and slice the Carrot (1). Peel, wash, and finely dice the Potato (1). Wash and trim the Pumpkin (1/3) and dice it into bite size pieces. Peel and chop the Onions (1 1/3 cups). Peel and finely chop the Fresh Ginger (1 piece) and Garlic (1 clove). Cut the Chicken Thighs (14 oz) into bite-sized cubes.
step 8
When the rice is ready, use a moistened wooden spatula to remove the rice from the bottom and sides of the pot and fluff it up. Leave the lid on to keep the rice warm.
step 9
Heat the Oil (1 Tbsp) in a large saucepan. Sauté the chicken meat till the meat is slightly browned. Remove the meat from the pan.
step 10
In the same pan, put onion, ginger, and garlic in it over medium heat and stir them for 2-3 minutes. Once the onions start to get cooked, put the chicken meat back.
step 11
Add the carrots, potatoes, and pumpkin, and fry for a further 2-3 minutes. Lightly season with Salt (to taste) and Ground Black Pepper (to taste).
step 12
Add water and the Bay Leaves (3) and cover with the lid. Bring to a boil, and simmer gently over low heat for around 8-10 minutes, or until the vegetables are cooked through.
step 13
When the vegetables are cooked, add Curry Sauce Mix (1 cup), Soy Sauce (2 tsp), and Tomato Paste (2 tsp) then lightly stir. Put the lid on and continue cooking on low heat for another 2-3 minutes.
step 14
Before serving, stir the pot well. Pour curry sauce over cooked rice on a plate and garnish with Fresh Parsley (2 sprigs). Optionally add an Boiled Eggs (4).