curry for rice recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best curry for rice recipe

I’m so excited to share this curry for rice recipe with you all. It’s a family favorite that I’ve been making for years, and it’s always a hit at gatherings and special occasions.

I love how easy it is to make and how versatile it is – you can serve it with a variety of proteins and vegetables, making it perfect for meal prep or a quick weeknight dinner. The best part?

It’s ridiculously easy to customize to your tastes, so feel free to get creative and add your favorite spices or ingredients. My kids love helping me make the sauce from scratch, and they always get a kick out of watching the spices blend together into a rich, vibrant paste.

As for the health benefits, I’m happy to report that this recipe is packed with protein, fiber, and antioxidants – not to mention the amazing aroma that fills our kitchen whenever we cook it up. Whether you’re in the mood for something hearty and comforting or just need a quick fix of flavor, this curry for rice recipe is sure to hit the spot every time.

Japanese Curry Rice

4.6 from 1534 votes

A comforting and flavorful Japanese curry with tender chicken, potatoes, and carrots in a rich, savory sauce. Served over steamed rice, this hearty dish is a perfect weeknight meal.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Curry

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
3 cups chicken broth
1 apple, grated
1 tbsp soy sauce
1 tbsp ketchup
1 package (3.5 oz) Japanese curry roux, broken into blocks
Salt and pepper to taste

For Serving

4 cups cooked Japanese short-grain rice
Fukujinzuke (Japanese pickled vegetables) for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat.
2Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3Remove the chicken from the pot and set aside.
4Reduce heat to medium and add the diced onion to the pot.
5Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
6Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
7Return the chicken to the pot along with the carrots and potatoes.
8Pour in the chicken broth, then add the grated apple, soy sauce, and ketchup.
9Stir everything together and bring to a boil over high heat.
10Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender when pierced with a fork.
11The liquid should be bubbling gently.
12Turn off the heat and add the curry roux blocks to the pot.
13Stir continuously until the roux is completely dissolved and the sauce is smooth and thickened.
14The curry should coat the back of a spoon.
15Taste the curry and season with salt and pepper if needed.
16Serve hot over steamed rice, garnished with fukujinzuke if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Grater
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 1200mg🌾Total Carbs: 58g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute chicken with tofu and use vegetable broth. The curry roux can be found in the international aisle of most supermarkets.

Watch Video Of How Japanese Curry Rice Works

This curry for rice recipe has become a staple in our household over the years. It’s perfect for family gatherings, weeknight dinners, or even meal prep.

My kids love helping me make it from scratch (they’re old enough now to understand the importance of measuring ingredients carefully!) , and I love how easy it is to customize to our tastes.

Plus, let’s talk about storage and reheating ideas… after freezing overnight in an airtight container or freezer bag, simply reheat in the microwave until warmed through (about 3-5 minutes).

You can also reheat on the stovetop over low heat – just stir occasionally until hot throughout.

❓ Frequently Asked Questions About Japanese Curry Rice

Q: What type of protein pairs best with this curry for rice recipe?

This is where you can get really creative – chicken, beef, pork, lamb, tofu… the options are endless! Some people swear by using only chicken or beef broth for added depth of flavor, while others prefer to stick with vegetable broth for a lighter taste.

Q: Can I make this recipe in advance?

Yes! One of the best things about this recipe is that it freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to serve, just thaw overnight in the fridge or reheat in the microwave.

Q: Is this recipe gluten-free?

Absolutely! Just be sure to check your spice blends and any store-bought ingredients for gluten-free certification.

Q: Can I use fresh herbs instead of dried?

You bet! Fresh herbs will give your curry an amazing brightness and flavor – just chop them up finely before adding them to the pot.

Q: How do I store leftovers?

Simply refrigerate or freeze as mentioned earlier – just be sure to label everything clearly so you know what’s what!

Similar Posts