Photograph of the finished Japanese curry rice

Japan · Cơm cà ri Nhật

Japanese curry rice

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 600 g
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Curry powder Curry powder 32 g
  • Photograph of Rice Rice 320 g
  • Photograph of Unsalted butter Unsalted butter 60 g

Method

  1. 1 Sauté the onions with butter until translucent.
  2. 2 Add the chicken and carrots and stir-fry until tender.
  3. 3 Add just enough water to cover the ingredients and simmer for 20 minutes.
  4. 4 Mix in the curry powder and cook for another 10 minutes until thickened.
  5. 5 Chan served hot rice.

With an appliance

  • Pressure cooker 35 min

    Replace step 3: cook the chicken and carrots under high pressure for 6 minutes, then quickly release; the tenderizing time is reduced to about 14 minutes and there is no need to monitor the heat. Only stir in the curry cube from step 4 after opening the lid to prevent the sauce from sticking to the bottom.

Start cooking