After visiting Japan and spending a lot of our evening meals (and sometimes lunches too) at the closest curry house, I knew I had to somehow replicate this recipe for my family back home. This is the closest I can get and even I am surprised how quick and easy it is!
For this Japanese curry rice and chicken recipe I used the golden curry mix from my local supermarket, however there are recipes out there to make it from scratch if it’s not available near you.
For the chicken I used already prepared crumbed chicken and cooked it in the oven.
Prep: 5 minutes Cook: 30 minutes Serves: 4
- 1 packet of golden curry mix
- 1 small onion diced
- 1 small carrot diced
- 1 Tin potatoes (or 350g of cut potatoes)
- 410 ml (14 oz.) of water
- 2 cups (16 oz.) of short grain rice (I used sushi rice)
- 1 tsp of oil
Step 1: Cook rice in rice cooker or microwave and preheat oven according to directions. Meanwhile add oil to a medium size saucepan on a medium heat, then add onion and carrot and fry until onion is brown.
Step 2: Once oven is preheated place chicken on a baking tray and cook according to instructions. Add water and potatoes to a saucepan and boil until both are cooked.
Step 3: Remove saucepan from heat and add the golden curry mix, stir until combined. Once chicken is cooked, cut them into stick size pieces. Pour curry over rice in a bowl and add chicken pieces on top. Serve immediately and enjoy.