Saturday, 11 June 2011

How to make: Japanese Chicken Curry Rice カレーライス- Shortcut Version

My Easy Japanese Curry In a Hurry on Rice

Japanese Curry
I love all types of curry.  Who doesn't?  But there are so many different types of curries, you've got the curries of different regions  of India, Thai, Indonesian, Malay, Singapore, Japanese, Chinese, United Kingdom.... the list goes on!  Each one of these curries are so varied and so different, and yet, when you taste each curry from a different country, you will still know that you're eating some form of curry.  I find that really amazing.

Watch my video on how to make the Curry.

Making curry from scratch is a labour intensive process, but when I'm in a hurry, I don't have time to grind up my cumin seeds, chilies and the kitchen sink with mortar and pestle.  So what I do is a the cheater's version of a very popular in Japan.  It's called Japanese Curry Rice (very original name, eh?).  But the cheater's version comes in the special pre-made curry roux/block.  What it is are spices ground up with some oil, flour, and a few other things which takes all the hard work out of making curry for you.  You can get the curry roux at different Asian Supermarkets for sure, but I found that you can start to find them in the International flavours section in a regular grocery store.  In Canada, I found them at Loblaws, The Real Canadian Superstore, Wal-mart Supercentre and many more.  They come in different degrees of, ''hotness,'' but really, they're not spicy at all, very mild.  If you can't find them they sell it on Amazon, here's the direct link

S&B Hot Curry Roux/Block

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Full Recipe-

Ingredients for the easy Curry Recipe:
~ 30 gm ginger, minced
~ 2 garlic cloves, minced
~ 30mL red wine
~ 1 medium onion, chopped
~ 1 medium carrot, in 1 inch (2.5 cm) pieces
~ 105gm Curry block/roux
~ 30mL honey
~ 780mL (about 3 1/3 US cups) water
~ 400gm chicken, beef, or pork, in 1 inch (2.5 cm) pieces
~ 180mL (about 3/4 US cup) chicken stock
~30 mL (1 tbsp) of honey
~2 kaffir lime leaves
~60 mL coconut milk or double (heavy) cream
Optional- 1/2 of an apple grated, 50 gm of Sultanas (Raisins)

1.)  Turn on the stove to Medium high heat, and add some oil to a large deep pot or pan.
2.) Add ginger, garlic and onion.  Cook until fragrant.  Add a pinch of salt.
3.) Add meat and cook until it changes colour.
4.) Add carrots and other vegetables (if desired).
5.) Stir, then add in red wine and chicken stock.
6.) Cook for 2 minutes to let the alcohol evaporate.
7.) Add in honey.
8.) Add water.
9.) Add in Curry Roux/Block
10.) Stir until well combined.
11.) Let it sit for 15 minutes on medium low heat.  Add the grated apple and raisins if desired.
12.) Stir in cream or coconut milk. 
13.) Serve with rice and vegetables if desired.


  1. yummyyyyyy :) gimme some!
    miss you buddy- hope you're having a blast @ YAP!


    ps- nikki's stranded @ newark airport and he's bored. muwahah.

  2. I tried to do a curry recipe one time it was a disaster. It looks so good! I'm going to try it again with this recipe.
    Visit me and follow!

  3. @TaniaThanks Tania! I've followed your website. Let me know how it turns out when you make it! Keep in contact, eh!

  4. I've been following your blog for a long time. One piece of advice; those carrots looked to be a bit big. Maybe instead of 1 inch carrot pieces, you could try 3/4 inch pieces? Keep up the good work!

  5. Hi Timothy,

    Thanks for the fantastic blog you've created. It's really a great resource for home cooking. I look forward to future blogs.

    @Eric, I believe the carrot measurement is perfectly fine. I actually prefer the fullness that the 1 inch dimension provides.

    Looking forward to your next installation, Timothy!


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