Curry Rice

Curry Rice

Tender vegetables and savory sauce simmered into a thick, mildly sweet curry over rice.

Total 1 hr Makes 4 servings Calories 560/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat

This Japanese-style curry rice features carrots, potatoes, and onions simmered with curry roux into a thick, glossy sauce spooned over steamed rice. It's a comforting weeknight dinner that comes together in one pot and tastes even better the next day.

Ingredients

  • 2 cups white rice, uncooked
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, sliced
  • 2 carrots, peeled and cut into chunks
  • 2 potatoes, peeled and cut into chunks
  • 1 tablespoon vegetable oil
  • 3 1/2 cups water
  • 1/2 box Japanese curry roux blocks
  • 1 tablespoon soy sauce
  • 1 teaspoon ketchup

Method

  1. Cook the rice according to package instructions and keep warm.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chicken and onion, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.

  3. Add the carrots and potatoes to the pot and stir to combine with the chicken and onion.

  4. Pour in the water and bring to a boil over high heat, then reduce heat to a simmer and skim off any foam from the surface.

  5. Cover and simmer until the vegetables are tender when pierced with a fork, about 15 minutes.

  6. Remove the pot from heat and break the curry roux blocks into the liquid, stirring until fully dissolved.

  7. Return the pot to low heat and stir in the soy sauce and ketchup. Simmer, stirring frequently to prevent sticking, until the sauce thickens, about 10 minutes.

  8. Spoon the curry over bowls of steamed rice and serve hot.

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★ 3.8 (1)

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    Curry Rice

    This Japanese-style curry rice features carrots, potatoes, and onions simmered with curry roux into a thick, glossy sauce spooned over steamed rice. It's a comforting weeknight dinner that comes together in one pot and tastes even better the next day.

    1 hr 4 servings 560 cal

    Ingredients

    • 2 cups white rice, uncooked
    • 1 pound boneless chicken thighs, cut into bite-sized pieces
    • 1 onion, sliced
    • 2 carrots, peeled and cut into chunks
    • 2 potatoes, peeled and cut into chunks
    • 1 tablespoon vegetable oil
    • 3 1/2 cups water
    • 1/2 box Japanese curry roux blocks
    • 1 tablespoon soy sauce
    • 1 teaspoon ketchup

    Method

    1. 1

      Cook the rice according to package instructions and keep warm.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chicken and onion, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.

    3. 3

      Add the carrots and potatoes to the pot and stir to combine with the chicken and onion.

    4. 4

      Pour in the water and bring to a boil over high heat, then reduce heat to a simmer and skim off any foam from the surface.

    5. 5

      Cover and simmer until the vegetables are tender when pierced with a fork, about 15 minutes.

    6. 6

      Remove the pot from heat and break the curry roux blocks into the liquid, stirring until fully dissolved.

    7. 7

      Return the pot to low heat and stir in the soy sauce and ketchup. Simmer, stirring frequently to prevent sticking, until the sauce thickens, about 10 minutes.

    8. 8

      Spoon the curry over bowls of steamed rice and serve hot.