Japanese Curry & Rice

• 1 cup of Japanese Rice
• 1 cup of cold water
• 1/4 tsp salt
• 1/2 tsp sugar

Curry Ingredients

• 1 tbsp vegetable oil
• 1 large onion
• 1 large potato
• 1 large carrot
• 1 large chicken breast
• 1L chicken stock

The curry roux

• 2 tablespoons butter
• 2 tablespoons flour
• 1 tbsp curry powder
• 1 tsp garam masala
• ½ tsp paprika
• 1 ½ tbsp light soy sauce
• 1 tbsp mirin
• ½ tbsp honey
• 6-8 tbsp chicken stock

Rice Preparation

• For the rice, place the Japanese rice in a saucepan with a tight-fitting lid. Put the saucepan under the tap and wash the rice well using cold running water to remove excess starch.

• Once washed, pour over the cup of water and place the pan on the hob.

Curry Preparation

• First off, make the roux as follows: Melt the butter in a small saucepan on a low heat and then add the flour to the butter once it starts to bubble and fizz. Mix the flour well into the butter so that it forms a smooth paste. Then add the curry powder, garam masala and paprika and mix in well. Next pour in the light soy sauce, mirin and honey and mix into the paste until a uniform colour has formed throughout the paste.

• Now add 1-2 tbsp chicken stock to the paste at a time, whilst stirring constantly. Allowing the paste to bubble up in between each addition of stock. Once you have formed a smooth, yet thinner paste your roux is ready. Set aside ready for later.

• Now slice the onion into wedges and then peel the potato and carrot and cut them into large dices or chunks of similar size.

• Cut the chicken breast into large dices, season with salt and pepper and set aside.

Rice Cooking Method

• Cover the saucepan with the lid and bring the rice to the boil over a medium heat.

• Once boiling, lower the heat to a simmer and leave to simmer with the lid on for 10 minutes until the water level is the same as the top of the rice.

• At this point, turn off the heat and leave the rice to rest for a further 10-15 minutes keeping the lid on at all times.

Curry Cooking Method

• Heat 1 tbsp vegetable oil in a saucepan to a medium heat and then start to fry the onion then add the onion. Fry the onion until softened and lightly browned. Once the onion is fried, add remaining vegetables, and fry for a further 4-5 minutes before adding the roux to the mix.

• Once you add the roux to the vegetables, pour the rest of the chicken stock in, stir well and bring to boil. Now lower the heat to a simmer and cover with a lid for 15-20 minutes. Check that the potatoes are cooked through by sticking the tip of a sharp knife through one of the thicker pieces. Then remove the lid and add the chicken pieces to the curry and cook the chicken through whilst reducing the sauce to your desired thickness.

• Serve with the steamed Japanese rice.