make curry easy in picture form

Ever wish there was an easy how to on making a dish you don’t know how to make by just following one picture step after the other? I’ll be teaching you how to make Japanese curry the easiest way, because all you have to do is scroll down, and look at the next picture for the next step. This is how to make curry easy in picture form!

What You’ll Need

Japanese Rice: 1 cup

Chicken: 4 Tenderloins or something equivalent

Onion: 1

Carrots: 1

Potatoes: 2 ( 3 if small )

Curry Packet: 1/2 = 4 cubes  (whichever brand is fine. Most common is “golden curry”)

Extra: Anything else from here on out is extra and optional. I added a tomato, one stick of celery, cauliflower, and garlic

Time: Making curry takes at least 1 hour. Give yourself 1 1/2 hours to be safe. Cooking rice can take 40 minutes. Rule of thumb: the longer you cook your curry, the better it’ll taste. If I have the time, I usually cook it early, then let it sit, and heat it up again when ready to eat.

Step 1

Gather your ingredients. I used what I had in the house, but that’s the beauty of making curry! You can use almost any variation of vegetables for your recipe. The most important thing you need is your curry mix. Most of what you see in America is “Golden Curry” brand.

curry ingredients

Step 2

Cut up that chicken! Here I show you each step I take in cutting the chicken. First slicing down the middle, then so on and so forth.

diced chicken

Step 3

Marinate the chicken a little with curry powder, salt, pepper, and some diced garlic. (optional: add a little bit of sugar)

marinade curry chicken

Step 4

Chop up those vegetables! I like to dice the onions and cube the potatoes. Feel free to change it up to your liking!

chopped vegetables

Step 5

Now, throw some oil in your pot!

oil in potStep 6

Throw in your onions and carrots. Stir for a minute or two.

add vegsStep 7

Throw in your chicken and stir for a few minutes.

chicken for curry

Step 8

Add whatever other vegetable you want to add now. Usually I’ll add some broccoli, today I’m using cauliflower.

cauliflower in curry

Step 9

Add water! You don’t need to measure. Just add until there’s enough to where everything is submerged. Have the heat on high because you want to bring it to a boil.

add water in curryStep 10

While you’re waiting for it to boil, you can start getting your rice ready. Since this is for 2 to 3 people, we’ll use 1 cup of Japanese rice. Before we start cooking, we need to clean the rice. Fill it up with room temperature water, and mix it around with your hand until you see the water turn white. Drain it, and repeat 2 to 3 times. Since we used 1 cup of rice, you’ll need to add 1 1/2 cups of water.

Japanese Rice

cleaning riceStep 11

Once it comes to a boil, you can turn the heat to low.

boiling water curry

stove low heatStep 12 (Optional)

Get your pack of curry. Since this is for 3 servings max, we’ll only be using one pack that can be broken up into 4 small cubes. Break off 1 cube and stir it into the pot. This step is optional, as most people will add all 4 cubes near the end. I like to add one cube to allow the meat and veggies to cook a bit with at least a little curry.

curry pack

curry cubes

break curry cube

one cube of curry mix into pot

Step 13

Once it’s reduced, you can add the vegetables that are soft, like tomatoes, and crunchy, like celery. (It’s personal preference, but I add my chopped celery near the end of the cooking cycle to keep them on the crunchy side)

water reduce

Tomatoes in curry

Step 14

Add the remaining 3 cubes of curry and add a splash of milk. Continue to stir for a few minutes until all is dissolved. If it’s too thick, add a little more milk (water is fine as well), just be careful not to add too much. You don’t want it soupy.

curry cubes

add milk to curry

FINISHED!

Congratulations, you’ve just made curry for 2!  Maybe 3, maybe…

Curry for two

Japanese Curry

curry close up                                                                                                                                                                                             YUM!!!

P.S.

If you don’t have a rice cooker, there’s plenty of information on how to cook your rice. Here’s one alternative to get you started.

Written by Michael Gitchell
A world traveler, son, father, student. Worked in many different fields. Lived in Japan for 5 years. Hobbies include computers/electronics, movies, socializing with friends and family, and hanging out with my dog. このページいらしゃい。よろしくお願いします。