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
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.
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.
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.
Marinate the chicken a little with curry powder, salt, pepper, and some diced garlic. (optional: add a little bit of sugar)
Chop up those vegetables! I like to dice the onions and cube the potatoes. Feel free to change it up to your liking!
Now, throw some oil in your pot!
Throw in your onions and carrots. Stir for a minute or two.
Throw in your chicken and stir for a few minutes.
Add whatever other vegetable you want to add now. Usually I’ll add some broccoli, today I’m using cauliflower.
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.
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.
Once it comes to a boil, you can turn the heat to low.
Step 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.
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)
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.
Congratulations, you’ve just made curry for 2! Maybe 3, maybe…
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.