This dish is featured as one of the posts on kimoechan. As mentioned there, we won’t use any curry block here. Instead, we’ll prepare the curry using our own (or let’s say my version) curry paste. We’ll call the paste as the roux, which is actually a mixture of butter and flour. I got the inspiration to prepare the roux from this site.
So, are you ready to make your own curry rice? Here’s the list of things you’ll need to prepare:
For the roux
- Butter (I won’t suggest to use margarine. However, if you have your own preference, it’s all up to you).
- Wheat flour
- Curry powder
- Grounded white pepper
For the soup
- Cooking oil
- Onion (yellow or white) –> prepare 2 types of cutting: fine slice and wedge cut
- Carrots –> cut into rolling cut
- Chicken (or beef, or none if you like the vegetarian style) –> bite sized cut
- Potatoes –> bite sized cup
For the rice
I bet you know how to prepare white rice ;)
Then how to mix all the ingredients?
- First thing you need to prepare is the soup. This will save much time because you need to cook the veggies until they’re well cooked.
- Heat the oil in the pan then simmer the finely sliced (or chopped) onion and let the colour turns brown. Here, it’s called as caramelised the onion.
- Put the carrots in the pan. Add water, and cook while preparing the chicken.
- Add the chicken and a pinch of salt. Add the potatoes and the rest of onion.
- While waiting the veggies to be well cooked, let’s prepare the roux in other pan. Melt butter, mix well with flour, pepper, and salt until the mixture turns brown.
- Add curry powder to the mixture, mix well.
- After the veggies done, add the roux to the soup and stir slowly (don’t mash the potatoes). Adjust the curry taste level, salt, and the thickness (adding more flour) of the soup accordingly.
- Serve with rice.
- Prepare the vegetables first then chicken is the last. In this way, you won’t contaminate the veggies with soap residue. Hygiene is first. Never forget to wash your hands with soap after handling raw meat.
- Placing the lid cover while stewing the vegetables will fasten the cooking time.
- Adding grated apple or pear to the mixture is a common thing in cooking Japanese curry to add some sweet taste, but I just don’t use it here. You can add it if you want. I add sweet soy sauce if I want extra sweetness.