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How to make Japanese Curry (Kare Raisu)

Chicken curries are also very popular in Japan, but for the japanese the Karee Raisu (these japanese words are from the english Curry Rice expression) has been tailored to their taste; Kare Raisu has been enjoyed in Japan for more then 100 years now. Nowadays, there is an easy way to make this; many japanese companies have simplified considerably the cooking process: they make and sell Kare Ruu (Ruu = Roux) cubes, which are dry cubes of all the spices you need in order to reproduce the exact taste, every time. You have to choose your Kare Ruu according to how spicy you want your japanese curry to be, from one to three (amakuchi (sweet), chuukara (somewhat spicy) and karakuchi (very spicy)). The only inconvenient with this recipe is that to find this convenient japanese curry roux you will absolutely need a japanese store.


Kare Raisu or japanese curry plate




Ingredients (for four guests):

* 3-4 Cubes of dry japanese curry roux (Karee Ruu) half a box for 4 people
* rice
* 2 carrots
* 2 potatoes
* 1 onion
* 4 Chicken Breasts, or boneless chicken thighs
* 3 cups water

Preparation:

1) Cut the chicken into cubes, season and brown in skillet.

2) Cut the vegetables (after washing ...) and cook them steamed (or simply boiled, as you prefer)

3) When the meat and vegetables are cooked, pour into a pot or pan with water

4) Mix the cubes of curry with the proportion of water. When uniform, add the pieces of vegetables and chicken. (Personally I place the cubes directly in the water with meat and vegetables it works very well).

5) Simmer 25 minutes, stirring frequently

6) Prepare the rice while the sauce simmers

7) When the rice is ready there is no more than to serve and serve alongside the curry rice, not over it, following the Japanese tradition ...