4Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
5Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
6Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
7Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
8Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
9Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
10Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through.
11Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through.
12Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through.
13Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
14Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
15Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
16Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
17Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
18Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
19Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
20Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
21Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
22Turn the heat off.
23Turn the heat off.
24Turn the heat off.
25Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.
26Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.
27Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.
28Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately
29Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately
30Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately
Ingredients
400 g sliced into 1cm / ⅜” wide pieces
400 g sliced into 1cm / ⅜” wide pieces
400 g sliced into 1cm / ⅜” wide pieces
250 g cut into 1.5cm / ⅝” cubes
250 g cut into 1.5cm / ⅝” cubes
250 g cut into 1.5cm / ⅝” cubes
100 g sliced to 7mm / ¼” thick pieces
100 g sliced to 7mm / ¼” thick pieces
100 g sliced to 7mm / ¼” thick pieces
0.5 packet Mild
0.5 packet Mild
0.5 packet Mild
4 cups hot
4 cups hot
4 cups hot
4 cut into 2.5cm / 1” wide strips
4 cut into 2.5cm / 1” wide strips
4 cut into 2.5cm / 1” wide strips
Equipment
pot
Tips
If you are making chicken cutlets at the same time, start making the cutlets when the water is added to the pot of curry ingredients so that the chicken cutlets are ready around the same time as the curry, or soon after the curry is done. It is better to use a freshly cooked hot chicken cutlets.
Different kinds/brands of roux might require different amounts of water. Please follow the instructions on the pack.
When the curry cools down, the sauce thickens. The consistency of the sauce should be like béchamel sauce. Check the consistency of the sauce after re-heating and if too thick, adjust with water.
To defrost your curry, see the post for two different methods.
You can store Japanese Curry for 2-3 days in the fridge and 1 month in freezer. But if you are freezing the curry, I strongly recommend avoiding adding potatoes to the curry. Defrosted potatoes become spongy, and the texture is not great