Japanese Curry Rice (Kare Raisu)

Ingredients

• 2 blocks (about 50g) Japanese curry roux blocks (or curry powder + flour + butter)
• 2 medium, cubed Potatoes
• 1 large, sliced Carrots
• 1 medium, sliced Onion
• 300 g, bite-sized pieces Chicken thigh or beef
• 500 ml Water or chicken stock
• 2 cups Cooked short-grain rice
• 1 tbsp Vegetable oil
• 1 tbsp Grated apple or honey(optional)

Instructions

1. 1

   Heat oil in a pot over medium heat and sauté the onion for 3 minutes until softened.

2. 2

   Add the chicken and cook 2-3 minutes until browned on the outside, then stir in potatoes and carrots.

3. 3

   Pour in the water or stock, bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes until vegetables are tender.

4. 4

   Turn off heat, add the curry roux blocks and stir until fully dissolved. Simmer 3-5 more minutes over low heat until thickened, stirring in grated apple or honey if using.

5. 5

   Serve hot curry over freshly cooked rice.