Japanese Curry (kare) Rice. Unlike Indian curry Japanese curry is thicker, milder and sweeter. Learn how to make curry rice from scratch (without the blocks).
Servings:4 | Calories:615 | Total Fat:21g | Chol:211mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 8g
40 %
Total Carb 57g
19 %
Fiber 11g
44 %
Sugars 11g
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Cholesterol 211mg
70 %
Sodium 1551mg
65 %
Protein 51g
102 %
Calories:
43% Chicken thighs
23% Others combined
20% Yukon gold potatoes
12% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 Tbs butter 1/4 C flour 2 Tbs garam masala (or curry powder) 1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy) fresh ground black pepper 1 Tbs ketchup (or tomato paste) 1 Tbs tonkatsu sauce (or worcestershire sauce) 2 tsp oil 2 large onions sliced thin 2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu) 2 carrots cut into chunks 4 C water 2 large yukon gold potatoes cut into large chunks 1 small apple peeled cored and pureed (I use a microplane) 2 tsp kosher salt (use less if you use regular salt) 1 tsp garam masala 1/2 C peas
Directions : View recipe directions on norecipes.com
