Love a plate of delicious "pimped up" Japanese curry? Then, this is the recipe to try. I cook Japanese curry whenever I need a quick meal. It is my little secret to a fast and appetizing dish. Preparing the dish is very simple. With some vegetables, curry roux and meat, I was really happy with the outcome. However, after a while, it got a little dull. Although it was good, I wanted the dish to reach another notch of deliciousness!
I tried experimenting by adding wine, spices and cameralizing onions to prepare this dish. Lo and behold, it definitely made a huge lot of difference! Above all, adding grated apple sweetened the dish naturally. It also helps to thicken the curry while adding some texture to the gravy. I especially love the taste of this dish after deglazing the pot with some red wine. If you prefer, substitute with chicken stock or water instead.
Of course, Japanese curry rice has to be eaten together with fukujinzuke (pickled vegetables). It makes the dish even more amazing. The crunchiness of the fukujinzuke makes the taste so much more exciting. If you love the dish the way I do, top it up with a hard boiled egg.
Pimped Japanese Spicy Curry Rice is also known as: Kare Raisuカレーライス
Heat pan with one teaspoon of oil to caramelize onions. Once onions are caramelized, add chicken pieces to pot and sauté until meat is lightly browned. Then, add some red wine and continue to sauté for another minute.
Add water, ginger, potatoes and carrots. Cook over medium heat. Once it boils, stir in grated apple.
Dissolve curry roux and mix all ingredients thoroughly. Add paprika powder and chilli powder to spice up the dish. Sweeten curry by adding tomato sauce and maple syrup.
Let curry simmer at low heat until it thickens. Serve with fukujinzuke (pickled vegetables) and hard-boiled egg.