How to make curry rice
But the rice I was able to salvage tasted delicious.
Also, to alleviate the blandness problem, add salt instead of more curry. Click here for the recipe.
How to make curry rice
Learn how to make Japanese Curry Roux from scratch. It is best served immediately and is usually not better the next day. I won't be making this again. Stir to coat the rice with the spices and saute just to toast the grains - don't let the rice brown. So I would make it again, though not following these cooking directions. The curry was introduced to Japan in late by the British and originally it was Western-style stews mixed with curry powder. We always serve the curry with rice. This is my 'company' rice dish, from an aunt. Add water and cook rice I do this part in a rice cooker. Since these are packaged for Japanese taste, the hot level is not nearly as spicy as Thai or Indian curry. I think the fact that I used a high-end curry powder from Penzey's may have made a difference. That made all the difference! The rice came out wonderful, though I did cook it about 5 min longer. Only 5 ingredients!
I went with the japanese variety of curry. I also threw in some diced potatoes and tossed some diced tomatoes also when it was served. Learn how to make Japanese Curry Roux from scratch. Only 5 ingredients!
We always serve the curry with rice. One last thought, the success of any recipe with curry is the quality.
Chicken curry rice recipe
The consistency of Japanese curry sauce is much thicker and the taste is on the sweeter side. Everyone loved it and it makes great leftovers to take to the office for lunch! I made it exactly as written, and although the type of curry wasn't specified, I used Madras. One last thought, the success of any recipe with curry is the quality. However, if you decide to make the Curry Roux from scratch , it only takes a quick 30 minutes. Learn how to make Japanese Curry Roux from scratch. Very tasty without being overpowering. I throw in some raisins too once in a while for a little extra flavour. Also, to alleviate the blandness problem, add salt instead of more curry. The only ingredients I changed were an added teaspoon of Ginseng and One more teaspoon of salt. The sweetness comes from caramelized onions, grated apples, and carrots.
It is also less spicy which is suitable for children. I think the fact that I used a high-end curry powder from Penzey's may have made a difference.
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