Curry (Kare) is Curried Rice in Japan. It's a borrowed recipe, popular and simple. The curry masala can be any one of the commercially available masalas or powders and is not proscribed. The curry recipe here can be used as the filling for Curry Korroke.





Ingredients:
  • 1/2 onion
  • 2 small potatoes
  • 8 oz of beef (or chicken)
  • 1 1/2 tablespoon butter
  • 1 tablespoon curry powder
  • 3 1/2 cups of water
  • salt & pepper for seasoning meat
  • cooked rice

Method:

  1. Dice the onions into small pieces. Cut meat and potatoes into bite sized pieces. Lightly season the meat with salt and pepper.
  2. Add butter to a 3QT size pot and sauté onions over high heat. Stir in the meat when onions are lightly browned. Add curry powder and continue sautéing. Add potatoes.
  3. Add 2 cups of water and simmer until potatoes are ready (about 10 minutes).
  4. When potatoes are ready, add another 1 1/2 cups of water. When water boils, reduce to medium heat and add the curry mix, simmer for about 10 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
  5. When all the mix is dissolved and the curry is thickened, it’s ready to eat. Turn off heat and let it rest for a few minutes. Serve with rice.