Spicy Instant Japanese Curry Recipe
When you're craving spice and flavor of curry, make this super easy Curry using instant Japanese Curry roux blocks. But don't just stop there, hack it into your next hyperfixation!
Servings: 4 servings
Calories: 418kcal
Ingredients
- 1 tablespoon avocado oil
- ½ onion thinly sliced lengthwise
- 2 cloves garlic finely minced or grated
- 1 teaspoon fresh ginger minced, or use ¼ teaspoon dried ground ginger
- 2 carrots sliced
- 1½ cups sweet potato or sub regular white potatoes like Yukon gold, diced
- 3 cups Chicken Bone Broth or other rich broth or stock
- 4 blocks instant Japanese curry roux
- 1½ pound cooked leftover chicken chopped or shredded
- 1-3 teaspoons gochugaru or other hot chile pepper powder, optional
For Serving:
- 4 cups cooked brown rice
- sliced green onions for garnish
Instructions
Cook Curry Vegetables ~ 10 minutes
- Heat 1 tablespoon of avocado oil in a pot over medium heat. Add chopped onions and cook until translucent and beginning to caramelize, about 8 minutes. Add chopped garlic and ginger and cook until fragrant, another 2 minutes.
Make Curry ~ 15 minutes
- Add carrots, sweet potatoes, Chicken Bone Broth, and 1 teaspoon gochugaru and bring to boil. Reduce heat, cover and simmer until sweet potatoes are tender, about 10 minutes.
- Rough chop curry roux blocks to make them easier to dissolve.
- Place chopped curry roux blocks in a ladle. Dip the ladle into the broth until the ladle is full. Using chopsticks, a mini whisk, or small fork, stir the curry roux blocks until dissolved into the broth in the ladle. You may need to press the curry roux blocks against the ladle in order to break it up further and dissolve. Stir the contents of the ladle back into the pot. Do this in a couple of rounds if you have small ladle.
- Stir chopped leftover cooked chicken (or turkey) into the pot. Let cook until chicken is warmed through, and the curry has thickened, about 5 minutes.
- Taste curry and season with additional gochugaru if needed. The amount of gochugaru you need will depend on how spicy the original curry roux blocks are and how spicy your taste preference is. I usually add the full 3 teaspoons of gochugaru.
- Ladle curry over and alongside steamed rice. Garnish with sliced green onions. Serve with kimchi, Japanese pickled radish fukujinzuke, or any other tart pickled vegetables for contrast.
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Notes
Store leftover curry without rice in an air-tight container in the refrigerator for up to 3 days. Freeze for up to 1 month.
Nutrition information is an estimate based on 4 servings with chicken breast, and does not include the rice.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 29g | Protein: 50g | Saturated Fat: 4.5g | Fiber: 3.5g