Japanese Curry is easy to prepare

I often prepare 1 vege 1meat for dinner. But sometimes when I am lazy to think of what to cook, I’ll just opt for an easier way. You know…its tough to think of what to cook every week. Sometimes its like a brainstorming session between Alex and I. And the toughest part will be, when he answers ‘cincai’… @_@

When dining in a Japanese restaurant, apart from Sashimi, karΔ“ udon is one of my favorite pick. However I’ve discovered that its actually quite easy to prepare.

All thanks to Ashley for sharing this website www.noobcook.com” to me. I am a noob cook too! I felt that her recipes are simple and easy to follow because the steps are written clearly and with photos attached for a better understanding.

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The key ingredient to cook Japanese Curry is this Japanese curry block. It can be in cube form as well. I bought this from Jusco AEON Midvalley. I can’t remember the exact price. But its around RM10.

(Serves 3)

– 100g of Japanese curry cubes
– 2 carrots, peeled and cut to small chunks
– 1 potato, peeled and cut to small chunks
– 1 large onion, roughly chopped
– 200 to 300g boneless chicken fillet, cut to large chunks
– 1 tbsp cooking oil
– 700ml water


1. Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4.

2. Place chicken pieces (cut around 2-3cm sq.) in a single layer in the wok. Let the chicken pieces brown on one side (do not toss and turn or stir fry it). This will allow extra flavours to be released.

3. After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.

4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed) or till potatoes are cooked.

5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.

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Taa Daah…my bowl of curry rice (kare raisu) – japanese curry served on top of cooked rice. Easy right? πŸ˜‰

Referral:- http://www.noobcook.com/japanese-curry/

21 thoughts on “Japanese Curry is easy to prepare”

  1. I love that brand too! πŸ™‚

    We have it in Sibu, of all places, there’s a shop / importer that imports it direct. It’s one of the better Japanese curries out there, to my tastebuds.

    Nice cooking Mel!

  2. haha when i read the title “..easy to prepare”.. i tot everything dump into the wok & viola! done jor. lol

  3. Somebody gave us…but I don’t think my missus ever cooked it. I think we just threw it away when it had expired. Old die-hards – nothing but our own good ol’ nyonya curry. Yum! Yum!

  4. heheh, alex sounds like the perfect person to cook for, since he’ll accept everything you choose to prepare for him πŸ˜€ your recipe looks nice and creamy. i will ‘sapu’ all the potatoes! πŸ˜€

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