RECIPE: Chef Kogure’s Olive Oil and Akamoku Japanese Curry

RECIPE: Chef Kogure’s Olive Oil and Akamoku Japanese Curry

This comforting dish of Japanese curry rice (pronouncedkarē raisu) combines local and international flavors that have found their way to Kanagawa Prefecture to create a curry that is the perfect blend of sweet and spice.


Servings: 2

Ingredients:

  • 200g chicken
  • Oil for cooking
  • 550g vegetables (Eg. carrot, potato, eggplant, okra, mushrooms, cabbage, onions - cubed)
  • 700ml water
  • 1 package Chef Kogure’s Olive Oil and Akamoku Curry Roux
  • 2 servings of cooked rice

Instructions:

  1. Cook the chicken in a pot with some cooking oil. 
  2. Add the vegetables then the water and bring to a simmer. Cook until the vegetables soften. 
  3. Add the curry roux and stir well to combine. Reduce heat to low and cook slowly until the curry thickens (careful to ensure the curry doesn’t burn).
  4. Divide the rice between two plates and ladle the hot curry on top to serve.

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