Curry rice from scratch

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4

For roux:

50 g butter

2 tablepsoons plain flour

chicken or beef stock

Meat curry powder

1 onion (sliced)

button mushrooms (sliced)

beef or chicken (sliced or cubed - your preference)

Boil beef before hand to tenderize it

Carrot - big cubes

potatoes - big cubes

Fukushinsuke (pickles to go with Japanese curry)


  • Melt butter in saucepan, add sliced onions. Fry till translucent.
  • Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.
  • Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid.
  • Add in your desired amount of curry powder and stir until well mixed. Add in your stock and whisk well.
  • Add in your potatoes, carrots and beef and simmer till beef is tender. Lastly if you are using mushrooms, add in the mushrooms.
  • If the curry gets a bit thick, add in a bit more stock or water or even milk.
  • Serve with Japanese rice and fukushinsuke on the side.


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