Curry rice from scratch

Name: Curry rice from scratch
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: en
Ingredients: 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)

Main Dish

4 servings

15 min

40 min

Very Easy

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Ingredients

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)

Preparation

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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