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Whether you are on a gluten-free diet or not, you’ll love this recipe for Japanese Curry Rice. Subscribe for more videos! http://goo.gl/18SB8p
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Curry Powder https://goo.gl/P8ZGoj
Bouillon https://goo.gl/Phzrci
Allspice https://goo.gl/V7r7V8
INGREDIENTS:
3 onions, chopped
1 carrot, cut into bite-sized pieces
2 small potatoes, cut into bite-sized pieces
300 g / 3/4 lb meat (pork, beef or chicken), cut into bite-sized pieces
2 cloves garlic, minced
1 stub ginger, grated
2 1/2 tbsp curry powder
1 1/2 tsp salt
dash of pepper
1 pack or cube bouillon
chilis (as much as you like)
dash of allspice
2 bay leaves
vegetable oil
3 cups water
DIRECTIONS:
Prepare all ingredients such as chopping and cutting and set aside. Next, saute the chopped onions with some vegetable oil over medium high heat until very soft and caramelized. Turn off the heat and set aside.
In a saucepan, cook garlic with a little bit of vegetable oil until fragrant. Then add the meat and cook for 1 minute. Add in the potatoes and carrots and saute for 30 seconds. Finally add the caramelized onions and water and bring to boil. Add bay leaves and turn down the heat to low. Simmer until the potatoes are just tender. Do not overcook the potatoes or they will become mushy.
Take out bay leaves. Add the bouillon, curry powder, salt, pepper, chili and allspice. Give it a quick mix and cook for 10 more minute. Serve with hot rice and enjoy.
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