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Japanese Dry Chicken Curry with Rice




-1 Carrot

-1 stalk of Celery

-2 small Onions (1 large Onion)


-4 cloves Garlic

-Ginger (equal amount to garlic)

Dry Seasoning

-2 tbsp Mild Curry Powder

-1/2 tbsp Chicken Stock Powder

-1 Bay Leaf


-200g Canned or Fresh Tomatoes

-1/2 cup Water or Chicken Stock (omit chicken stock powder if using liquid chicken stock)

-1/2 tbsp Honey

-2 tbsp Soy Sauce


-500g Chicken Thighs (or pork/beef mince)


-2 cups Japanese Short-Grain Rice

-2 + 1/4 cups Water

-1 tsp Cooking Salt (1/2 tsp Table Salt)


-4 Eggs

For Cooking

-2 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)

-Salt to taste



Step 1: Chop / process vegetables

  • Finely dice the carrot, celery & onions, or

  • Chop into small pieces and process until finely chopped

  • Set aside until ready for cooking

Step 2: Chop / process aromatics

  • Peel and crush the garlic with the side of your knife

  • Peel the ginger, chop into pieces, and crush with the side if your knife

  • Finely mince the garlic & ginger, or

  • Process until finely minced

  • Set aside until ready for cooking

Step 3: Combine the dry seasoning

  • Combine the curry powder & chicken stock powder (if using) in a bowl and set aside

Step 4: Make chicken mince (skip this step if using pre-minced meat)

  • Trim chicken thighs of excess fat, skin, connective tissue, bone, cartilage etc.

  • Roughly chop into pieces and add to a food processor

  • Process until minced to your desired consistency

  • Set aside until ready for cooking

Step 5: Make the curry

  • Heat a large pan on high-heat

  • Add 2 tbsp of cooking oil and swirl the pan to coat the surface

  • Add chicken mince and spread it around in a single layer

  • Leave the chicken to sear for 1-2 minutes without stirring

  • Once seared, add the diced vegetables, along with a small pinch of salt

  • Stir and cook for ~5 minutes, or until the vegetables have softened

  • Turn the heat to low and add the minced garlic & ginger. Stir & cook for ~1 minute

  • Add the dry seasoning and cook for another ~1 minute

  • Add the tomatoes, 1/2 cup water / chicken stock, bay leaf, honey & soy sauce

  • Turn the heat to high and cook until the curry has reduced to your desire consistency

  • Taste and add salt to taste

  • Set aside until ready for storage

Step 6: Make the rice

  • Add 2 cups of rice to a bowl and rinse with water

  • Drain water and repeat for a total of 3-4 times

  • Cook in a rice cooker, or

  • Add washed rice to a pot, along with 2 + 1/4 cups water, and 1 tsp of cooking salt (or 1/2 tsp of table salt)

  • Bring to a boil over high heat

  • Once boiling, cover with a lid, turn the heat to the low, and cook for 12 minutes

  • After 12 minutes, turn the heat off but keep the lid on for a further 10 minutes

  • After 10 minutes, fluff the rice with a spatula to remove excess steam, and set aside until ready for storage

Step 7: Boil the eggs

  • Add 4 eggs to a pot and cover with water

  • Bring water to a boil over high heat

  • Once boiling, reduce the heat to medium to maintain a steady boil, and cook for 5 minutes

  • Drain the hot water and crack the egg shells

  • Cover with cold water to cool the eggs

  • Once cool enough to handle, peel the eggs

  • Cut the boiled eggs into 3 even pieces lengthwise

  • Set aside until ready for cooking

Step 8: Storage

  • Evenly distribute rice into 4 containers on one side

  • Evenly distribute curry on the other side

  • Add 1 whole egg on top of the the rice & curry

  • Lightly season the eggs with salt

  • Store in the fridge for up to 1 week

Step 9: Serving

  • Microwave to re-heat & enjoy!





Servings: 4

Nutrition per serving:

  • Calories - 679

  • Protein - 40g

  • Carbohydrate - 88g

  • Fat - 18g




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