japanese-style curry pilaf
- Serves: 4
- Calories: 416 kcal
- Total Time: 2 h 15 m
- Prep: 1 h 5 m
- Cook: 1 h 10 m
- Japanese: Karē pirafu
- 15 ounces rice
- 10 1/2 ounces boneless chicken thigh
- 5 ounces onion
- 5 ounces large carrot
- 1 1/2 ounces green peas
- 2 1/2 cups chicken broth or soup stock
- 2 teaspoons curry powder
- 2 teaspoons salt
- 1 tablespoon butter
Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water.
Cut the chicken into bite-size pieces. Chop the onion and carrot.
Heat the butter in a frying pan on a medium flame. Add the chicken and vegetables. Sear until the onion turns clear.
Add the uncooked rice and sear until the rice turns clear. Add the curry powder and salt, and stir. Remove from the heat.
Add the seared mixture, green peas and chicken broth (or soup stock) to a rice cooker pan. Switch on the rice cooker.
Serve on individual plates.
Pilaf originated in Turkey. The curry spice increases your appetite.
Japanese foods recipes
Int'l. recipes with a Japanese twist