Chicken Kare Rice:

Mild Japanese Curry with Sticky Rice
Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.
262 Reviews
Cals 818 · Prot 59 · Carbs 113 · Fat 18
Taste of Tokyo
Family-Friendly
Try Hello Chef Now
30 min
Chicken Kare Rice: Mild Japanese Curry with Sticky Rice
Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.
262 Reviews
Cals 818 · Prot 59 · Carbs 113 · Fat 18
Taste of Tokyo
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry sauce
Chicken breast
400 Grams
White onion
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
600 ML
Chicken stock cube 5*
1 Piece
Salted butter 4*
20 Grams
Ginger garlic paste
10 Grams
Plain flour 10*11*
20 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Tamari 9*
15 ML
Ketchup
10 Grams
Brown sugar
5 Grams
Vegetables
Carrot
1 Piece
New potatoes
250 Grams
Sugar snap peas
100 Grams
To serve
Sushi rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Spring onion
40 Grams
White sugar
5 Grams
Rice vinegar
15 ML
Black sesame seeds 3*
10 Grams

Allergens

*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten, *9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry

1 Fry

Rinse the sushi rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Peel and finely slice the onion. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 7 min until softened.
Tip! Soaking the sushi rice helps it to cook evenly. If you have time, soak it for up to 30 min! Make sure to rinse it once more before adding the measured water and cooking it.
Prep

2 Prep

Meanwhile, peel and chop the carrot into chunks. Chop the potato into bite-sized pieces. Boil the measured water and dissolve the stock cube in it. Chop the chicken into bite-sized pieces.
Make sauce

3 Make sauce

Once the onions have softened, add the butter and ginger garlic paste to the pan. Cook for 30 sec until the butter has melted. Add the flourcurry powder and garam masala. Stir until a paste forms. Slowly add the stock, continuously stirring. 
Simmer

4 Simmer

Add the carrotspotatoestamariketchup and brown sugar. Cover the pot with a lid and simmer for 20 min until the vegetables are tender. Stir occasionally. Add the chicken and sugar snap peas and cook for 5 min further, covered, or until the chicken is cooked through.
Boil

5 Boil

Meanwhile, drain the rice and rinse one last time. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered for 10 min.
Serve

6 Serve

Meanwhile, trim and slice the spring onions. Once the rice is cooked, fold in the sugarrice vinegar and sesame seeds into the rice. Serve the curry over the sushi rice in shallow bowls. Garnish with the spring onion.
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