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1plastic square package of Japanese curry blocksthere should be 4 curry blocks
Rice for Curry
50gramsglutinous white rice
140gramsshort, round white rice
240mlwater
Instructions
Marinate the Chicken
Marinate the chicken karaage with garlic, ginger, soy sauce, mirin and sake. Then place in the fridge for 30 mins. See measurements here.
Make the Curry
Heat the oil in a pot. Add the chopped onions and carrots. Sauté for 5 mins.
Add about 1 liter (4 cups) of water to the pot. Simmer on low for ten minutes.
Add the curry blocks and allow it to melt into the water by gently stirring.
Once smooth remove from heat and set aside.
Make the Rice
In a pot, add both rice and rinse by adding some cold water until it turns cloudy. Then remove that water and add more. Repeat until the water is mostly clear. Remove all rinsing water.
Add 240 ml (1 cup) of water and place on high heat on the stove. Bring to a boil, then turn the heat down to low and cover. Cook for about 15 mins.
Turn off heat and do not remove the cover. Set aside.
Fry the Chicken Karaage
Double fry the chicken karaage per the instructions in this post.
Assemble
Add rice to half of a plate with some depth to it. Add some curry to the other half. Top with fried chicken and serve immediately.
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword chicken and curry, curry and rice, curry with fried chicken, japanese curry, japanese curry with chcicken karaage, japanese curry with fried chicken