Japanese Curry Rice

bronzegoddess.bright's picture

Jul. 09, 2013


Chicken breast 3
Japanese curry paste 100 Gram
Carrots 2 , minced
Onion 1 Large , minced
Boiled potato 1 , pureed
Salt To Taste
Panko bread crumbs 100 Gram
Oil 250 Milliliter (For deep frying)
Water 700 Milliliter
Cooked sticky rice 450 Gram



1. Season the chicken breasts with salt. Dredge in panko bread crumbs and deep fry until cooked. Remove from the oil and pat dry the excess oil. Slice into bite sized chunks.

2. In a deep pan, add the water, Japanese Curry Paste, carrots, pureed potato and onions. The curry will begin to thicken, as it boils so keep stirring. Remove from heat when the carrot and onions are cooked.

3. Season with salt.


4. Lay a portion of the rice on a plate. Linearly arrange the chicken breast pieces over it.

5. Pour the curry over it and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1069Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 561 mg23.38%

Total Carbohydrates 171 g57%

Dietary Fiber 10 g40%

Sugars 8 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet