JAP CURRY RICE
Click here to watch video
/Content/Videos/2009-07-27/2407_CWL_JAP CURRY RICE_MintTV.flv
250g Japanese short grain rice
75g Japanese golden curry paste (available at Yamato Ya store, Safdarjung Enclave, New Delhi, 011-41650164))
2 medium-sized potatoes, diced and parboiled
1 carrot, diced and parboiled
250g cubed chicken
50g mushrooms, cut into half
¼ cup green peas, parboiled
Water for cooking
Gently clean rice with water for about 5 minutes. Rinse thoroughly and soak the rice in fresh water for 20 minutes. Drain the water, and let the rice strain for about 20 minutes. Then cook the rice in a rice cooker for 25 minutes.
Heat the oil in a pan on medium heat. Add the butter and stir. Add the chicken and cook for 2 minutes. Add the potatoes, carrots and mushrooms and stir. Then add water and stir for a minute. Add the Japanese golden curry paste. Let the vegetables and chicken simmer till the paste and water mix well and the gravy thickens. Add green peas last.
Serve the curry on a bed of rice.