Curry jollof rice

This dish can also be eaten with soup.

I luv this rice

was great had it with chicken turnado that was cooked in italian dressing with a little garlic powder (club house) montreal chicken spice and brown sugar bbq sauce. Mmmmm now thats good eats

The magic started when we had leftover curry and everyone wanted pizza. Curry pizza rice was born and now it is a frequent family request!

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking".Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well.My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!"Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5.Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue.Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there.2nd day curry is really, really good just like a stew, and everybody's favorite!#heirloom

:chef

I used Vermont curry with a touch of apple and honey. Yummmmm

I've cooked this dish with this method for ages.The amount of the curry powder might be a little bit too much. Please adjust it to your liking. Please make sure to swirl in the soy sauce from the sides of the pan at the end, and caramelize it.I explained the steps with the pictures using small condiment samples. Recipe by Pokikochan

Japanese dish you can easily make at home 🥘🥢

Featured on June 19, 2020 ♬This is a healthy curry rice made by simply chopping the ingredients and simmering them in a pot.The Origin of This RecipeThis is a curry rice I often make with my mom. I measured the quantities to share the recipe.

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

family loves it... you can also marinate over night

Yummy Creamy Chicken Curry

Didn't want Chicken. Chef'ed this up instead.

An easy main meal.I really like the curries with coconut milk, plus this just used regular old yellow curry powder (English curry I believe). I used some left over rice, and it's more wait for it to cook, than real work. Heat level is adjustable to your preference. Plus you can use other proteins like shrimp or tofu if you desire. Just adjust the cooking times for what you use. Just so you know, the pictures, I'm making a half recipe.As I made this, it wasn't really what I would consider spicy. The wife didn't complain, and had 2 helpings, unusual for her.

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

MY VERSIONQUICK AND EASYMEAL IN 5 MINUTECURRY FLAVOUR YET NOT SPICYLOVING IT

It's yummy! Watch out for the curry though. The spice is always better when it reaches to YOUR MOUTHS perfection. :) I hope you enjoy it as much as my boyfriend and I did. =-)

yummy and quick

It would seem that all the soups sold in grocery stores have sugar in it. My favorite is chicken noodle, but my diet doesn't allow any noodles or sugar. So I decided to take my mom's curry chicken recipe & make a soup out of it. I use Indian rice (basmati) instead of noodles & vegetable broth can be used instead of chicken broth.