Curry Platter Recipe
Japanese curry platter served with rice and salad with ginger dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Curry
Rice
Salad with Ginger Dressing
Method
Curry
- 1
- 2
Cook Chicken
Add the diced chicken thighs to the pot and cook until they are browned on all sides.
- 3
Add Vegetables
Stir in the sliced carrot and diced potato, cooking for another 3-4 minutes.
- 4
Add Water and Curry Roux
Pour in the water and bring to a boil. Once boiling, reduce heat and add the Japanese curry roux. Stir until the roux is fully dissolved.
- 5
Simmer
Let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender. Season with salt and black pepper to taste.
Rice
- 6
Rinse Rice
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- 7
Cook Rice
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover, cooking for about 20 minutes until the rice is tender and water is absorbed.
Salad with Ginger Dressing
- 8
Prepare Salad
In a large bowl, combine the mixed salad greens, sliced cucumber, chopped tomato, and grated carrot.
- 9
Make Dressing
In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, sesame oil, honey, and salt to taste.
- 10
Combine
Drizzle the ginger dressing over the salad, tossing gently to coat all ingredients evenly.