Okay I’m sure you find these recipes all over the internet, but this is how I make my curry rice.

You will need (depending on how you want to cook it):
Ground meat (beef/pork/turkey)
Potatoes
Carrots
Onions
Celery/other veggies you want to use
Curry (I use the Japanese premixed curry cubes to make curry rice)

All quantities depend on how much you want to cook.

I start out my browning the meat in a big pot, then drain the fat from it. Use whatever strainer you have on hand. Next I throw in a can or two of chicken broth. Substitute this with water if you don’t have broth on hand, or if you’re experimenting, any other broth you wish. The amount of broth need to be enough, but not too much, to submerge everything that you’ll be putting into the pot.

 

 

 

Then, add in your veggies (cut to bite sizes). I usually start with the carrots and potatoes first since they take longer to cook. Then I add the onions. Set the heat to medium high at this point and wait for it to come to a boil, stirring occasionally. This may take between 15-20 mins depending on your heat source. Once you see it start to boil, turn heat down to low-medium and let the content simmer.

At this point, add the curry cubes. Make sure the cubes are well dissolved in the broth, smash them up if you need to. Stirring continuously for a good 5 mins, then put the lid back on and simmer for another 10 or so then turn off the heat. The broth will thicken as it cools down (unlike traditional Indian/Thai style curry where the liquid isn’t as viscous). Set yourself up a plate of rice (use a deep dish or bowl, however you prefer) and pour the curry over the rice.

 

 

If you’re on a budget, just add more ingredients to this pot as it gets low and make yourself an endless curry lasting indefinitely. Never have to wash the pot