Homemade Japanese Curry Rice

Name: Homemade Japanese Curry Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 small apple peeled cored and pureed (I use a microplane); 3 Tbs butter; 2 carrots cut into chunks; 1 teaspoons cayenne pepper (add less if you want it mild or more if you want it spicy); 907 grams chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu); 0 cups flour; 2 Tbs garam masala (or curry powder); 4 servings fresh ground black pepper; 1 Tb tonkatsu sauce (or worcestershire sauce); 1 Tb ketchup (or tomato paste); 2 teaspoons kosher salt (use less if you use regular salt); 2 teaspoons oil; 2 larges onions sliced thin; 1 cups peas; 4 cups water; 2 larges yukon gold potatoes cut into large chunks

You can never have too many main course recipes, so give Homemade Japanese Curry Rice a try. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 43g of protein, 50g of fat, and a total of 791 calories. If you have cayenne pepper, flour, tonkatsu sauce, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. Several people really liked this Japanese dish.