Beef curry is one of our favorite meals to make at home. It’s always been a comfort food for us, and nothing makes us feel more at peace then the scent of curry permeating the house as it cooks all afternoon. But as much as I love making a big pot of curry, some days I just don’t have the time. If you’re having a curry craving but need a quick meal, dry curry is a great alternative that can be made in 30 minutes!
Japanese dry curry is very similar to the classic curry, except it’s thicker, “dryer” if you will. With less gravy, it’s a good, hearty meal with plenty of flavor. The thing to remember when making dry curry to use the right type of rice! While some dishes can be served with other types of rice and still be amazing, really good dry curry requires medium grain Japanese rice. Using basmati or anther longer grain rice can leave the dish too dry, losing the slightly sticky, moist quality that makes it so amazing.
While I like to serve it on the side of the rice, it can also be mixed up with the rice, so you may sometimes see it as a “fried rice” looking dish. Serve it however you like, either way, it’s going to be delicious! Just top it off with an egg and you’re good to go! (I use hard boiled eggs so I have it ready for lunch the next day, but fried eggs are my favorite!!)
Recipe – Quick Japanese Dry Curry:
– Dice the onion into large chunks and mince the garlic.
– Place a large skillet over medium high heat and add the butter. Once melted, add the onion and garlic and saute until translucent.
– While the onion is cooking, chop the bell pepper into large chunks and shred or chop the carrot.
– Once the onions are lightly browned, add the meat and cook until browned.
– Once the meat is browned, drain off excess fat from the pan, then add the bell pepper and carrot. Cook for a few minutes until just softened.
– Add the remaining ingredients, then simmer for 10 minutes uncovered until the sauce has thickened.
– Serve with Japanese style rice. Top each plate with an egg, either hard boiled or fried!