Crispy Chicken Karaage Curry Rice with Various Toppings
Popular Chicken Karaage Curry Rice Recipe
Introducing a special curry rice featuring crispy, tender chicken karaage, fresh tomatoes, savory peanuts, and soft boiled eggs! This dish is packed with delicious toppings for a fun eating experience. Enjoy a restaurant-quality meal right at home with this easy-to-follow recipe.
Basic Curry Rice Ingredients- 1 pack of store-bought curry powder
- 2 potatoes
- 2 eggs
- 1 cup tempura flour
- 2 cups water (or as per curry mix instructions)
- Vegetable oil for frying
Cooking Instructions
Step 1
First, prepare the potatoes for the curry rice base. Peel the potatoes thoroughly and cut them into bite-sized pieces. Place them in a steamer and cook for about 15-20 minutes until tender. They should be soft enough to be easily pierced with a fork.
Step 2
Boil the eggs until hard-boiled. Place the eggs in boiling water and cook for about 10-12 minutes. Then, transfer them to cold water to cool and easily peel off the shells. These will be used as a topping for the curry.
Step 3
Prepare the batter for frying. In a bowl, combine the tempura flour and water, mixing until smooth and free of lumps. The consistency of the batter is important; it shouldn’t be too thin, or it won’t coat well, and not too thick, or the fried coating will be heavy.
Step 4
Mash or cut the cooked potatoes into larger chunks and coat them evenly with the prepared tempura batter. Also, coat the peeled hard-boiled eggs with the batter. Gently press the batter onto the ingredients with your hands to ensure it adheres well.
Step 5
Now, it’s time to fry the battered potatoes and eggs until golden and crispy. Pour a generous amount of vegetable oil into a pan and heat it over medium heat. Carefully add the prepared potatoes and eggs, and fry until they are golden brown and crispy. Remove the fried items and place them on paper towels to drain excess oil.
Step 6
We’ll use an air fryer to make the chicken karaage extra crispy. Lightly season the karaage with black pepper or your preferred seasoning, then place it in the air fryer. Cook at 180°C (350°F) for about 8-10 minutes, flipping halfway through for even crispiness. (If using store-bought karaage, please refer to the package instructions.)
Step 7
Cook the curry. In a pot, dissolve the curry powder in water, stirring well to avoid lumps. Bring to a simmer over low heat, stirring constantly until it thickens to your desired consistency. For a spicier kick, you can add a pinch of spicy seasoning or chili powder. Prepare the peanuts by crushing them with the back of a knife or in a mortar. Slice the tomato thinly.
