20 (Tue) July 2010
Chicken Curry Rice
-Oksu, Seongdong, Seoul, Korea-
with the Family
Curry rice is a Japanese dish. Inspired by Indian-style curry, but lighter on the spices and sweeter. It typically starts with sauteing cubes of beef/onion/carrot/potato in oil/butter for a few minutes, adding water, and then mixing in the curry, which comes in the form of either powder or roux blocks. Simple, reliable. It is to Koreans what marinara spaghetti is to Americans: foreign in origin yet totally mainstream, bastardized, semi-instant, favored by college students and newlyweds trying to cook for the first time.
I like to make the dish as a vehicle to use up whatever ingredients that I have on hand.