A quick and satisfying country-style curry baked rice made using store-bought Japanese curry cubes, combined with rice and baked until golden—perfect for lazy home cooks.
Chicken or preferred meatCan be torn into small pieces instead of finely chopped~400-500 gest.
Japanese curry cubesUse a thicker variety, suitable for baked rice~3-4est.
Cooked white rice~3 cupsest.
CheeseFor topping and baking until golden~1 cupest.
Steps
1
Cut or tear the meat into small pieces; no need to chop finely.
2
Sear the meat briefly until browned on the outside; it doesn't need to be fully cooked since it will simmer later in the curry.
3
Add the Japanese curry cubes with some water, and cook until the cubes dissolve into a thick sauce, letting the meat simmer until flavorful.
4
Spread the cooked rice in a baking dish and pour the thick curry sauce over it, making sure the sauce isn't too runny so it doesn't soak through the rice.
5
Top with cheese and bake until the cheese melts and turns golden brown, then serve.
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