Creamy Curry Rice
Experience Special Creaminess: A Delicious Curry Rice Recipe
This recipe is perfect for when you’re tired of ordinary curry or crave the rich, complex flavors of Indian curry right at home. Its smooth texture and delightful taste make it a favorite for all ages, ideal for family meals.
Main Ingredients- Pork 300g (for curry or your preferred cut)
- Onion 1/2 (medium-sized)
- Carrot 1/4
- Potato 1 (medium-sized)
- Egg 1
- Cheongyang chili pepper 1 (optional, for a spicier flavor)
Seasoning & Other Ingredients- Milk 300ml (adds extra creaminess)
- Curry powder 4-5 Tbsp (adjust to your spice preference)
- Cooking oil 1-2 Tbsp
- Cooked rice (to serve with curry)
- Milk 300ml (adds extra creaminess)
- Curry powder 4-5 Tbsp (adjust to your spice preference)
- Cooking oil 1-2 Tbsp
- Cooked rice (to serve with curry)
Cooking Instructions
Step 1
Begin by thoroughly washing all your vegetables. Slice the onion thinly or chop it. Peel the carrot and potato and cut them into bite-sized cubes. (If someone in your family dislikes carrots, you can dice them very finely!) Smaller vegetable pieces will cook faster. Heat 1-2 Tbsp of cooking oil in a frying pan over medium-low heat. Add the sliced onions and sauté until they become fragrant and translucent.
Step 2
Once the onions are softened, add the pork and cook until browned on all sides. If there’s excess fat from the pork, you can gently dab it away with a paper towel for a cleaner taste.
Step 3
Add the prepared potato and carrot cubes to the pan. Stir-fry with the pork for another 2-3 minutes. It’s important to lightly cook the vegetables at this stage. You can adjust the size of the vegetable pieces to your liking, but remember that larger pieces will take longer to cook.
Step 4
When the vegetables are slightly tender on the outside, pour in 300ml of milk. Add enough milk so that the ingredients are partially submerged. Using milk will give your curry a much smoother texture and a richer flavor.
Step 5
Once the milk starts to simmer, reduce the heat to low and add the curry powder. If you enjoy a spicy kick, use hot curry powder; otherwise, opt for mild curry powder. Add about 4-5 tablespoons, but taste and adjust the amount to your preference. Stir well to ensure there are no clumps.
Step 6
When the curry powder has dissolved and the sauce has thickened, crack in 1 egg and quickly whisk it into the curry using a whisk or spoon. The egg will break apart into soft curds, adding a lovely creamy texture. Whisk it in as you would for scrambled eggs.
Step 7
Finally, if you want to add a touch of heat, finely chop 1 Cheongyang chili pepper and stir it in. Simmer for another moment. The subtle spice from the chili pepper will cut through the richness of the curry, making it even more delicious. You can omit this step if you prefer.
Step 8
Serve the creamy curry rice generously over warm, cooked rice. Enjoy your delicious meal! For a different experience, try serving it with soft bread instead of rice – it’s wonderfully smooth and flavorful, reminiscent of dishes served in upscale Indian restaurants.
