Quick and Easy Pork Curry (Butaniku no kuikku karee)

A simple curry roux made with curry powder and flour. The gentle taste brings out the aroma of spices.

Quick and Easy Pork Curry (Butaniku no kuikku karee)
Photographed by Manao Okamoto

Recipe by
Makiko Oda



Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 250 g pork (cubed, for stews)
  • [Marinade]

    • 1 tsp salt
    • 1 tsp curry powder
    • A pinch of pepper
    • 3 tbsp plain yogurt
  • 2 potatoes
  • 1/2 onion
  • [A]

    • 1/2 piece ginger
    • 1/2 clove garlic
    • 200 ml tomato juice
    • 1 tbsp sugar
    • 2/3 tsp salt
  • 1 tbsp vegetable oil
  • A little less than 2 tbsp butter
  • 2 tbsp curry powder
  • 3 tbsp flour
  • A pinch of salt
  • A pinch of pepper
  • 400 g cooked rice (warm)



Put the pork in a bowl and rub in the [marinade].


Peel the potatoes and cut into 3 cm cubes. Soak in water for about 5 minutes. Cut the onion into 6-8 equal wedges. Peel the ginger and grate. Remove the core from the garlic and grate. Combine the ginger and garlic in a bowl and mix in the remaining [A] ingredients. Drain the potatoes.


Put vegetable oil and butter into a pot and place over medium heat. Once the butter has melted, add the curry powder and stir-fry to bring out the aroma.


When the curry powder and oils are thoroughly combined, add the flour and stir-fry for about a minute until smooth, stirring continuously to prevent the mixture from burning.


Be careful not to burn the curry powder and flour. Otherwise you'll end up with bitter curry.


Add the potatoes and onions and stir-fry for a couple of minutes to meld the flavors. Gradually add and combine with 200 ml of water.


Add the pork and [A].


When everything comes to a boil, remove the surface scum, then cover and reduce the heat to low. Simmer for 20-25 minutes, stirring a couple of times to make sure the bottom does not burn.


Season with salt and pepper. Pour over plated rice to serve.