Japanese Curry Cubes in Egypt: A Practical Recipe

Japanese curry is a mild-to-rich stew of vegetables and meat thickened with seasoned curry roux cubes, usually served over rice. This home-style version uses chicken, potatoes, carrots, and onion; the cubes make it convenient to cook in Egypt, where availability and package sizes can vary.

Ingredients

1½ cups (280 g) Japanese short- or medium-grain rice, uncooked
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 large onion, about 2 cups (300 g), thinly sliced
2 medium carrots, about 1 cup (130 g), peeled and cut into bite-size chunks
2 medium potatoes, about 2 cups (350 g), peeled and cut into 1-inch (2.5 cm) chunks
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
1 teaspoon (5 g) finely grated fresh ginger
1 garlic clove (about 3 g), finely chopped
4 cups (950 ml) water, plus a little more if needed
3½ oz (100 g) Japanese curry roux cubes, usually about 4–5 cubes; check the package directions because cube sizes and recommended water amounts differ
1 tablespoon (15 ml) soy sauce, optional, for a deeper savory flavor
¼ teaspoon (1 g) fine salt, or to taste, only if needed after adding the roux
2¼ cups (530 ml) water for cooking the rice, or the amount recommended for your rice

Instructions

Prepare the rice and vegetables. Rinse the rice in a bowl of cool water, swishing it gently and draining it several times until the water is less cloudy. Leave it to drain while you slice the onion and cut the carrots, potatoes, and chicken. Keep the chicken separate from the vegetables and wash your hands and board after handling it.
Start the rice. Put the rinsed rice and 2¼ cups (530 ml) water in a saucepan with a lid, or use the water amount specified on the rice package. Bring it to a boil, cover, reduce the heat to low, and cook until tender, about 15–18 minutes. Turn off the heat and leave it covered while the curry finishes. If your rice package calls for a longer cooking time, follow that timing; the rice can rest covered until serving.
Brown the chicken and soften the onion. While the rice cooks, heat the oil in a heavy pot over medium heat. Add the chicken in a single layer, working in batches if the pot is crowded, and brown it for about 4 minutes, turning once. It does not need to be cooked through yet. Add the onion and cook for 5–6 minutes, stirring, until it starts to soften. Stir in the ginger and garlic for 30 seconds; avoid letting the garlic scorch.
Simmer the vegetables. Add the carrots, potatoes, and 4 cups (950 ml) water. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil, then lower the heat, cover, and simmer for 18–22 minutes. Stir once or twice. The vegetables should be tender when pierced with a fork, and the chicken should be cooked through. Check a thick piece of chicken with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C).
Dissolve the curry cubes. Turn off the heat. Break the roux cubes into smaller pieces and stir them into the hot liquid until fully dissolved. Taking the pot off the heat first helps prevent the thick sauce from catching on the bottom. Stir in the optional soy sauce, then return the pot to low heat and simmer gently for 5–7 minutes, stirring often, until the sauce is glossy and thick enough to coat a spoon. Do not boil it vigorously.
Adjust and serve. If the curry seems too thick, add water 1 tablespoon (15 ml) at a time; if it is thin, simmer it gently for another few minutes. Taste before adding salt because roux cubes can already be quite salty. Fluff the rice and spoon it into bowls, with curry alongside or over one side of the rice.

Tips

Choose the right product. Look for Japanese curry roux cubes or blocks, not a jar of curry powder. Roux is a seasoned, thickening mixture that dissolves into a sauce; curry powder alone will not thicken the liquid or taste quite the same. Imported groceries and online sellers may carry it in Egypt, but stock and cube sizes vary. Follow the water ratio on your package if it differs noticeably from this recipe.
Adjust the heat carefully. Roux is sold in different heat levels, often described as mild, medium, or hot. For a mixed table, start with mild or medium and offer chili sauce separately. Adding extra cubes to make the sauce hotter also makes it thicker and saltier, so add them gradually and loosen the sauce with water if necessary.
Use a practical local swap. Sunflower oil works well if you do not have a neutral Japanese cooking oil. If fresh ginger is unavailable, use ¼ teaspoon (about 0.5 g) ground ginger; it gives a less bright, slightly earthier flavor. If you cannot find Japanese curry roux, a homemade curry-powder sauce can be made, but it will not have the same seasoned, thick, characteristic flavor as the cubes.
Keep the simmer gentle. Once the roux is added, the sauce thickens quickly and can stick or scorch if boiled hard. Stir along the base of the pot, especially during the final few minutes, and add a splash of water rather than leaving a thick curry unattended.

Serving Suggestions

Serve the curry hot with a mound of plain rice and enough sauce to reach the edge of the bowl. Japanese short- or medium-grain rice is pleasantly tender and slightly sticky, but ordinary long-grain rice sold in Egypt is a perfectly useful alternative; cook it according to its own package directions. A simple side of sliced cucumber, shredded cabbage, or lightly dressed salad adds freshness without competing with the curry.

For a familiar Japanese-style accompaniment, offer pickled vegetables such as fukujinzuke if you can find them. They are optional, not essential. Pickled turnip, cucumber, or another tangy pickle can provide a similar contrast, though the flavor will differ. Set extra chili sauce, black pepper, or a little soy sauce on the table so each person can adjust their bowl rather than making the whole pot saltier or hotter.

Variations

Beef curry: Replace the chicken with 1½ lb (680 g) beef chuck cut into 1-inch (2.5 cm) pieces. Brown it as directed, then simmer it covered until tender, usually 60–90 minutes, adding water as needed. This longer simmer changes the total time, and the cubes should go in only after the beef and vegetables are tender. Check whole cuts of beef for 145°F (63°C) and allow a 3-minute rest, following USDA FSIS guidance.

Vegetarian curry: Leave out the chicken and use 1 cup (150 g) of peas or 8 oz (225 g) mushrooms in addition to the listed vegetables. Use vegetable stock or water, and check the roux label if you need the dish to be vegetarian, since ingredients can differ by product. Add peas for the final 5 minutes, or cook mushrooms with the onion. The sauce will be lighter without meat but remains satisfying with rice.

Make it richer or brighter: Stir in ½ cup (120 ml) coconut milk near the end for a gently creamy, less traditional variation; it softens the roux’s spice and makes the sauce looser. For a brighter finish, serve with a squeeze of lemon at the table rather than adding a lot of acid to the pot. You can also add 1 cup (150 g) frozen peas during the last few minutes of simmering.

Storage and Reheating

Cool leftover curry promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. Keep it separate from the rice if possible, and refrigerate both at 40°F (4°C) or below. The curry and cooked rice keep for 3–4 days in the refrigerator. Do not leave either at room temperature for longer than 2 hours, or 1 hour when the room is hotter than 90°F (32°C).

To reheat, warm a portion in a saucepan over medium-low heat, stirring often and adding a tablespoon or two of water if the sauce has thickened in the refrigerator. Heat until steaming throughout and check that leftovers reach 165°F (74°C). A microwave also works: cover the dish loosely, heat in short intervals, stir well between intervals, and verify the center reaches 165°F (74°C). Reheat only the portion you plan to eat. For longer storage, freeze cooled curry in airtight containers for up to 2–3 months; thaw it in the refrigerator before reheating. Potatoes can become a little softer after freezing, but the curry remains usable.

Frequently Asked Questions

Can I find Japanese curry cubes in Egypt?
Availability depends on the city and shop. Check larger imported-food or Asian grocery sections and reputable online grocery sellers, and look for a package labeled Japanese curry roux or curry sauce mix. If the exact product is unavailable, curry powder is not a one-for-one replacement: it lacks the roux’s thickening ingredients and built-in seasoning. A homemade spiced sauce can still make dinner, but expect a different texture and flavor.

How many curry cubes should I use?
Use enough roux for the volume of liquid on its package. This recipe starts with about 100 g (3½ oz) for 4 cups (950 ml) water, but a package may divide its block into larger or smaller pieces. If you are unsure, dissolve most of the amount first, simmer, then add more in small pieces until the sauce reaches the thickness and flavor you want.

Can I make this without chicken?
Yes. Use the vegetarian variation with mushrooms, peas, or additional carrots and potatoes, and check that your curry roux is suitable for your needs. If you leave out the meat without adding another vegetable, reduce the water slightly or use less roux at first; otherwise, the finished sauce may taste stronger or thicker than intended.

Why is my curry too thick or too thin?
Roux continues to thicken as it cooks and can thicken further as it cools. Stir in hot water a little at a time if it is too thick. If it is too thin, simmer it gently, uncovered, for several minutes while stirring. Adding more roux will thicken it too, but also increases seasoning and salt, so it is not always the best first fix.

Can I prepare the curry ahead?
Yes. Cook it, cool it promptly, and refrigerate it within 2 hours; it keeps for 3–4 days. The sauce may become quite firm when cold, so loosen it with a little water while reheating and bring leftovers to 165°F (74°C). For best texture, cook rice close to serving time or store it separately and reheat it safely.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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