Cannabis Japanese Curry Rice

Ingredients

• 100 g 100 g Japanese curry roux blocks (e.g., Golden Curry, medium)
• 500 g 500 g Boneless chicken thighs
• 2 2 Onions
• 2 2 Carrots
• 3 mittelgroße 3 mittelgroße Potatoes
• 2 2 Garlic cloves
• 1 TL 1 TL Fresh grated ginger
• 2 EL 2 EL Vegetable oil
• 800 ml 800 ml Water or chicken broth
• 1 EL 1 EL Soy sauce
• 1 TL 1 TL Worcestershire sauce
• 300 g 300 g Japanese short-grain rice
• 0,5 TL je Portion 0,5 TL je Portion Cannabis butter (cold)

Instructions

1. 1
   Cut chicken into 1.2 in (3 cm) pieces. Cut carrots and potatoes into medium dice, slice onions.
2. 2
   Heat oil in a pot. Sear chicken over high heat until golden brown, remove.
3. 3
   Caramelize onions in the same pot for 8–10 minutes until golden. Add garlic and ginger, toast for 2 minutes.
4. 4
   Return chicken to the pot. Add carrots and potatoes.
5. 5
   Pour in water or broth, bring to a boil. Skim off foam.
6. 6
   Simmer over medium heat for 15 minutes until vegetables are tender.
7. 7
   Remove from heat. Break curry roux blocks into pieces and stir in until completely dissolved.
8. 8
   Stir in soy sauce and Worcestershire sauce. Simmer over low heat for 5 minutes until sauce is thick.
9. 9
   Cook rice. Serve curry alongside rice. Top curry with a dollop of cold cannabis butter.

Pro Tips

• Japanese curry roux blocks (found at Asian markets) are the secret to authentic Japanese curry — different from Indian curry.
• Caramellized onions are the foundation of sweetness in Japanese curry — patience pays off.
• Cannabis butter on hot curry melts immediately — a classic finishing touch.
• Katsu curry variation: simply add a breaded cutlet (tonkatsu) on the rice with curry on the side.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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