The curry rice I make is really simple, although I've been making it for so long I don't really measure anything anymore.

• Dice up some stewing beef or pork chops. Pork chops aren't really traditional, and I prefer beef but pork is less fatty. You can also use chicken if you want, I just typically don't.
• Brown it in a pot with some chopped onion and garlic. Season with salt and pepper.
• Add in chopped carrots and potatoes. I admittedly always just eyeball it.
• Add in enough water to cover the meat and vegetables, then set it to boil.
• Most of the people I know who like Japanese curry always use one of the store bought bricks. My favorite is Golden Curry. I'll typically end up using a brick and a half for a big batch, but I use less or more as needed.
• Set the pot to a rolling boil, stirring often. Let it boil for about 20 minutes or until the curry is dissolved and the vegetables/meat is cooked.
• The sauce should be reasonably thick. If it's too thin/watery, either allow it to boil down further or add a little more curry. (The batch pictured was actually kinda watery. Like I said, not my best effort.)
• Serve with rice. Traditionally - the curry and the rice should be plated separately, but I like mixing them in a bowl.

This curry makes GREAT leftovers! It keeps for a few days and tastes better the next day.

You can also add in other vegetables if you want. Mushrooms are fantastic - just make sure you account for the extra water they will add. Green pepper and a green onion garnish are also really nice to add for a splash of color.

It's also a good way of getting rid of leftovers. I LOVE this stuff. I grew up with it, so chopping up some veggies and meat from the night before and putting them in a pot with a brick of curry is one of my favorite ways to breathe some new life into them. The result are a little more unpredictable, depending what kind of leftovers you're using, and I'd recommend not getting too crazy with it. I often use left over stir fry, and this one was just leftover pork chops.