Japanese-style Chicken Curry with Rice
Creamy and Savory Japanese Chicken Curry with Fluffy Steamed Rice
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
3 cups water or chicken broth
1 apple, grated
1/2 cup frozen peas (optional)
1 package (100g) Japanese curry roux (mild or medium)
3 cups cooked Japanese short-grain rice
Directions:
Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes.
Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally.
Return the chicken to the pot and pour in water or chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.
Stir in the grated apple for natural sweetness.
Break the curry roux into pieces and add to the pot, stirring gently until the sauce thickens. Add peas if using, and cook for an additional 5 minutes.
Serve the curry hot over steamed Japanese rice.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
#japanesecurry #chickencurry #comfortfood #asiancuisine #homecooking #riceandcurry #currylover #easyrecipes #weeknightdinner #savorymeals #japaneserecipe #homemadecurry #mildcurry #currysauce #comfortmeal #onepotmeal #familydinner #cozymeals #quickrecipes #delicious
Warm up your dinner table with this creamy and savory Japanese-style Chicken Curry served over fluffy rice! Perfect comfort food for any day.
Japanese-style Chicken Curry with Rice
Creamy and Savory Japanese Chicken Curry with Fluffy Steamed Rice
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
3 cups water or chicken broth
1 apple, grated
1/2 cup frozen peas (optional)
1 package (100g) Japanese curry roux (mild or medium)
3 cups cooked Japanese short-grain rice
Directions:
Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes.
Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally.
Return the chicken to the pot and pour in water or chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.
Stir in the grated apple for natural sweetness.
Break the curry roux into pieces and add to the pot, stirring gently until the sauce thickens. Add peas if using, and cook for an additional 5 minutes.
Serve the curry hot over steamed Japanese rice.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
#japanesecurry #chickencurry #comfortfood #asiancuisine #homecooking #riceandcurry #currylover #easyrecipes #weeknightdinner #savorymeals #japaneserecipe #homemadecurry #mildcurry #currysauce #comfortmeal #onepotmeal #familydinner #cozymeals #quickrecipes #delicious
Warm up your dinner table with this creamy and savory Japanese-style Chicken Curry served over fluffy rice! Perfect comfort food for any day.
