Japanese
Japanese Curry Chicken
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
460Calories
26gProtein
16gFat
52gCarbs
7gSugar
5gFiber
950mgSodium
75mgChol
5gSat Fat
720mgPotassium
40mgCalcium
2.2mgIron
0.4mcgVitamin B12
14mgVitamin C
Goes well with
Japanese Asahi Super Dry Beer
local
Japanese Ramune Soda
international
dairy-free
Instructions
1
Cut chicken into bite-sized pieces and season lightly with salt and pepper.
2
Heat oil in a pot and sauté onion until softened and translucent.
3
Add chicken pieces and cook until lightly browned on all sides.
4
Add potato and carrot chunks and stir to coat with the oil and onions.
5
Pour in water or stock and bring to a boil, skimming off any foam.
6
Reduce heat and simmer covered for about 15-20 minutes until vegetables are tender.
7
Remove from heat, break curry roux blocks into the pot, and stir until fully dissolved.
8
Return to low heat and simmer for another 5-10 minutes, stirring occasionally, until thickened.
9
Stir in soy sauce for extra depth of flavor.
10
Serve the curry hot over steamed white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g chicken thighs
- 11 medium, chunked potatoes
- 11 large, chunked carrot
- 11 large, sliced onion
- 22 squares Japanese curry roux blocks
- 300 ml300 ml water or chicken stock
- 1/2 tbsp1/2 tbsp vegetable oil
- 1/2 tsp1/2 tsp soy sauce
- 22 servings cooked white rice
