Name: Easy Japanese Chicken Curry
Cook time: 15 min
Total time: 15 min
Yield: 1 srv
Cuisine: Japanese
Ingredients: Onion — 140 g; Carrot — 90 g; Potato — 130 g; Chicken thigh — 140 g; Ground black pepper — 0.75 g; Salt — 0.75 g; Sunflower oil — 15 ml; Water — 480 ml; Japanese curry cubes — 55 g; Rice; Fukujinzuke

Easy Japanese Chicken Curry

A quick and simple recipe for Japanese chicken curry with vegetables and curry roux cubes.

15 min Cooking 15 min Medium 1 srv Lunch Dinner Japanese

Prep

Cut half an onion into thin strips. Peel the carrot and cut it using the rangiri method (rotating a quarter turn after each diagonal cut). Peel the potato and cut it into 2.5 cm chunks. Cut the chicken thigh into 2.5 cm pieces (sogigiri method).

Cooking

Season the chicken pieces with salt.
Heat 15 ml of oil in a pot over medium-high heat. Add the onion and sauté until soft and lightly golden. Add the chicken and cook until the outside is no longer pink. Add the carrot and potato, and sauté to coat the vegetables in oil.
Pour in 480 ml of water, leveling the ingredients so they are fully submerged. Cover and simmer for 13 minutes until the vegetables are tender.
Turn off the heat. Place the curry roux cubes in a ladle with a small amount of hot broth from the pot, dissolve them completely using chopsticks or a whisk, then stir the mixture back into the pot.
Turn the heat back on to medium. Let the sauce thicken for 2–3 minutes, stirring constantly to prevent the sauce from burning at the bottom. Serve the hot curry with steamed Japanese rice and fukujinzuke pickled vegetables.

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Easy Japanese Chicken Curry

Ingredients

Nutrition

Prep

Cooking

Keep this one or cook it