Chicken Curry日式雞肉咖哩
A classic Japanese-style chicken curry featuring tender chicken, chunky potatoes and carrots, and sweet onions simmered in a rich, savory curry sauce. Best served hot over steamed rice.
01Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 medium onions, chopped
- 1 large carrot, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 100g Japanese curry roux blocks
- 700ml water
- 2 tbsp vegetable oil
- 4 servings steamed rice, for serving
Nutrition (per serving)612kcal
- Protein32.5g
- Carbs68g
- Fat16.5g
Fiber 4 gSodium 745 mg
02Steps
- Cut the boneless chicken thighs into bite-sized pieces. Chop the onions, peel and cut the carrot and potatoes into chunks. Mince the garlic and grate the ginger.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
- Add the chicken pieces to the pot and brown lightly on all sides, about 5 minutes.
- Add the carrot and potato chunks to the pot and sauté for about 3 minutes.
- Pour in the water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
- Turn off the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir until the roux is completely dissolved.
- Turn the heat back to low and simmer gently, stirring occasionally, for another 5 minutes, or until the curry has thickened to your desired consistency.
- Serve the hot chicken curry immediately over steamed rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.