Main CourseDinner

Japanese Curry with Chicken and Vegetables

Name: Japanese Curry with Chicken and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 racions
Cuisine: japanese
Ingredients: 450 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 u yellow onion chopped; 2 u carrot peeled and cut into 1/2-inch pieces; 2 u potato peeled and cut into 1-inch pieces; 2 gra garlic minced; 1 cs ginger grated; 1 cs vegetable oil; 3 tassa water; 100 g Japanese curry roux block medium hot; 4 tassa steamed rice cooked

This comforting Japanese curry features tender chicken and a medley of vegetables simmered in a rich, savory, and slightly sweet curry sauce. It's a classic family-friendly meal, perfect served over steamed rice.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 645 kcal

Preparació prèvia

Llista d’ingredients

450 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 uyellow onion, chopped
2 ucarrot, peeled and cut into 1/2-inch pieces
2 upotato, peeled and cut into 1-inch pieces
2 gragarlic, minced
1 csginger, grated
1 csvegetable oil
3 tassawater
100 gJapanese curry roux block, medium hot

for serving

4 tassasteamed rice, cooked

Estris

large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Uns 7 min
Nota de cuina: Don't overcrowd the pot; cook in batches if necessary to ensure even browning.
3
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
Uns 5 min
4
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Add the carrots and potatoes to the pot and stir to combine with the onion mixture.
6
Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
Uns 15 min
Nota de cuina: Ensure the vegetables are submerged in water.
7
Return the cooked chicken to the pot.
8
Break the Japanese curry roux block into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the sauce thickens, about 5-7 minutes.
Uns 7 min
Nota de cuina: Stir frequently to prevent the roux from sticking to the bottom of the pot.
9
Serve the Japanese curry hot over steamed rice.
Nota de cuina: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.

Per ració

Nutrició

78%Puntuació

Calories: 645,3kcal
Proteïnes: 37,4g
Hidrats de carboni: 83,7g
Greixos: 16,9g
Fibra: 4,8g
Sucre: 4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover curry in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.