Main CourseDinner

Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 500 g chicken breast cut into 1-inch cubes; 1 stk. yellow onion diced; 2 stk. carrot peeled and cut into 1/2-inch pieces; 2 stk. potato peeled and cut into 1-inch cubes; 1 spsk. vegetable oil; 3 kop water; 100 g Japanese curry roux; 4 kop cooked rice for serving

This comforting Japanese curry features tender chicken and vegetables simmered in a rich, savory sauce. It's a mild, slightly sweet curry that's perfect served over steamed rice for a satisfying meal.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 583 kcal

Klargøring

Ingredienser

500 gchicken breast, cut into 1-inch cubes
1 stk.yellow onion, diced
2 stk.carrot, peeled and cut into 1/2-inch pieces
2 stk.potato, peeled and cut into 1-inch cubes
1 spsk.vegetable oil
3 kopwater
100 gJapanese curry roux

for serving

4 kopcooked rice, for serving

Udstyr

large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the diced yellow onion and cook until softened, about 3-5 minutes.
Ca. 4 min.
Kokkens note: Stir occasionally to prevent burning.
3
Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
Ca. 6 min.
Kokkens note: Ensure the chicken is mostly cooked through before moving to the next step.
4
Stir in the cut carrots and potatoes, cooking for another 2-3 minutes.
Ca. 2 min.
5
Pour in the water and bring the mixture to a boil.
Ca. 5 min.
6
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Ca. 17 min.
Kokkens note: Check occasionally and stir to prevent sticking.
7
Remove the pot from the heat and break the Japanese curry roux into pieces, adding them to the pot.
Ca. 1 min.
Kokkens note: Breaking the roux into smaller pieces helps it dissolve more easily.
8
Stir until the curry roux is completely melted and the sauce has thickened.
Ca. 3 min.
Kokkens note: If the curry is too thick, add a little more water until it reaches your desired consistency.
9
Return the pot to low heat and simmer for another 5 minutes, stirring gently to prevent sticking.
Ca. 5 min.
10
Serve the Japanese chicken curry hot over cooked rice.

Pr. portion

Næringsindhold

79%Score

Kalorier: 583,2kcal
Protein: 46,2g
Kulhydrat: 76,4g
Fedt: 8,9g
Kostfibre: 4,6g
Sukker: 3,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Japanese chicken curry in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.