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 portioner
Cuisine: japanese
Ingredients: 450 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 stk. yellow onion chopped; 2 stk. carrot peeled and cut into 1/2-inch pieces; 2 stk. potato peeled and cut into 1-inch pieces; 2 fed garlic minced; 1 spsk. ginger grated; 1 spsk. vegetable oil; 3 kop water; 100 g Japanese curry roux block medium hot; 4 kop 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.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 645 kcal

Klargøring

Ingredienser

450 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 stk.yellow onion, chopped
2 stk.carrot, peeled and cut into 1/2-inch pieces
2 stk.potato, peeled and cut into 1-inch pieces
2 fedgarlic, minced
1 spsk.ginger, grated
1 spsk.vegetable oil
3 kopwater
100 gJapanese curry roux block, medium hot

for serving

4 kopsteamed rice, cooked

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 chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Ca. 7 min.
Kokkens note: 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.
Ca. 5 min.
4
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: Stir frequently to prevent the roux from sticking to the bottom of the pot.
9
Serve the Japanese curry hot over steamed rice.
Kokkens note: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.

Pr. portion

Næringsindhold

78%Score

Kalorier: 645,3kcal
Protein: 37,4g
Kulhydrat: 83,7g
Fedt: 16,9g
Kostfibre: 4,8g
Sukker: 4g

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

Bevar den gode smag

Opbevaring

Store leftover curry in an airtight container in the refrigerator.

Genopvarmning

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