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

Izvorni recept autora Forkin

Ukupno vrijeme: 55 min
Porcije: 4
Težina: Srednje
Po porciji: 645 kcal

Priprema

Sastojci

450 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 komyellow onion, chopped
2 komcarrot, peeled and cut into 1/2-inch pieces
2 kompotato, peeled and cut into 1-inch pieces
2 češanjgarlic, minced
1 žlicaginger, grated
1 žlicavegetable oil
3 šalicawater
100 gJapanese curry roux block, medium hot

for serving

4 šalicasteamed rice, cooked

Oprema

large pot · cutting board · knife

Postupak

Korak po korak

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Oko 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.
Oko 7 min
Napomena kuhara: 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.
Oko 5 min
4
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Oko 1 min
Napomena kuhara: 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.
Oko 15 min
Napomena kuhara: 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.
Oko 7 min
Napomena kuhara: Stir frequently to prevent the roux from sticking to the bottom of the pot.
9
Serve the Japanese curry hot over steamed rice.
Napomena kuhara: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.

Po porciji

Nutritivne vrijednosti

78%Ocjena

Kalorije: 645,3kcal
Bjelančevine: 37,4g
Ugljikohidrati: 83,7g
Masti: 16,9g
Vlakna: 4,8g
Šećeri: 4g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover curry in an airtight container in the refrigerator.

Podgrijavanje

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