Main CourseDinner

Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porsjoner
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 ss vegetable oil; 3 kopp water; 100 g Japanese curry roux; 4 kopp 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 oppskrift av Forkin

Total tid: 55 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 583 kcal

Forberedelser

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 ssvegetable oil
3 koppwater
100 gJapanese curry roux

for serving

4 koppcooked rice, for serving

Utstyr

large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Omtrent 1 min
2
Add the diced yellow onion and cook until softened, about 3-5 minutes.
Omtrent 4 min
Kokkens tips: Stir occasionally to prevent burning.
3
Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
Omtrent 6 min
Kokkens tips: 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.
Omtrent 2 min
5
Pour in the water and bring the mixture to a boil.
Omtrent 5 min
6
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Omtrent 17 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 5 min
10
Serve the Japanese chicken curry hot over cooked rice.

Per porsjon

Næringsinnhold

79%Poengsum

Kalorier: 583,2kcal
Protein: 46,2g
Karbohydrater: 76,4g
Fett: 8,9g
Fiber: 4,6g
Sukker: 3,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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