Main CourseDinner

Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porties
Cuisine: japanese
Ingredients: 500 g chicken breast cut into 1-inch cubes; 1 st yellow onion diced; 2 st carrot peeled and cut into 1/2-inch pieces; 2 st potato peeled and cut into 1-inch cubes; 1 el vegetable oil; 3 kopje water; 100 g Japanese curry roux; 4 kopje 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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 583 kcal

Mise-en-place

Ingrediënten

500 gchicken breast, cut into 1-inch cubes
1 styellow onion, diced
2 stcarrot, peeled and cut into 1/2-inch pieces
2 stpotato, peeled and cut into 1-inch cubes
1 elvegetable oil
3 kopjewater
100 gJapanese curry roux

for serving

4 kopjecooked rice, for serving

Keukengerei

large pot · cutting board · knife

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

79%Score

Calorieën: 583,2kcal
Eiwit: 46,2g
Koolhydraten: 76,4g
Vet: 8,9g
Vezels: 4,6g
Suiker: 3,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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