Japanese Curry with Chicken and Vegetables

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

2. 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.

   Ongeveer 7 min

   Tip van de kok: Don't overcrowd the pot; cook in batches if necessary to ensure even browning.

3. 3

   Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.

   Ongeveer 5 min

4. 4

   Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Add the carrots and potatoes to the pot and stir to combine with the onion mixture.

6. 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.

   Ongeveer 15 min

   Tip van de kok: Ensure the vegetables are submerged in water.

7. 7

   Return the cooked chicken to the pot.

8. 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.

   Ongeveer 7 min

   Tip van de kok: Stir frequently to prevent the roux from sticking to the bottom of the pot.

9. 9

   Serve the Japanese curry hot over steamed rice.

   Tip van de kok: Garnish with fukujinzuke (pickled daikon) or pickled ginger if desired.