Main CourseDinner

Japanese Chicken Curry

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 583 kcal

Przygotowanie stanowiska

Składniki

500 gchicken breast, cut into 1-inch cubes
1 szt.yellow onion, diced
2 szt.carrot, peeled and cut into 1/2-inch pieces
2 szt.potato, peeled and cut into 1-inch cubes
1 łyżkavegetable oil
3 szklankawater
100 gJapanese curry roux

for serving

4 szklankacooked rice, for serving

Sprzęt

large pot · cutting board · knife

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

79%Ocena

Kalorie: 583,2kcal
Białko: 46,2g
Węglowodany: 76,4g
Tłuszcz: 8,9g
Błonnik: 4,6g
Cukry: 3,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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