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 porsiyon
Cuisine: japanese
Ingredients: 450 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 adet yellow onion chopped; 2 adet carrot peeled and cut into 1/2-inch pieces; 2 adet potato peeled and cut into 1-inch pieces; 2 diş garlic minced; 1 yemek kaşığı ginger grated; 1 yemek kaşığı vegetable oil; 3 su bardağı water; 100 g Japanese curry roux block medium hot; 4 su bardağı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 55 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 645 kcal

Ön hazırlık

Malzemeler

450 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 adetyellow onion, chopped
2 adetcarrot, peeled and cut into 1/2-inch pieces
2 adetpotato, peeled and cut into 1-inch pieces
2 dişgarlic, minced
1 yemek kaşığıginger, grated
1 yemek kaşığıvegetable oil
3 su bardağıwater
100 gJapanese curry roux block, medium hot

for serving

4 su bardağısteamed rice, cooked

Ekipman

large pot · cutting board · knife

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

78%Puan

Kalori: 645,3kcal
Protein: 37,4g
Karbonhidrat: 83,7g
Yağ: 16,9g
Lif: 4,8g
Şeker: 4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover curry in an airtight container in the refrigerator.

Yeniden ısıtma

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