Japanese Chicken Curry

备料

配料

做法

分步操作

1. 1

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

   约 1分钟

2. 2

   Add the diced yellow onion and cook until softened, about 3-5 minutes.

   约 4分钟

   烹饪提示： Stir occasionally to prevent burning.

3. 3

   Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.

   约 6分钟

   烹饪提示： Ensure the chicken is mostly cooked through before moving to the next step.

4. 4

   Stir in the cut carrots and potatoes, cooking for another 2-3 minutes.

   约 2分钟

5. 5

   Pour in the water and bring the mixture to a boil.

   约 5分钟

6. 6

   Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

   约 17分钟

   烹饪提示： Check occasionally and stir to prevent sticking.

7. 7

   Remove the pot from the heat and break the Japanese curry roux into pieces, adding them to the pot.

   约 1分钟

   烹饪提示： Breaking the roux into smaller pieces helps it dissolve more easily.

8. 8

   Stir until the curry roux is completely melted and the sauce has thickened.

   约 3分钟

   烹饪提示： If the curry is too thick, add a little more water until it reaches your desired consistency.

9. 9

   Return the pot to low heat and simmer for another 5 minutes, stirring gently to prevent sticking.

   约 5分钟

10. 10

    Serve the Japanese chicken curry hot over cooked rice.