Japanese curry
Japanese curry is a savory dish made by simmering chicken, vegetables, and curry roux in a rich broth, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Onion | 2 | Count |
| Carrot | 2 | Count |
| Potato | 3 | Count |
| Garlic | 2 | Clove |
| Ginger | 1 | Inch |
| Curry Roux | 100 | Grams |
| Chicken Stock | 1 | Liter |
| Soy Sauce | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Pepper | 0.5 | Tsp |
| Rice | 2 | Cup |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced onions and sauté until translucent.
- Add minced garlic and grated ginger, and cook for another minute.
- Add chicken pieces and cook until they are browned on all sides.
- Add carrots and potatoes to the pot and stir well.
- Pour in the chicken stock and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until vegetables are tender.
- Stir in the curry roux and soy sauce, and cook until the roux is dissolved and the sauce thickens.
- Season with salt and pepper to taste.
- Serve the curry over cooked rice.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Curry Roux