Japanese Curry with Rice
Homemade Japanese curry with tender chicken, potatoes and carrots in a thick, sweet-savory curry roux sauce, served with rice.
Ingredients
- chicken thigh or fillet500 g
- potato3 pcs
- carrot2 pcs
- onion2 pcs
- japanese curry roux100 g
- water800 ml
- oil2 tbsp
- rice for serving300 g
Instructions
Cut the chicken into medium pieces, the potatoes and carrots into large chunks, and the onion into half-rings.
Heat the oil in a pot, sauté the onion for 5 minutes until soft, add the chicken and fry until lightly browned.
Add the carrots, potatoes and water, and bring to a boil.
Skim off the foam and cook over medium heat for 20 minutes, until the vegetables are tender.
Remove the pot from the heat, break the curry roux into the sauce and stir until fully dissolved.
Return to low heat and simmer for 5–10 minutes, stirring, until the sauce thickens. Serve hot with steamed rice.
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