Japanese Curry Rice
Home-style Japanese curry with chicken, potatoes, carrots, and thick sauce.
Ingredients
- Chicken thigh or breast500 g
- Potatoes3 pcs
- Carrots2 pcs
- Onions2 pcs
- Japanese curry roux100 g
- Water800 ml
- Oil2 tbsp
- Rice for serving300 g
Instructions
Cut the chicken, potatoes, and carrots into large pieces and slice the onions.
Sauté the onions in a pot for 5 minutes, then add the chicken and brown lightly.
Add the carrots, potatoes, and water and bring to a boil.
Skim off foam and simmer for 20 minutes until the vegetables are tender.
Turn off the heat, add the curry roux, and stir until dissolved.
Return to low heat and cook for 5–10 minutes until thick. Serve with rice.
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