27min 4 ppl
Japanese Curry Rice
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 7 steps
Medium: 31–60 min or 7–12 steps
650 kcalper person
Protein 22g
Carbs 88g
Fats 22g
About this dish
Chicken, carrot and potato simmered until tender, then thickened with a block curry roux into a mild, glossy sauce and ladled generously over rice.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Onionsliced2
- Carrotdiced1
- Potatodiced2
Meat & Poultry
- Chicken Thighscut into bite-sized pieces500 g
Tins & Jars
- Japanese curry roux150 g
Dried Goods
- Short-grain rice300 g
- Water800 ml
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Meat thermometer
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Heat the vegetable oil in a large saucepan and fry the sliced onion for 6 minutes until softened and golden.
Approx. 6 minutes
3
Add the chicken and fry for 5 minutes until browned on all sides.
Approx. 5 minutes
4
Add the carrot and potato and fry for 2 minutes.
Approx. 2 minutes
5
Pour in the water, bring to the boil, skim off any scum, then simmer for 20 minutes, checking the chicken reaches 74°C with a meat thermometer, until the vegetables are tender.
Approx. 20 minutes
6
Remove from the heat, break the curry roux into pieces and stir in until fully dissolved, then simmer for 8 minutes, stirring often, until thickened.
Approx. 8 minutes
7
Divide the rice between plates and ladle over the curry.
Approx. 4 minutes
