A Japanese curry (カレー) made from scratch! Loaded with tender free range chicken, carrot and potato in a savoury curry sauce. Perfect for a family, Japanese curries are rich in flavour and not spicy.
30 Minutes. A winter staple of the Japanese cooking.
300g Australian chicken thigh
1 large potato
1 cup long grain rice
2 cubes Japanese curry powder
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.
Prepare chicken & veg
Cut chicken into bite sized pieces. Peel and cut potato into 2cm cubes. Cut carrot into 1cm thick half moons. Peel and finely dice the onion. Slice the curry blocks.
Bring a fry pan or pot with a lid to medium to high heat with a drizzle of olive oil. Sauté the onion for 2 minutes. Add the chicken and cook for 4 – 5 minutes, browning all over. Add carrots, potatoes and season with salt and pepper. Combine well. Add 1 cup of water and curry then bring to boil. Once boiled, cover and reduce to a simmer for 15 minutes. Remove lid the cook for a further 5 minutes.
Spoon rice into bowls and top with curry.
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