Japanese Curry Rice
Mild, sweet Japanese curry with potatoes, carrots, and onion over rice.
- prep 10 min
- cook 30 min
- total 40 min
- serves 4
- intermediate
- Japan
Ingredients
- 400 g chicken thighs
- 3 potatoes
- 2 carrots
- 2 onion
- 4 blocks japanese curry roux
- 400 g rice
- 700 ml water
Steps
- Brown the chicken pieces, then remove.
- Sauté sliced onions until translucent.
- Add cubed potatoes, carrots, and water.
- Simmer 15 minutes, then add curry roux blocks.
- Return the chicken and simmer until thick.
- Serve over rice.
≈ 520 kcal · 28 g protein · 68 g carbs · 14 g fat — per serving, estimate