A mild, thick, and glossy Japanese curry studded with browned chicken, tender potatoes, and sweet carrots. Served over soft short-grain rice, it is a deeply comforting family meal.
Ingredients
- 320 g Japanese rice or short-grain rice
- 600 g boneless chicken thighs
- 500 g waxy potatoes
- 300 g carrots
- 2 pieces yellow onions
- 90 g Japanese curry roux blocks
- 1 tbsp neutral oil
- 750 ml water
- to taste fine salt
Method
- Rinse the rice in cold water, swirling it gently, until the water runs nearly clear, then drain it and cook until the grains are tender, glossy, and slightly sticky; keep covered off the heat.
- Cut the chicken into uniform bite-sized pieces, season lightly with salt, then sear in hot oil until browned on all sides and fragrant; set aside.
- Slice the onions, then sweat them in the same pot until translucent, soft, and smelling gently sweet.
- Add the chopped potatoes and carrots, stir to coat in the pan juices, then pour in the water and bring to a simmer.
- Partially cover and simmer over low heat until the vegetables begin to yield to the tip of a knife while holding their shape.
- Return the chicken to the pot and continue cooking gently until cooked through and the vegetables are tender without falling apart.
- Turn off the heat, add the Japanese curry roux in pieces, and stir slowly until it completely melts into the hot liquid.
- Return to low heat and let thicken, stirring often, until the sauce is glossy and coats the back of a spoon.
- Taste, adjust the salt if necessary, then serve the curry piping hot over the rice, with plenty of sauce around the chicken and vegetables.
Nutrition
Per serving
- Energy
- 835.1 kcal
- Protein
- 35.88 g
- Carbohydrate
- 100.19 g
- Fat
- 32.04 g
- Fibre
- 5.77 g
- Calcium
- 32.84 mg
- Iron
- 1.01 mg
- Magnesium
- 7.77 mg
