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Japanese Curry Chicken Rice
This comforting dish combines tender chicken with sweet carrots and soft potatoes cooked in a rich creamy curry sauce flavored with a gentle touch of spicy Sichuan pepper powder for extra depth. The silky texture of the rice mixed with the savory broth creates a truly satisfying meal that is perfect for a cozy evening […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Japanese Curry Chicken Rice
| Ingredient | Amount |
|---|---|
| chicken thigh | 1 as needed |
| carrot | ½ |
| potato | 2 as needed |
| ginger slices | 3 as needed |
| curry roux | ½ |
| onion | ¼ |
| Sichuan pepper powder | 1 as needed |
| soy sauce | 1 as needed |
| cornstarch | 2 as needed |
- chicken thigh1 as needed
- carrot½
- potato2 as needed
- ginger slices3 as needed
- curry roux½
- onion¼
- Sichuan pepper powder1 as needed
- soy sauce1 as needed
- cornstarch2 as needed
Cooking StepsHow to cook Japanese Curry Chicken Rice step by step
-
Step 1Dice the chicken (not too small). Add cooking wine, soy sauce, and ginger slices; toss and marinate for a while. Add cornstarch and mix well again. Cut the potatoes and carrots into small chunks and set aside.
-
Step 2Heat oil in a pan and stir-fry the chicken for a couple of minutes.
-
Step 3Add the onion, potato, and carrot; continue stir-frying.
-
Step 4Add hot water and simmer for about 10 minutes. When the potatoes are cooked and the liquid has mostly reduced, add the curry roux blocks.
-
Step 5Plate and serve. (Only remembered to take a photo after plating!)
-
Step 6Serve over steamed white rice and enjoy!
Japanese Curry Chicken Rice
This comforting dish combines tender chicken with sweet carrots and soft potatoes cooked in a rich creamy curry sauce flavored with a gentle touch of spicy Sichuan pepper powder for extra depth. The silky texture of the rice mixed with the savory broth creates a truly satisfying meal that is perfect for a cozy evening […]
Ingredients
- 1 as needed chicken thigh
- ½ carrot
- 2 as needed potato
- 3 as needed ginger slices
- ½ curry roux
- ¼ onion
- 1 as needed Sichuan pepper powder
- 1 as needed soy sauce
- 2 as needed cornstarch
Instructions
-
Dice the chicken (not too small). Add cooking wine, soy sauce, and ginger slices; toss and marinate for a while. Add cornstarch and mix well again. Cut the potatoes and carrots into small chunks and set aside.
-
Heat oil in a pan and stir-fry the chicken for a couple of minutes.
-
Add the onion, potato, and carrot; continue stir-frying.
-
Add hot water and simmer for about 10 minutes. When the potatoes are cooked and the liquid has mostly reduced, add the curry roux blocks.
-
Plate and serve. (Only remembered to take a photo after plating!)
-
Serve over steamed white rice and enjoy!
