A delicious Japanese Curry Chicken over Rice recipe.
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Japanese Curry Chicken over Rice
Other★ Easy56min
IngredientsWhat you'll need for Japanese Curry Chicken over Rice
| Ingredient | Amount | Notes | |
|---|---|---|---|
| chicken thighs | 500 | ||
| potato | 1 | ||
| onion | 1 | ||
| carrot | 1 | ||
| light soy sauce | 1 | ||
| Shaoxing wine | 1 | ||
| salt | 1 | ||
| Japanese curry roux blocks | 2 | ||
| milk | 1 | ||
| chicken bouillon powder | 1 | ||
| ginger | 8 |
Cooking StepsHow to cook Japanese Curry Chicken over Rice step by step
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Step 3 Detail
Heat oil in a pan and pan-fry the potato and carrot chunks until lightly golden. Set aside.
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Step 5 Detail
Wipe the pan, add fresh oil, and sauté the onion and ginger until fragrant. Add the chicken and stir-fry, then add the carrot and potato chunks. Season with light soy sauce, oyster sauce, and chicken bouillon powder. Add enough water to cover the ingredients and simmer over medium-low heat for 15 minutes.
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Step 6 Detail
Add the curry roux blocks (e.g., Vermont or Golden Curry mild, two blocks). Stir over low heat until the curry is fully dissolved, stirring constantly to prevent sticking.
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