Chicken Curry Rice
Chicken curry rice is a Japanese-style curry where bite-sized chicken thigh, potato, carrot, and onion simmer together until the curry roux melts into a thick, glossy sauce. The spice blend is gentle rather than fiery, with a mellow sweetness drawn from the slowly cooked vegetables. Chicken thigh stays moist and succulent even after prolonged simmering, absorbing the curry flavor throughout. The potatoes break down slightly at the edges, thickening the sauce further and giving it a starchy body that clings to each spoonful of rice. It is a one-pot dish that scales easily - make a large batch and it tastes even better the next day as the flavors meld further, making it ideal for family dinners or weekly meal prep.
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Instructions
- 1
Cut chicken and vegetables into bite-size pieces.
- 2
Heat oil and stir-fry chicken until the surface turns opaque.
- 3
Add onion, carrot, and potato, sautéing 3 minutes to build sweetness.
- 4
Pour in water; once boiling, reduce heat and simmer for 12 minutes.
- 5
Turn off heat, dissolve curry roux completely, then return to low heat.
- 6
Add butter and simmer 5 more minutes until thick, then serve over rice.
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