Chicken Curry Rice
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Like Japanese home curry, this one gets its body from a block of curry roux, with chicken thighs as the meat and enough in one pot for four plates.
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Only the potato is cut a little larger than the other vegetables, so it still has its shape after simmering.
Ingredients
Instructions
- 1
Cut 420 g chicken thigh into 3 to 4 cm pieces.
Dice 250 g potato, 140 g carrot, and 220 g onion to a similar size, keeping the potato pieces slightly larger than the other vegetables.
- 2
Heat 1 tbsp cooking oil in a pot over medium heat and add the chicken.
Turn the pieces as they cook, stopping when the surfaces are white with light browning.
- 3
Add the onion, carrot, and potato and cook for 3 minutes.
Turn the chicken and vegetables together with a spatula so they do not stick to the bottom of the pot.
- 4
Pour in 850ml water and bring to a boil over medium-high heat.
Skim any foam, then reduce to medium-low and simmer with the lid slightly ajar for 12 minutes until vegetables are tender.
- 5
Turn off the heat and add 120 g curry roux.
Press the blocks with a spatula and stir them into the liquid until no lumps remain at the bottom of the pot.
- 6
Add 1 tbsp butter and cook over low heat for 5 minutes while stirring.
Divide 4 cups cooked rice among four plates and spoon the finished curry beside or over each portion.
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